How to Butcher Half A Pig At Home & How Much it Cost to Raise Pigs for Smallholding Self Sufficiency

[@slapaho1234]

there's no way this guy doesn't cheat on his wife, I thought that was his mom at first lol

[@OurSmallholdingAdventure]

😂 😂 the joys of the internet bringing out the best in people 🤣

[@ddjohnson9717]

bro got pinned lol. careful he's gonna Butcher you next

[@cancel8559]

what a disgusting thing to type @salpaho1234

[@RollerBaller]

Every biased accusation is a confession

[@Lane_Brian_Lane]

Tell me you are a bad judge of looks without telling me. She's lovely, and they are a great match. Shame on you.

[@mickroe8798]

I was a butcher for 30yrs. I am impressed. Quality.

[@OurSmallholdingAdventure]

Very kind, thank you

[@eredaane4656]

I can only second this. I myself am only 27, but our family butchers chickens and ducks at home and we have a friend who gets my help for butchering pigs and cows in exchange for meat, so I've seen a decent bit.

[@paulone-off7286]

This was a random viewing for me, but watched the entire video and found it very interesting. Always appreciate seeing a craftsman at work, clearly knows what he's doing and very concise explanation. If I wanted to become a Butcher I would happily learn from you. That's an impressive stash of pork, well used and sorted. You must have a massive fridge and freezer, I mean massive. I knew this was all going to work out cheaper per Kg, just goes to show if you are in a position to rear and grow your own, highly recommended. Great work.

[@OurSmallholdingAdventure]

Got to love a random viewing! Thank you for watching! We appreciate it. Indeed, we have a couple of large chest freezers for the meat but it tends to stack quite well if you package it sensibly. Take care!

[@Scryptur]

Same here, this was so interesting to watch

[@ralphvandereb66]

Same here

[@Kegster9]

Yeah, me too

[@ElonMusk87216]

Same 😂👏

[@tankytrash1281]

I just realized I have never seen anything bigger than a bird butchered. I am fascinated this is like a mini anatomy lesson.

[@DaveBloke-tg5wv]

This is the real sort of education we should be teaching our children!

[@OurSmallholdingAdventure]

100% agreed!

[@Ich1GoTgl]

Tip for the brine: Use half the amount of water to dissolve the ingredients in the brine while heating. Freeze the other half as ice cubes, add those back into the brine during the cooldown phase, drastically reducing the wait time for it to cool down.

[@OurSmallholdingAdventure]

What a great tip! Thank you 🤩

[@7th.trumpet]

This randomly popped up on my recommendations and i watched every minute of it. It's fascinating to see a skilled butcher carve up an animal and waste literally almost nothing ! 👏🏻🇬🇧

[@OurSmallholdingAdventure]

I'm so glad it popped up and thank you for taking the time to comment!

[@gurney2931]

Yes, I couldn't believe how little waste there was. The chap clearly knows the game back to front and inside out and knew exactly where everything was going. I'd hate to think how everything would end up if it was down to me to butcher everything.

[@lorrainemalyan983]

Stephen is a total craftsman and a natural teacher. Absolutely fascinating to watch.

[@OurSmallholdingAdventure]

Thank you Lorraine !

[@gurney2931]

A master at work.

[@paulshell1729]

As a former working chef who spent many hours behind a butcher block breaking down primal cuts; excellent video and knife work. This guy knows what he's doing and explains it well. It is a lot of information for a novice, but worth really paying attention. Beautiful pork by the way.

[@OurSmallholdingAdventure]

Thank you so much, really appreciate it

[@MaryLowrey-m7m]

You’ll be in demand lad when our lousy government tries to stop us keeping or eating livestock. Fascinating video👍

[@jonhansson5199]

I have absolutely no idea why KZbins algorithm served me this content. I usually watch math, tech and science videos. But for some reasons it knew id enjoy a lengthy pig disassembly tutorial! Good content!

[@Jimmy_Jones]

It's learning all the same. Guess that's the link.

[@richardk5246]

That was the best three quarters of an hour I've spent in a long time. Thanks for the all the details.

[@OurSmallholdingAdventure]

Wow! Thank you!

[@pamelaburdettemiller4474]

We're raising our first 2 pigs now and plan to butcher them in about 3 months. We took a hands on pig butchering class with a small group and this video is like a personal one on one class. Everything was explained and demonstrated very clearly. I'm glad this popped in my feed today and look forward to learning more information to help us along our journey as we expand our homestead. Thank you!

[@OurSmallholdingAdventure]

Thank you for your kind words! I'm thrilled to hear the video was helpful for you. Wishing you all the best as you expand your homestead! Take care and hope to see you here soon

[@country4lyfe365]

Your the best butcher ive ever seen. Your butchery is very traditional, like my grandfather , "god rest his soul", is how he butchered. Didnt waste a thing. And got every cut out of an animal, to feed the familly. Great video, and god bless ya.

[@OurSmallholdingAdventure]

That is very kind and fond memories, thank you for sharing.

[@RutherfordGeorge]

Thanks for a very informative and well presented video. The costing info was especially helpful. Well done!

[@alvineddington3417]

You just blew this Old TEXAS Boy away! Didn't understand half of what you said , but the video was fanatic!. Your knife skills are mind boggling. I'll be back for more. Ya'll ever BBQ any of that stuff? You just make my subscription list .🤠 Rock ON!

[@OurSmallholdingAdventure]

Oh wow, Thank you. Don't worry, you don't need to understand us LOL. We do BBQ if the sun ever shines here ;) take care!

[@phunkeehone]

This made me think of the communication between the US Airborne soldier and the British soldier in Band of Brothers US: Boy, she sure is a doozy. Brit: Yeah, it's pukka innit? US: What? Brit: Eh? 😆

[@joemartin4751]

I love how KZbin throws out random videos that I’d have never found myself. Thoroughly informative and interesting. Many thanks!

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@AFOKHAOS]

Its truly incredible just how much can come out of one animal. This is incredibly informative, thanks for making the video!

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@ShazIam23]

I don't think I've ever had a knife that sharp in my LIFE 🤯

[@OurSmallholdingAdventure]

It's great to have one, though may take getting used to.

[@Konzea]

Looks like all Victorinox blades. They are very popular

[@JohnRNewAccountNumber3]

​@@KonzeaOnly Victorinox knife I have is military-grade. The Swiss Army variety, to be specific.

[@stevexn]

I'm a master butcher, good video, quality pork, and great knife skills

[@OurSmallholdingAdventure]

How kind, thank you so much.

[@sarahmck93]

Random viewing as a vegetarian hahaha Great to see people that know how to care for the animals before eating them and not wasteing anything in the process. You guys must love pork though, that is a HEAP of meat for only one year haha

[@OurSmallholdingAdventure]

Thank you ☺️ haha some say it’s a lot, some say it’s not enough 😂

[@howardsportugal]

Interesting - we buy beef, grass raised, for about the same price as the pork costs you shared...I am not sure I am brave enough (yet) for pigs but we do process our own chickens & the meat is sublime. Do we "enjoy" the processing? No, but that's life! All the best from rural Portugal!

[@alexburman6496]

Super random video found it at 2am and watched the whole vid, best video I’ve seen this year

[@OurSmallholdingAdventure]

Thank you ☺️

[@lynsey9814]

I must admit, I personally couldn't do this, but it was very interesting to see that absolutely nothing goes to waste 😊x

[@johnrubber1144]

One of the best KZbin videos I've seen. Totally fascinating. I had never had a particular interest in butchery but to see what can be done by a skilled butcher with a sharp knife was impressive. I want to see how the bacon turns out. Also good of you to show the finances of the whole thing. That's a good quantity of pork for the family. Will watch your other videos now. Subscribed.

[@OurSmallholdingAdventure]

Thank you so much 😊

[@cidervillage]

Great video and well put together. I have been doing my own pigs for many years and I think you are spot on. Very educational.

[@OurSmallholdingAdventure]

Thank you

[@pavelow235]

Good teamwork. Most couples don't have this kind of flow. Kudos to you two.

[@OurSmallholdingAdventure]

Appreciate that, thank you

[@OtterwoodCottage]

Love this video and the butchery is such a skill that’s a privilege to watch and must have taken years to refine. Can’t wait to see how the two bacon cures work out. ❤

[@OurSmallholdingAdventure]

Thank you!

[@OBSI1-s4t]

​@@OurSmallholdingAdventure how much does it cost to start a small holding?

[@mrjwarosa]

Possibly the finest post- it- note reveal on the Internet. Superb

[@Matt-pt3vq]

No idea how the algorithm dropped me here but glad it did, always fascinating to see someone show their skills of in any discipline. Have subbed and look forward to watching more of your content

[@oliverwillsher702]

I loved it keep it up folks ,great no nonsense and professional had my mouth watering

[@crazylifehomestead]

That video kept my interest all the way through! I am a hunter and we have processed our own venison and put it to freezer camp! I've never seen a pig butchering so that was fun for me! Thank you Chris!! Tracey, I'm marking this video for future reference so when it's time to cure the bacon, I have a reference! Thanks again you two! Great video!!

[@OurSmallholdingAdventure]

How kind! Thank you! Take care.

[@ellame9041]

Wow

[@johare94]

I didnt search for this! But stayed and watched the whole thing! Very interesting, you explain the process very clearly

[@jimrichards3916]

Great Video. Most video's like this all seem to be American, so good to hear a lad from the north east.

[@davrk5429]

I'm guessing this came up on my algorithm because one of my subscriptions (Goldshaw farm) recently had his pigs butchered. I'm not a butcher, chef or a farmer, but I watched all 50 mins of this and found it thoroughly fascinating and entertaining 👍

[@OurSmallholdingAdventure]

How very kind of you. Thanks for taking the time to comment !

[@Psylaine64]

I'm here for the same reason I think lol. I totally loved every moment though. I've been tempted to try my own dry brine for bacon and its starting to look more and more tempting!

[@robinhooduk8255]

this is a totally random comment but i was just watching a video about jack the ripper and they speculated how jack the ripper could have been a butcher. but from seeing this video you seem much more of a muscle and bone expert, are butchers skilled in organs and such or is it just muscle and bones butchers deal with?? i told you it was a random comment..lol

[@OurSmallholdingAdventure]

you win the award haha, brilliant comment and yes, skilled in organs too :)

[@Keya-stamma]

This blokes different class.However if this is aimed at novice butchers may I suggest designing the next hadron collider.Probably easier and you’d still possess your fingers at the end.

[@mrblanc7521]

This is great knowledge and thanks for sharing. I’m trying not to eat pork, not for religious reasons, just heard a lot about parasites in pork, and have done recent parasite cleanse, shame cos it tastes amazing. But this same idea with beef would be amazing. Thanks again great vid.

[@Kahrul_]

@@mrblanc7521 What parasites have you heard of? I know there was a problem in the past with pork because of the conditions that the pigs were being kept. That is where the concept of not eating pork medium rare came from because of pork being a "dirty meat". I have also heard that those practices are more or less gone now, I still won't eat pork medium rare, so there shouldn't really be any issues with pork that aren't solved with cooking the meat adequately. If you have heard differently I would like to go check it out so I can stay safe :thumbsup:

[@vincentberkhout3713]

​@@Keya-stammawhat a trade,God I wish I'd learned it.

[@Stargazer80able]

Fast hands, steady cuts, industrial tools. Great work. Keep on keepin on. People can slow down the video 2x if I am not mistaken. But then it sounds like an afterparty at the late end. ;)

[@OurSmallholdingAdventure]

haha made us laugh! Thank you very much

[@stuff2008]

thank you, the professionalism is off the chart!

[@teejaykaye]

Always love it when KZbin tosses me a random gem like this. Butchery is always so fascinating to me, I’ve grown up around farms but never been around when an animal is butchered and the meat processed. Really is cool stuff! The pork in this video looks so glossy and gorgeous it’s almost unreal. And your knife skills are just effortless, it’s amazing to watch

[@kimbradley1292]

Wow! Impressive knife skills. You'd make a great teacher. Well done Steven!

[@OurSmallholdingAdventure]

Ahh thanks Kim!

[@PennyEvolus]

bestie hes from the british isles whatd u expect (im joking of course but its true all of us here have great knife skills)

[@paulbrenning7022]

What a pro! Masterclass. Reminds of my dad.

[@OurSmallholdingAdventure]

How lovely, thank you.

[@OfficeBoyBuilder]

This was a bloody masterclass! Thoroughly enjoyed watching this, and looking forward to binging on the rest of your channel! My long-term dream is to have a smallholding and raise my own livestock etc. so this is a brilliant resource to find. Incredible butchery skills and knife skills to watch and learn from. Thanks for taking the time to make, edit and post quality content.

[@veedebee]

Brilliant video and the timing couldn’t have been better as we sent ours off this morning and were putting a cutting list together for our butcher last night whilst watching. I have a feeling this will be one we come back to over and over again!! Also what a fabulous colour on that meat, they were very happy and well looked after pigs which is priceless ❤

[@sircrispin2093]

Such skill - nice one, mate. And skill not just in butchery, but in teaching too. You're a natural. I can imagine a few people with lardy fingers stopping and starting that one on KZbin till their keyboards get clogged

[@OurSmallholdingAdventure]

😂 thank you ☺️

[@jonfairhurst71]

This popped up randomly, watched the whole thing and found it amazing the amount of meat from 2 pigs. Great video, very informative 👍🏿

[@OurSmallholdingAdventure]

How kind, thank you!

[@will7947]

I know absolutely nothing about butchery. However, this was an absolute pleasure to watch. What a skilled craftsman. Imagine it takes years of practice.

[@AlO-fu6dd]

so much gratitude to you guys for providing such a beautiful video on meat handling....awesome work all the way!

[@OurSmallholdingAdventure]

Thank you kindly!

[@heidibear44]

This was one of the most useful and helpful videos I've ever watched on youtube. Thank you from my heart for taking the time to make this and post it. The way you both speak and explain really made perfect sense to me. So, so appreciated the information.

[@OurSmallholdingAdventure]

This is so very kind, thank you!! Lovely to have you here for this :)

[@diaaway]

Man, this man and his excellent way of explaining and teaching made me, someone who had never done anything like this, feel like i could do it myself 😅 Awesome video

[@OurSmallholdingAdventure]

So kind of you - thank you

[@terrydray]

You two are stars. Just came across your channel, as an ex chef I’m totally hooked. Instantly subscribed. Thanks to both of you.

[@OurSmallholdingAdventure]

How kind of you, thank you

[@Stuart-n9s]

You two are just an amazing inspiration! I love the clear and concise information which you give with an honest northern flair. Doing research into starting a new farm in the Cotswolds, came across your channel and I am having a video marathon! Thanks for all that you do! AMAZING COUPLE X

[@OurSmallholdingAdventure]

That’s very kind of you, much appreciated

[@DonHbankz]

I don’t know why or how I found this video but I am impressed makes me want to learn butchering making bacon and raising pigs

[@ddoherty5956]

I grew up on a small holding and have been with the slaughter man when the pigs have been done but Ive learnt loads from this. Thank you so much. 👍

[@OurSmallholdingAdventure]

Thank you, every day is a school day for us all isn't it!

[@michaelcrawford2094]

So satisfying to watch, great skills and presentation Stephen!

[@OurSmallholdingAdventure]

Very kind, thank you.

[@pixelfu623]

What a pleasure that video was to watch. Living the dream.

[@OurSmallholdingAdventure]

Thank you

[@charlesjay8818]

Don't know how this came into my news feed but i'm glad. Great Video

[@jacharakis]

I could not stop watching this, very fascinating and engaging. The level of skill demonstrated in butchering is amazing. Also gives perspective of how much of an animal we don't see when we just buy the bits we want and are familiar with. My son who is into food, came in and watched the second half with me, also fascinated. He's also into swords, daggers and all kinds of blades, and wonders where the big one is from please.

[@OurSmallholdingAdventure]

Thank you for this feedback, great to hear! Oooh we have had that a long time! Usually www.butchersequipment.co.uk/ these days

[@Zllew]

Thanks for posting, and the information about the cost/benefit of your endeavour. I haven't seen a pig being butchered in about 20 years.

[@OurSmallholdingAdventure]

You’re welcome!

[@neiljemmerson8826]

This was a video I didn't realise I needed to see.

[@LeRoiPoet]

This is art. Can't wait to emulate on my own farm one day

[@WIKDstixofcheese]

Fantastic butchering and explanation's whilst doing it ! Excellent camera work by Tracey too 👌take a quid from the till love 😉. Got yourselves a subscriber

[@VroomTech]

Great video and knowledge of the animal you're workin on. I've done a few deer, bear, elk. Large animals are a lot of work.

[@OutcastSpartan]

I've been a chef for ages, could never see myself butchering, but this proved it's not as gross as I thought.

[@OurSmallholdingAdventure]

That’s so good to hear!

[@Pulp_Riction]

Really great video, thank you. Very informative. We've been looking at becoming more self sufficient ourselves, by starting a smallholding. Brilliant that you were also kind enough to break everything down in such detail at the end with cost. Many thanks again, and hope you all have a great Christmas!

[@gards1988]

Its just art aint it. The years of developing skills makes this look so simple. 🤝

[@OurSmallholdingAdventure]

Thank you :)

[@eredaane4656]

Family of 6 here, we usually go with 2 half pigs and one half cow for our years supply of meat. We also keep 15 chickens or ducks to eat and have another 20 chickens for eggs, that usually get butchered after a few years, depending on how well they are.

[@Ahhsahhdh]

Mate you got some skills brilliant job

[@DaVe-jz7gt]

This was awesome, you guys are inspirational. I would love to homestead in the future

[@OkieDokieSmokie]

Amazing video. Thank you for all the effort you went through to document this

[@OurSmallholdingAdventure]

Glad it was helpful! You’re welcome!

[@peterburton3147]

Interesting video, thanks for posting. I have been smoking my bacon for well over ten years. My brine has always been 1 1/2 cup of salt and 1 cup on brown sugar into 3 litres of water. Then into the fridge for 7-10 days. I use macadamia wood chips for the smoking. Next time I make the brine I'll be adding cloves and peppercorns for something different.

[@OurSmallholdingAdventure]

Fantastic, thank you for sharing 😀

[@TeeDoubleEE]

sat here eating my BLT amazed by how much skill goes into making this bacon... wish i was a butcher now

[@FarmishKindofLife]

Super informative video. As someone who butchers/processes their own meat, I enjoyed learning some new tips from this. Thanks for taking the time to make it!

[@lisaburns235]

Amazing. Great tutorial too. All i could think about with the rib bones and the knuckles was soup, soup and more soup lol. Its all my mam would use in soup and dumplings 😋

[@OurSmallholdingAdventure]

thank you and how lovely! We totally agree!

[@oursmallholdinglife5243]

Absolutely fantastic I can’t tell you how helpful this is to us! I’ve always used the abattoir to cut for me in their onsite shop but it always comes back really roughly cut so I’m going to be brave and give it a go myself this year (I can do lambs so not a complete novice lol) thank you thank you thank you! xx

[@OurSmallholdingAdventure]

Ohh that's so good to hear! Thank you for sharing that - BEST of luck!

[@darrencorpe3266]

Amazing skill and tutorial. Have you got a video on how YOU sharpen your knives ? Thx .Quality video and talent.👍

[@OurSmallholdingAdventure]

Not yet, I keep saying people are interested but he isn't sure - I'll keep reminding him ;) Tracy

[@freakyflow]

Watching this brings back good memories ..Mom And Dad had 2, 6 foot freezers One in the garage And 1 in the basement Filled with meat and fish ....Dad would go with his brother for 4 days out in the Canadian bush Fish for about 10 hours out of the 4 days Normally at the start ..Then head down from the lake into the river / swamp Beaver dam areas for moose ....He would use the pay phone 3 hours away to say they were coming Mom And my aunt would set up the tables Throw on the coffee And get some sandwiches for the guys They of course wanted a hot shower And sleep..Mom done the final cuts of meats at times ..Hand grinder, strips for smoke drying And wax paper for steaks and cubes Even with 1600lbs of moose our freezers full My uncles..full.. They would trade with a farmer 3 hours south with about 200lbs And some fish For pork cuts And whatever they had..Eggs, raw milk, beef a few times Aint nothing like a Burger dad done with ground moose/pork/beef He worked on that ratio for a year or two I think today in Canada you are very limited to have a pig let alone slaughter it with the Government around ..If you never had Moose ..The closest taste idea i could give you is along the line of Mushroom gravy a little more stronger I tried Beaver once The guy cooking it loved it with blood cooking with it....I took a wiff....Mistake! reminded be of someones fish bowl emptied out because the fish died 2 weeks ago.

[@jonathanhawken]

wonderful to see, a full appreciation for the animals that you raise and use for sustaining yourselves. Respecting each part of the animal, reducing waste. Fantastic video, I dont think i'd ever come across self butchering such a large whole animal myself, maybe a single primal. Top video.

[@jonathanhawken]

wondering since I haven't seen any of your other videos, were you a butcher by trade? or self taught?

[@OurSmallholdingAdventure]

Thank you very much

[@OurSmallholdingAdventure]

Worked as a butcher since leaving school but no official training :)

[@morganica]

Great to see your wonderful homestead - and I explored your channel! This is the life I aspire to

[@TheBigGLW]

As with a number of others, stumbled over this and was captivated! Great to see this snout to tail use!

[@OurSmallholdingAdventure]

Thank you very much!

[@stuartosborne6263]

Excellent tutorial, as someone who spent many years in the meat industry it brought back lots of memories, thank you.

[@OurSmallholdingAdventure]

Thank you for taking the time to comment.

[@ronhargis9562]

You have a good cameraman( woman), makes your videos very polished

[@argenteagle7387]

Appreciate you use the bone but on the meat £ comparison you've still got the price of the bone in your rate but that's not meat its just stock. Working on 25kg of bone per pig You'd be looking more around £5.80 a Kg, still better than Supermarket ofc. For anyone reading doing some quick math on the equipment and set up cost you don't make any return in terms of saving until Year 3. But then its around £800 which is decent. I know I'm super fun at parties.

[@montegosmith8259]

Great video - Thanks for sharing. In reality the savings will be far less, as you have not factored in your time looking after the pigs, cost of holding them on your land, and possible vet's bill. However you can't beat knowing where your food came from.

[@GlennRobert71]

Very educational. Thanks! Here in Norway, the lard is very popular among hunters, as the game meat is usually very lean and they welcome the pork fat to use in sausages and ground meat. If you have dogs, I am pretty sure they would love it if you ground up the waste and cooked it for them. Could store it in preserve jars so it would keep through the year, or freeze it maybe. Also in Norway, old traditional receipes use both head and feet of pigs to make "Sylte". Sylte was pressed and cooked and served cold with mustard together with bread. Merry Christmas to you and your family! 🙂

[@dawidczerniak5177]

Thank you for sharing this amazing knowledge and skills! It was a real pleasure to watch.

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@Kresnov]

Your a bloody artist. Your knowledge of the anatomy of the glorious porker is outstanding.

[@OurSmallholdingAdventure]

Thank you

[@FinelinerFantasy]

What an insane watch. A random viewing also, but kept my interest throughout. I had never once considered how much meat comes off one animal, I didn't realise it was so much!

[@OurSmallholdingAdventure]

Thank you for this, it's so good to hear this kind of feedback.

[@steve129s]

No idea why KZbin randomly recommended this video to me but I'm glad it did. Great video and it surprised me how much cheaper it worked out per Kilo at the end.

[@paullucas9131]

Great video, something I would love to have ago at. Have you ever thought about running workshops? Basil 👍

[@OurSmallholdingAdventure]

One day we hope to Basil but not whilst we’re also working full time. Take care!

[@bobmiller7502]

Don't know how i ended up here but glad i did, it was always a dream of mine when younger to be self-sufficient as far as i got was a few chickens and ducks,my allotment and whatever the season provided foraging, it so hard/expensive to get quality, clean food, but the foraging can provide a goodly amount throughout the year,thanks for sharing,,love and contentment,,Bob & Mr Tao,xx

[@TheCho-k4m]

Absolute magic this video.

[@sebthefutureattenborough8825]

Great video, very educational and pushes the idea sustainability farming in a very positive way, superb!. I have butchered pigs on a much smaller scale (i would remove legs, head and prepare for pig roasts) for 6 years, i have learnt loads of techniques from your video, thank you!!

[@OurSmallholdingAdventure]

Thank you for the feedback, that’s great to hear

[@jamesgriffith443]

Excellent video, very informative thank you. 👍

[@m.i.c.h.o]

Really great video. I'm trying to understand more the process of how our meat is taken from living to our plates. Super appreciated!

[@finball72h92]

This was a random midnight watch before bed,it was class wish I had the space to own a pig or two now. Brilliant vid watched it the whole way through. 😊

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@artemiosedrerai3785]

Its always the convenience and knowledge that you pay the most. Very informative and simple video. Also i have to say small farmers from my experience are the most animal friendly people out there there is different kind of respect for the animal when you raise and consume it yourself.

[@OurSmallholdingAdventure]

Thank you for your thoughts! It’s true that small farmers often have a unique bond with their animals, and understanding that connection can really change our perspective on food.

[@trentsteele8320]

Fantastic video, always wanted to do similar but the opportunity hasn't been available so far. Can I ask if there were any vets bills to add on to that? Your butchery skills were excellent, the pork looked great too.

[@boro86bashy]

Not sure how or why this was on my home page but I watched it all and loved it

[@rosecrystal3947]

Wow! That's what I called professional👍

[@OurSmallholdingAdventure]

Wow, thanks ☺️

[@3stevieb1]

that both amazed me and made me feel exhausted. excellent video❤

[@OurSmallholdingAdventure]

Glad you enjoyed it! Thank you.

[@Lane_Brian_Lane]

Thank you for the information. This was very easy to watch and blessedly informative. I also feel like this could be a supplementary bonus-feature from a Guy Ritchie film . . . Thanks again!