“Apples is crack to pigs…” 😂😂😂

"A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an and not by a but." -John Berger

You'll never see meat of this quality in a supermarket, they just want cheap, quick, and tasteless. It's a pity they almost destroyed the High Street Butchers, but there are still a few craftsmen left out there, keeping the old craft going. Whole carcass butchery is beautiful to watch.

@DdW85

Жыл бұрын

"They" is not the supermarket, but the consumer. Asda sells sausages for £1.40 a pack, and still people complain that "they used to be 99p". Most people go for price over quality.

@LadyB_miniatures

Жыл бұрын

@@DdW85 supermarkets are to blame as well lets not let them off the hook as they are the ones providing the tasteless meat to the masses

The reason I appreciate this channel is that it brings to life how much toil and hard work this trade is. People take for granted how much effort it takes to provide our modern life. It's dirty, hard work with little recognition. Some people find eating these animals distasteful, but I find that there is no deeper appreciation than shown here.

Following your method, I have a seven pound brisket corning. I'm at day 5 and can't wait to get past day 10 ! This is my third time doing it and it has worked each time ! Thanx.

Hi Scott. You should ask those apple farmers. They cant use the apples falling down anyway. And you removing them reduce the amount of pests carrying over to next year. Easier than foraging through the long grass under a random tree. You could collect buckets in no time!

Amazing journey, superb meat and a lot of skill, thanks for sharing Scott.

just gorgeous country roads

You are truly a master at your craft... thank you for sharing your knowledge.

Excellent Scott, Fantastic video as usual. Keep up the good work👍🏻

Great video. It truly shows your talent as a butcher. A plus is the comedy. 👍🏻

Brilliant movie. Lots of work, and a masterpiece of cinema. I could watch this every day.

Amazing video and loved seeing the whole butchering process so I thank you!

Done well great how to I was a meat cutter for 43years you make me look like an apprentice all over again

A great pork odyssey!

Wow BEAUTIFUL

Cheers Scott! Nice to see a pro at work.

Awesome Scott I really enjoy your videos.

Looks incredible sir!

Great Scott! Excellent work man .

Wonderful break down Video Scott.

Proper job mate. Good journey start to finish and start again.

This video was awesome! It was like several videos combined into one!

when i was younger dad raised Hampshire's and durocs, loved the quality of meat above the super market garbage. next year ill be doing my own pigs for the first time Idaho pasture pigs really looking forward to the sausage making and the bacon making

I love this video. God bless youns.

Lots of work. Brilliant and great video !

new subscriber, great video Scott, look forward to catching up with your passed content. many thanks.

As usual a poem, and I can't overcome the panic when I see Scott working without steel glove.

You never disappoint.

Love the vids Scott, with your help I’ve just butchered our last two woodland reared saddlebacks, we harvested tonnes of apples and acorns for them and the meat is like nothing I’ve tasted since I was a kid…

That streaky bacon is absolutely brilliant

Great video of the full piglet to bacon saga! I'm off to fry me some bacon now.

Watching you make the links was so cool

I really like how you treat them so nice and friendly before you kill them

Superb video. Well done again 👏

Wow what a journey

Great skill. Brilliant video as always a joy to watch and learn. 👌👌👌 Manufactured my first 2 lambs after watching u carefully. 😊😃

Hi Scott, could you do a quick video on making pork lard? I always cook my sausage and bacon in it which adds extra flavour.

Nice group of pigs Scott, nice set up.

What an amazing video,that bacon made me hungry

Beautiful work brother

My favorite video thus far! I was sitting on the couch and some of the kids heard your voice and came running over asking if that’s the guy who killed “bunny-kins?” Needless to say we all sat around my tiny little phone and watched every minute! You do great work and are great to watch (we all love the narration and the humor sprinkled throughout!) Keep up the good work!

I don't know why, but the sound of the flare fat peeling off is so satisfying. And goddamn that is quality pork mate!

Excelent video.

Brilliant technical skill.

Makin Bacon ! right here folks this is the real stuff no soy products all proteins and fats all the good stuff in life !

I could watch you work for hours, Oh wait, I have! That's some old school Jack Hargreaves style content right there.

Great video, so interesting.

Cracking video. I always look forward to trying to get hold of some pannage pork down here on the New Forest. Its belting.......

I went to make some English tea to finish this fine upload... among many others here. Cheers

My favorite meat.

love your channel so thank you for all the great stuff to feed the family, could you do a salami video please much appreciation from up north.

in the mood for a bacon and egg sandwich now

Go Scott Go ! 🐖🐖🐖🐖🐖

It's a magic ring. It gives a bonus to sausage making, and it probably makes whisk/e/y taste better too.

This is a lost art! I enjoy watching your channel immensely , I’m only upset by the fact that I live across the pond and don’t have access to such high quality meat

@chevysaregr8

6 ай бұрын

Plenty of good heritage pork here in the us also. Just have to look

Pigs, best animal on any farm👍

Absolutely epic. Next up skinning and gutting. ;)

Aha!! Apples and Acorns .. so that's where Applewood Smoked Bacon comes from 🙂

it looked so good and tasty that I am now equipping my rubber boat and paddling across the canal from Germany.

I always find it funny ppl will raise our food sources like pets then bam off to the oven I love bacon 🥓

hi Scott, its always a pleasure watching your videos especially the butchery . Wish I could be there, cutting meat is so relaxing ,and watching you doing your thing makes me envious lol and living in Alberta I just can't walk over and help . Have a great day be safe keep them vids coming and thanks

Greta vid..as per usual. While watching this, I found myself asking at times "how would he approach it this way and that etc" I regards to the specs my shop breakdown It made me think how cool it would be for Scott to do video series on breaking down carcasses to the specs submitred by viewers. Thoughts??

Outstanding.

Just ate my first home raised cockrel and first home raised egg. I would save 100% flavor increase for sure. meat was dark mostly egg yolk was deep deep orange

I know it’s a butchering program, but that pig had the most beautiful face…

Just Me, I am so sorry that i could not claim the prize you offered me! Yet i only have one address and not a PO box. So I did not want to or really did not know how to reach you personally to give it out. Love the show it has taught me a lot and with the books i got , plus gramps training when i was 9. It is a trad that helps me help my neighbors. Thank u Scott!

@stefenney3126

Жыл бұрын

It will have been a scam - lot's running on youtube at the moment.

Hi Scott. Do you think you could do a slow video of the butchers knot you use when tying your joints please?

Now you did all this with your ring on. It is no good. So send it all to me and I will eat it all up for you. LOL Thanks for sharing and have a nice safe day!! :)

Hi Scott great video as always Just wanted to know at what stage of the bacon curing process would you smoke the bacon if you wanted that flavor ? Thanks Brian

Never going to happen but if I ever moved to your country you would be the one I would buy from

Hi Scott. Loving the videos. The side of pork in this video looks very firm. How long has it been refrigerated and at what temperature? The sides of pork I get from a farmer are only 24 hours since slaughter and are much ‘wetter’ and less rigid than yours making them harder to butcher. Any recommendations?

Hi Scott, enjoy your videos immensely! Whta do you do with all the bones? Pig glue?

Why can't I buy collar bacon anywhere Scott along with streaky it has always been my favourite but can't get it anymore.Do you sell any of your produce online.Thank you for the videos that you make.

Cute and tastey what a bonus

16:30 - You could do with some beer mats under the table legs. - " The Wind banging the door on this lovely Old Farm "

great stuff mate nothing like pork bacon

Random apple trees on the cider the road 😁😁

I really enjoed yoir vid ,how much spice would one use in say a 10lb batch and not to salty thanks

Great video, I like this "cradle to the gravy" style where you show a little of how the animals are raised. Also, I don't know if you ever take recommendations, but I would love to see your take on boudin rouge (aka blood boudin or red boudin). I've really enjoyed your black pudding videos and your cajun inspired videos so this seems like it should be right up your alley.

Great video. Very Jack Hargreaves. Where’s the black pudding to go with that bacon and bangers. 🐽

Hi Scott, watched a lot of you pig vids I have a couple of pigs near to dispatch. Question when you butcher them they look rigid, better to work with. When my neighbor done his the meat seemed a lot more relaxed. What can be done to get the meat firmer? Thanks from Portugal, great videos👍

I recommend taking all of your jewelry off when working with meat, especially your watch and bracelet. Meat residue gets in every crevice and they will get a sour smell. How do you sterilize your wood cutting block? Wood blocks were outlawed over 30 years ago and plastic cutting boards required.

I have a smaller but industrial shop style slicer and have a problem slicing my bacon with the rind on. Am I being impatient and slicing it too soon? I usually leave it about a week hanging in the pantry.

Awesome video. Did you keep the meat in a cooler or freezer?

Is there a outlet that sells your books in the US? The shipping is as much as the books.

"Cradle to gravy" 😉

Well, they look so good. Tomorrow, I pop my cherry. I have shot deer for more than 30 years but have always had someone else butcher them. Tomorrow, i will butcher my first animal. Knifes are all sharpened, bags are ready and the only thing I need is confidence to do it. I would love a link to a roe butchery film, if not, "cover me.... I'm going in!"

@johnsmit5516

Жыл бұрын

There is no wrong way, just different ways. Go for it!!

You missed a vital part out mate - where can we buy it !!!!

from cradle to gravy 😂

Can anyone tell me ,that room where the pigs hang ,is that a refrigerated room or just some sort of a cupboard?

Pigs can be cute and cuddly, and also scary. It depends on the size and how well you know them. Most are nice though, and if you can handle them up to the slaughter, they also taste nice. Sidenote: Please feed them good food, that's how to make them taste nice (no, not fancy food. Just regular grub like leftovers and things they like. And make sure to love them. Goes for all animals.) They love to muck about, so give them space to do that. Yes, they can run away, invite your friends on short notice if you can't keep them in their pen. :-)

Excellent video as always. But a question I want to ask you all the time when I see you working? How many times have you injured yourself and cut your fingers? 🤐🤐🤐 Me instead of you, I'm sure I would have lost all my fingers.

@jamescooper9583

Жыл бұрын

Just a sharp knife,you soon learn where your pinkies need to be after the 1st time lol

Curious query, what do you do with all the lard! Additionally, I would be especially rewarded if you would mention to me where the Oink goes when a pig is butchered. 😏 😶‍🌫🤣

Best line ever when finishing making sausages "time for a brew and a fag". 100% foodporn!

LIKED AND SUBSCRIBED 👍ALOHA 🌺🤙🌺

mate do you do a mail order service ?

Lol - ring comment

Nice pigs. About 100 kilo each?

36:10 - Instead of water, have you tried Wines or Beers ?