How To Butcher a Pig. An Epic Porcine Journey of Pork Butchery, Bacon curing & sausage making.

[@TareanSmiley]

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.

[@calcareadk]

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!

[@jakenewman5555]

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…

[@jimmykjazz]

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.

[@davidcramb5793]

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]

"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]

@@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

[@seandrew7837]

“Apples is crack to pigs…” 😂😂😂

[@T3t4nu5]

"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

[@Smileythesilent]

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

[@davidtaberer3146]

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

[@leemarks4543]

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

[@MrMidnight2You]

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

[@BigBeavrSlayer]

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

[@wildwindfarm1279]

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

[@uliman100]

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

[@judahanderson9044]

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!

[@lonjordan3019]

Awesome Scott I really enjoy your videos.

[@pcarpy7]

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

[@theperk9115]

That streaky bacon is absolutely brilliant

[@richardpalliser7495]

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

[@delcroix]

Great Scott! Excellent work man .

[@marktownley3587]

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

[@azuritet3]

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

[@mikepette4422]

just gorgeous country roads

[@plankspanker4964]

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

[@TraitorVek]

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

[@TheWickerShireProject]

Wonderful break down Video Scott.

[@FreeCanadian76]

Looks incredible sir!

[@mikefarrar3403]

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

[@Dreatnought1966]

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

[@aazogbi]

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

[@shanelamell2229]

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!! :)

[@dalewarren8447]

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

[@williamjarvis3473]

Beautiful work brother

[@knockers5943]

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

[@Ridley2907]

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.

[@johnmiller-kr4jy]

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

[@ASKARIwest]

Cheers Scott! Nice to see a pro at work.

[@carlovilchy9934]

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

[@alwaysoutdoors6567]

Superb video. Well done again 👏

[@Matt-fh6ip]

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]

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

[@mikepette4422]

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

[@rickayers3150]

Nice group of pigs Scott, nice set up.

[@ptwotwo2055]

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.

[@TheVonhollan]

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]

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

[@worldwide1856743]

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

[@carpathianoutdoorcooking]

Lots of work. Brilliant and great video !

[@1p6t1gms]

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

[@johnbaldwin143]

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

[@thomascallaghan5988]

What an amazing video,that bacon made me hungry

[@Cardstpak]

Wow BEAUTIFUL

[@michaelrichards9814]

A great pork odyssey!

[@jameswooten4871]

Watching you make the links was so cool

[@terri6342]

You never disappoint.

[@beckyrobinson5672]

I love this video. God bless youns.

[@patrickbowers8359]

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

[@adventureguy4119]

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

[@aaronmassingham1345]

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

[@ukoldgit]

Pigs, best animal on any farm👍

[@grandadgardener]

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.

[@johnconnor4330]

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

[@silvenshadow]

Absolutely epic. Next up skinning and gutting. ;)

[@shaziachaudhry6240]

Brilliant technical skill.

[@paulwohs5406]

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👍

[@louisleflick]

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

[@Stu-Vino]

Great video, so interesting.

[@colinjohnston5465]

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]

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

[@Ksilva2]

Wow what a journey

[@jack6136]

Go Scott Go ! 🐖🐖🐖🐖🐖

[@MartinAhlman]

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. :-)

[@seansulli4]

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??

[@ashleyrobinson7989]

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?

[@mcrayfourd]

in the mood for a bacon and egg sandwich now

[@JohnHAdams-rt4qb]

My favorite meat.

[@theconstitarian]

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.

[@mikepullen8028]

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

[@Arfabiscuit]

Cute and tastey what a bonus

[@philipareed]

Random apple trees on the cider the road 😁😁

[@SuperRoopy]

Excelent video.

[@ChrisandHeathervanlife]

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.

[@LadyTSurvival]

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

[@pkgoldopalhunting]

great stuff mate nothing like pork bacon

[@TraitorVek]

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

[@cedanecox5733]

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

[@markzimmer232]

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

[@MrYukon2010]

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

[@ekaos5099]

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. 😏 😶‍🌫🤣

[@brianrobinson7390]

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

[@andreasjechsmayr5878]

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]

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

[@adenwellsmith6908]

It would be interessting to do some episodes on post processing. Rendering lard and tallow. Get in someone to make pho broth. Canning meat is another. More Charcuiterie.

[@Kane856]

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

[@laurah9674]

"Cradle to gravy" 😉

[@bartelR]

from cradle to gravy 😂

[@TraitorVek]

40:54 - Gorgeous Sausage Stuffer

[@hawnjoe925]

LIKED AND SUBSCRIBED 👍ALOHA 🌺🤙🌺

[@neilfisch6533]

Nice pigs. About 100 kilo each?

[@davefleming775]

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

[@jespermeineche2388]

How come you saw the top ribs (in the shoulder) down the middle, if you're gonna remove them all anyway? Just debone the entire thing first, no? :)

[@basingstokedave4292]

mate do you do a mail order service ?

[@jvalentine8376]

Plus the odd Challenger tank coming straight at you at 50 MPH and you have to drive into the F*cking Hedge to avoid being killed , which is what happened to me on those hedges of death in the UK we drove straight back to the car rental yard and handing the land Rover back in and it cost me heaps for an insurance claim . It was far too dangerous on your goat track local roads and I use the term " road " very lightly . However we did enjoy our 8 week trip to the UK immensely once we got rid of the vehicle . I visited my cousin and even her husband drove like a maniac on those goat tracks . It was scary. No wonder the accident rate in the UK is huge .

[@methatronn]

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