How Italy's Best Porchetta is Made

Vito’s Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree).
Video by Gabriele Stabile and Ari Takahashi.

[@schana96]

My Grandma used to say "You know porchetta is good, when the neighbors can hear you eat it"

[@emirinobambino]

This is why you travel. Fuck the sights, its about the food baby.

[@ruben247]

why can't the food baby just come to me?

[@tolpacourt]

fuggettaboutit

[@cjschmitt4882]

More like Escorts!

[@ruben247]

Kriplovski missed the joke

[@dorspadgham5247]

Too right . Before booking a holiday I check out the food scene first ... come to papa !

[@ristokaijanto]

I come back to this video every six months to remind myself what excellence looks like.

[@mario9133]

My mother used to make that. Never once have I eaten it anywhere else, made by anyone else, and had it taste as the one my mother used to make. I don't think I ever will. It is one of those sensory memories I shall never relive. Miss you mamma!

[@stefjanssen4397]

Mario i am jealous of you

[@Zeb89Fiero]

The flavours that make you remember people u love, are the best. Love for your mamma

[@ahpadt]

That crackling is fucking insane.

[@blackhowl19]

i second third and fourth that

[@herecomesazami]

Too bad they did not season the skin

[@blackhowl19]

i dont think it can penetrate the skin though,maybe he thought about inside to outside seasoning he roll it so nicely and the punctured it right

[@jessh3344]

herecomesardie you're not supposed to season the skin because it causes it to burn and not crisp like that

[@nailedbyleila2954]

ahpadt I am crying

[@A_Final_Hit]

I was thinking of becoming a vegetarian, but this video has shown me the light.

[@mirkoclay2357]

Hahaha good move bro

[@raptordan166]

I swear to god I wanted to cry when I heard the crackling of the crispy pork skin being cut with the knife. This video is beautiful.

[@starfthegreat]

I went to his place last year, it's as amazing as you think it is. He has a bunch of other great products in his store btw, and right in front of him there's a lovely little bakery. Worth the trip to Marino

[@Spanishfutbol2010]

Would love to sample The hanging prosciutto

[@jf76]

Oh my god. I remember as an architecture student taking a tour with my classmates in Gubbio, Italy. Our Italian professor exclaimed urgently "Stop the bus!" and he ran off the bus to sprint down the street. We were confused and concerned. He returned with a delicious looking and smelling sandwich and said contentedly "Porchetta" and the bus drove on. We were quite jealous. Watching this, I am jealous yet again dammit.

[@michaelkennedy1520]

That is the happiest story ever.

[@MoveItLikeHowie]

Lol what a bad teacher should’ve told you all to join him

[@Zhoshyn]

Your teacher was an a*hole. You should have ganged up on him and take the porchetta from him, then start a battle royal and the last boy or girl standing get to eat it.

[@titanio784]

ahahaha😂

[@ROCKSTAR3291]

the guy at the end just found the meaning of life

[@bri9025]

Thang Nguyen i now know the purpose of my life and it's with this on my plate

[@Foc4ccin4]

watch?v=uwmeH6Rnj2E

[@Frshmachine]

looked worried to me, as if someone held a gun to his head.

[@nicholaslee5473]

He enjoyed it so much he forgot to act *I'm looking at you food bloggers*

[@raffaeleirlanda6966]

Frshmachine ...Really? he seemed me as being moved up to tears.

[@michaeldumais1784]

I was always lead to believe that fine food was a combination of taste, smell, texture, and presentation. Nobody ever told me about the "sound" of food, but when I heard the sound of his cutting the porchetta, it instantly set my mouth to watering. I agree with Fitzy Holden, it seems amazing. Anyone lucky enough to actually eat is product is lucky indeed. THANK YOU for posting!

[@london593]

This guy is a true traditionalist he uses locally grown ingredients and carries on the legacy

[@Paskovitchz]

China's just down the road from that butchers.

[@RiouInsuiko]

@Jim The Raspberry You avvin a laff mate?

[@FrozenPoisonDust]

I don't know why this was on my recommendations, but it was definitely worth watching.

[@hedaike]

FrozenPoisonDust Same here. I'm watching Eric Andre clips and Billy on the Street and this pops up out of nowhere.

[@manalost7]

Same

[@marmacsix]

The same for me! No idea!

[@noname-pe1fn]

I'm muslim so I am not allowed to eat this one, but I think it's worth watching hehe Love the tradition :)

[@caveatlector1591]

Same.

[@fitzyholden1036]

Anyone else drool when they saw the crackle being peeled off?

[@lisachen7618]

Fitzy Holden Yes! 😋😆

[@norme2681]

I fell out in the floor, mine is not as big but its in the oven now. I can hardly wait.

[@FlowersInHisHair]

My stomach rumbled audibly

[@chansaechao79]

omg I'm not sure what to say anymore. Drool!

[@slimeyfox7274]

That is the best part.

[@Agorante]

Anyone can make this at home, if you just follow the steps. First step: Kidnap an old Italian butcher.

[@0623kaboom]

most americans already do ... they smoke it then call it bacon though ... since bacon is a smoke only cure

[@chickenchauffeur3791]

did you see that guy stabbing the skin? good luck kidnapping him.

[@mrdude88]

Ok, so I have an old Italian butcher now living in my guest home. What now? I need step 2.

[@ahlads]

MrDude88 step 2 is find a 1 yr old Italian born and reared pig.

[@arshidalibhai2455]

😂😂😂

[@tdsdesa]

Everyone think that Italian cuisine is about sophisticated recipes. Not at all, it's all about the quality of the ingredients.

[@NeonEvangelist]

thats literally the best looking cracklin i have ever seen

[@BrianMcNay]

Hell yeah!!!

[@alex1020]

making my mouth water

[@robinhooduk8255]

its not down to the 8hrs or how to cook it, to get puffy cracklin you need pig skin that has been dried out and hung by butcher. thats why pork belly from supermarket never gives good cracklin.

[@watchyahead2]

And at the beginning of the Vid he is working on it with a Burner.

[@anjarasch8332]

that ist just to get rid of the pigs hair

[@Jeh0D]

one of the most beautiful things to see on KZbin

[@poynt100]

Food Porn at it's best!!

[@the_one_true_PiPes]

poynt100 agreed

[@atmosphere1605]

I love this video. Everything looks so amazing and delicious. And then the last ten seconds is the video creator taking a bite of the sandwich with no expression and a fade away. Incredible

[@grobertson2008]

I just got back from Roma and I’ve never tasted anything like porchetta in America. It’s truly amazing.

[@ric2408]

should've gone to ariccia bruh rome has pretty low quality stuff

[@chamone28]

​@@ric2408this is completely untrue

[@bcgmktg]

That crackling and that sandwich...I'm dehydrated from drooling and crying because I want it so bad lol!

[@haziqzainal7560]

Pr

[@micheleandreolidisovico2209]

Better known as "panozzo co a porchetta" in roman

[@Gourmet_Goon80]

I'm gonna cry now.

[@elguerokabron]

Andrew Tozier hold on to a piece of ham and blow your nose with it

[@wcampollo1]

I watched this like 5 times, I’m a chef and watching him go to work is therapeutic.

[@valerian.6389]

Do you also use that freaking expensive fennel?

[@wcampollo1]

@@valerian.6389 no, lol. I’m Filipino and we have a much easier cheaper way of cooking a dish like this called lechon.

[@alexcatz2622]

@@wcampollo1 he has to pay for it because he produces porchetta to sell, but you can easily grow wild fennel for family use in Italy.

[@eightgeorge]

There is no way that the crackling can come out so good without a secret technical process. He is only giving 30% of the process. The best crackling I've ever seen on a roast.

[@Oobe]

the pig needs to have the right age and weight and the right amount of fat right below the skin as it will all melt away, flavor the meat and create an air pocket between the skin and meat

[@peterbrown954]

It’s cooked for a long time on a low heat. Then blasted at a high heat to puff the skin.

[@williamscookies78]

italians know quality

[@MrAledro84]

Once a year or so, I come back to watch this

[@CloudTribe]

At 23 I'm finally realizing that their are other forms of art than just painting.

[@anonymous-ts5ih]

I love this video. It's so calm and relaxing to watch him prepare and cook the porchetta. As he cuts into the finished meat and hearing that crust break my neckhair stands up :D

[@themightymo6936]

Give Italians rubber flip flops and they will make it look delicious! Amazing

[@raybenash8347]

Holy smoke have to give my respect to the whole thing. My wife were in Italy a couple years ago for 5 weeks traveling by car. My wife and I can't wait to get back and concentrate on a few spots now. This one - we'll visit for sure. Loved the video. He makes this look so simple. I love the way he butchers and preps! I like that it shows the whole cut from start to finish. Deboning nad prepping to add the rib meat and allowing space for the wrap. Also the method for piercing rather than cross hatching. Sewing everything closed even the ends then tying. I'm going to do this this summer. So wasn't meaning any disrespect for the time talent and history of the whole aspect if this family business and the chef. Loved the video and loved the guy making the porchetta - reminds me of my family and in-laws. This place will be a destination next trip for sure.

[@normanpayne4261]

Another Quality product from a Quality people. No , I am not Italian I just know good product made by good people when I see it. Thank you.

[@frankkolton1780]

The food is great, the silks are great, the shoes and fashions great, but then there is Fiat.

[@corneliusscipio777]

@@frankkolton1780 well, you have Alfa, Ferrari, Maserati, Iveco, Lamb... Wait, now is german 😶

[@anthonylafayette4385]

@@frankkolton1780 . I live in Costa Rica and many taxis are Fiat, the drivers say they love them.

[@markyconfident]

@@frankkolton1780 and then there is the Ferrari 458 and the Lamborghini Aventador SV

[@thetemptedvida8650]

@@frankkolton1780 At least we cope the problem with the existence of Ferrari, Lamborghini, Maserati, Pagani 😅

[@bennybouken]

From watching a GT 730 benchmark, to this? I'm not disappointed.

[@CaliD0LL]

Oh my god. I'm speechless and salivating.

[@Zante_on_google]

It's worth travelling to Italy just for a porchetta sandwich, but if you go to Florence, you might want to try lampredotto.

[@zDani98]

I live in Marino, where that video was recorder, if you wanna eat a good porchetta, thats the only place where you can taste it, the other places make just fake imitation!

[@vero-xy3vj]

@@zDani98 ariccia

[@zDani98]

@@vero-xy3vj per forza

[@camillo1234]

ok what he said about the chili pepper "l essenziale" he said it meaning he puts the bare minimum. not that it is essential to put it.

[@politeaf740]

"l'essenziale" means a lil bit

[@KeeganLeahy]

The translaiton read like it was "essential to put the chili pepper in"

[@jorgevencespizzakiller933]

camillako ok who gives a fuck

[@Zhoshyn]

Church Organist

[@davidenichele8989]

it's the opposite: he's not saying that you have to put chili in, but that when you put it you have to make sure you just use a touch of chili.

[@frankiani87]

3 years after watching this, I am finally going today!!!

[@h.j.peters.2891]

did you got to the shop??

[@allenaddams3999]

How was it!?

[@frankiani87]

@@allenaddams3999 it was extremely good. You buy the bread in a bakery across the street, they fill it up with this tasty porchetta and just on the street behind you have a beautiful view of a city (forgot the name).

[@h.j.peters.2891]

@@frankiani87 cooool

[@PierGdeMics]

@@frankiani87 did you enjoy your trip? i hope yes

[@Glitchesftw]

0:27 for the classic punch sound effect.

[@michaelkennedy1520]

Kingofmadagascar perfect

[@pogotick]

Kingofmadagascar omg thats perfect! Lmfao

[@andykellet2161]

Tickled me that. 😂

[@dr.froaderickfronkensteen5331]

That's it. The hell with California, I'm moving to Italy.

[@magoolew5131]

My grandfather came from the same city where this guy is from Norcia. In fact I think Norcia is the same city my grandfather came from. We we through Ancestry.com and found out a bunch of stuff about him.

[@thegingerpowerranger]

Only watched this at least 12 times. So good.

[@thegingerpowerranger]

Back again. Watched it like 20 times now. Still a great video.

[@coolbrees7162]

Well done no stupid music or annoying hosts. Thank you

[@TheGreggy96]

I found a little error in the translation 3.00, when he talks about the pepper, it is not "essential" but in his dialect all he wants to say is that it only needs to put few pepper, not too much. :) great video!

[@tentifr]

TheGreggy96 its not even dialect, its just how you say it in italian, a false friend word

[@marmacsix]

Right, i noticed the same, he didn't say "it is essential", but "just the essential", and it's not dialect, it's perfect italian

[@smocaine]

That is by far the most amazing crackling I have ever seen.

[@udcaps]

ETH-LAD agrreedd

[@philiposm]

I am seriously thinking of going to Rome just for this.

[@spilloq1983]

Perugia have the best One in the world.

[@TopNotchBBQ]

Don’t eat in the centre of Rome. It’s all crap. But just outside the centre you will find the best restaurants.

[@ric2408]

dont go to rome Ariccia have the best porchetta

[@stephenyates3085]

Total passion for his craft and food in general.....love it!

[@houston34]

wait, wait wait wait wait, wait a second, how is that skin so puff and crispy? that's like the best skin i ever seen in my life, it's almost unreal

[@gamalielgoodman]

chicharrón

[@houston34]

Cali ridin yes but not the same, for chicharron you take the skin off remove the access fat dry it properly and cook, that's easy. for a whole roast like this with the meat on? man, that's some world class skill to get those more than perfect crackling in the video.

[@yijianmou1325]

In an expat blog post about this shop, the blogger mentions slow cooking at 90°C for seven hours, which is consistent with the "eight hours" mention here (cooking plus resting). But I am pretty sure that the cooking program features different temperatures at the right moment, a closely guarded secret, which I guess is the real reason why other porchetteers are not able to reproduce the same effect. Or possibly, they are not interested to, content as they are to sell a less flavourful but more easily marketable version of porchetta.

[@betinivinicius]

I think the oven starts piping hot, to melt the first layer of fat and get the skin crackling, and then lowers the temperature to cook on the inside

[@mat5473]

An easy way to imitate this is, after your porchetta is out of the oven, ladel boiling oil over the skin. Be careful!

[@ballsthatclank]

I could eat that entire loaf.

[@henrikmonkee]

There's nothing better than a fine product made with patience and love

[@augiedogie88]

Italian food is the best

[@HZE06]

No, Ze french food iz ze best in ze world Just kidding Viva Italia

[@lapom5669]

@Modeus The Best Waifu Ever jojo be like

[@febuary1497]

British food is the best

[@lapom5669]

@@febuary1497 funniest shit i ever read

[@thebropoppy1293]

Cap

[@Helmutlozzi]

I might have to go to Italy now......

[@valeriobertucci6159]

I assure you...there are a lot of different producer.....but if you catch (and there are a lot of them) the right porchetta....you can't stop eating it..... p.s. I leave near Ariccia and Norcia eheheheheh just to make you jealous

[@Helmutlozzi]

Valerio Bertucci Baaahahaha, I look forward to taste the exquisite Italian kitchen even more now!

[@HeatherSpoonheim]

The food their makes you cry when it's time to leave.

[@valeriobertucci6159]

Heather Spoonheim o c'mon.....unfortunately other countries have possibilities, good primary ingredients, but they don't know how to use it

[@HeatherSpoonheim]

Valerio Bertucci Uhm, no. In North America many ingredients suck. It's almost impossible to find good olive oil - if you tasted what is served most places you would spit it out. Good produce can be found at small markets in the summer - but the big grocery stores carry produce that is genetically modified to grow as fast and big as possible; most has almost no flavour.

[@M4T1J4P0]

That guy at the end experienced pork enlightenment.

[@Foc4ccin4]

watch?v=uwmeH6Rnj2E

[@M4T1J4P0]

yes

[@tentifr]

nice

[@PaytonBrowning]

I’m eating this next month while on my honeymoon. Been watching this video for years. You better believe someone is gonna have to wheel me out of this place by the time I’m done.

[@davideb935]

so, was it worth the hype?

[@PaytonBrowning]

@@davideb935 hell yes, that place was amazing.

[@richardscott7462]

Just ate this in Rome… just wow

[@djevangelium]

A melhor Porchetta que eu já vi na vida !!!

[@minns5515]

beautiful language and looks very good

[@mon6745]

Thank you for posting... we're all salivating

[@EudaemoniusMarkII]

That crunch! Looks amazing!

[@hubertharned5835]

Amazing that gentleman was on fixing it up. Never had any before. Hope to try some one day.

[@iairon7609]

Italy,the birthplace of aesthetics

[@lorenzodemarchi7594]

@kmurder02 If you don't know anything about the history or art, just shut up

[@chubs8127]

This is the best one I've seen so far... I love how its fully seasoned

[@Fan_Made_Videos]

Lovely video and simple presentation of a long traditional craft. No bullshit stereotypical Italian music, no pop up "factoids" to distract from Vito's oratory, and best of all no annoying A.D.D.-enhanced editing techniques that so many other food channels resort to

[@xd1700]

add one reason that I have to go Italy.

[@PierGdeMics]

it's in the video :P

[@pilotmburu]

Bet money, you still live in the same town you were born

[@stefanbraun7427]

I've traveled there 3 times- all for leisure and fun!

[@stefanbraun7427]

Most people don't get to travel and see the world like I do.

[@user-od4op6ng9y]

Wow, these types of craftsman are a dying breed here in the states. You can see the love he puts in his product. Buying a plane ticket just to eat this would be well worth the cost.

[@user-qe4zx9wx6v]

The best so far in all the videos that I watch,damn that crackling is primo!

[@user-th4jk9ph5y]

Dunno how many times I've watched this but boy it never gets old.

[@vgnlda]

I was born and raised in a town 30 km from there. Porchetta is legendary. We often go there to eat and drink. Even the bread they use for the sandwiches is unbelievable.

[@sonasona9280]

Please can you tell what kind of bread that was?

[@vgnlda]

@@sonasona9280 the towns around Ariccia (the Town of porchetta) have their special bread (White, crusty, very tasty) made with white flour in wood ovens. It is also protected in his denomination.

[@sonasona9280]

@@vgnlda Do they have a special name?Thank you so much for your fast reply and help.

[@vgnlda]

@@sonasona9280 No, no special names. Just the town's denomination added to the bread, i.e. (PANE means bread in italiano): Pane di Genzano (Bread from Genzano Town), Pane di Lariano, etc. Denomination Is however enforced and protected. I will link some italian pages it.m.wikipedia.org/wiki/Pane_casareccio_di_Genzano

[@sonasona9280]

@@vgnlda Thank you.

[@mugensamurai]

You got the same look I did when I was a little kid having this magnificent dish for the first time in my life when I lived Tuscany.

[@loopy7776]

I really enjoyed this. Thank you.

[@Marco-bh9im]

The crackling looks amazing!!!

[@Davidpromaster]

you've got to admit though, the Italians know their shit.

[@BeardedDanishViking]

So does a lot of other ethnicities. It's not specifically italian.

[@TheDaddyNick]

​@BeardedDanishViking No. Its specifically Italians. Dont get triggered.

[@dan003]

Shit me sideways, that is an absolute work of art. Looks incredible.

[@stemilne201]

I have watched this video I’d say 100 times, it’s the best porchetta I’ve ever seen. I can only imagine the taste and one day I will

[@PaytonBrowning]

It’s worth the trip.

[@kailexx1962]

No matter the product, its always a pleasure to watch a craftsman work

[@nimascolari1508]

My god. That crackling and meat quality. Definitely will be going there post quarantine.

[@solangemolina5983]

I love living here in ITALY

[@dicktracypa]

No, he just grabbed her by the p*ssy

[@AndreaCC1]

our ex prime minister, however he kinda didn't molest her, it's just that he's rich af and enjoy the pleasures of life, and trust me when I say that seems like she was 17, but if you actually see her, she looked like the finest 25-26 you would find around. I think there are bigger problems in this country, it's useless attack a man just because he fucks girls we all would.

[@juventusfc0520]

When it comes to food Italians aren't playing games

[@brunopellegrino2]

Complimenti, bellissimo video , non avevo mai visto preparare una porchetta e non l ho mai assaggiata. In questo momento sino in Messico dove vivo e ho appena cenato, Pero all improvviso MI SONO DETTO, to odio al tipo al finale, con quel stupendo pezzo Si pane croccante e fresco tra le sue mani, Il suo sguardo di soddisfazione divorando quella pagnotta, mi e venuta l acquolina in bocca. Che fame, che voglia di accompagnarlo , che belle tradizioni Si conservano in Italia, e che continuino e non Si perdano mai. Grazie per Il video dovessi mai fare una porchetta un giorno mi ricordero dir voi e dello sguardo del giovane al finale. Grazie nuovamente e saluti al fortunato divoratore .Saluti dal Messico qui da 30 anni

[@D3w10n]

Very respectable thing is that this guy does not hide any "special spices" or stuff he puts in his Porchetta; its all just "get good pricey ingredients and you will have a good produce"

[@jujuandwamwams165]

I'm 59 and have never tasted porchetta. Add to foods to try 😛

[@matteorapo2940]

I think that going to norcia now is a bit of a problem, you know the earthquake...

[@valeriobertucci6159]

Ariccia...unfortunately I forgot...my mind didn't accept the tragedy....

[@udcaps]

Do it!

[@giorgiogiardini7665]

Once u start eat it, you can't stop. Come to Ariccia man!!!

[@righthandofdoom77]

Jus Puddin Oh it's divine, I'm making one for Christmas. After perfecting turkey and a nut roast, my next challange is a Christmas porchetta.

[@chrismcdaniel3666]

I cried so hard watching this video. That looks so amazing and authentic I must travel to Italy and try it. That is so beautiful, thank you so much for sharing it.

[@cmsense8193]

The guy in the end is all people will remember.

[@mdhbh]

my great grandmother was from Sarno, Italy. I hope to visit Italy next year for that home cooked meals I don’t get anymore.

[@monzon529]

That looks amazing. Cant wait to go to Italy

[@williamgates8862]

the dude at the end of the video just had a blank face

[@bullmilk]

William Gates The most dignified O-face I've ever seen...

[@Davelipshits]

William Gates i wanna take that sandwich out of his hands

[@karthany]

That's not regular blank face. that's the 1,000 yard bite stare. It happens when you bite into something so delicious you stare into the beyond.

[@IIDannyBoyII]

karthany LMAO

[@Foc4ccin4]

This is what his face was: watch?v=uwmeH6Rnj2E

[@eightgeorge]

He is holding out!! Maybe only given us 30% of the process. No way can that crackling come out like that without major technical processing. This is one of the best crackling that I've seen. You cannot just put that in the oven for it to turn out like that.

[@Bellaandkelly]

Boldly beautiful. A masterpiece! I thank his father for teaching him the art of this magnificent animal. BELLO!!!!!

[@biobiobio7777]

I feel dirty just drooling at the sound of the slicing.

[@bunnysmg3818]

I work at a Italian deli in canada. This is beautiful compared to the knock off porchetta we sell at my work. High quality seasonings, full fat meat without destroying it and processing it. The porchetta I sell customers is fat removed processed and loaded with preservatives and the sad part it sells very well.

[@picanha694]

even a bad pork is good

[@colinmayes9446]

That looked absolutely mouthwatering, fantastic.

[@andrewritson5112]

Damn that looked sooooo good what an artist!!!

[@lancercool1992]

my mouth can't stop crying

[@l.g.3832]

I am roman living in Rome, sometimes i wake up and crave this legendary man's Porchetta and just trip to him to get him. Every bite i thank Jupiter to be born this close to him ❤️👌

[@joealta3450]

Where can I find fennel pollen by the kilogram? Dove posso trovare il polline di finocchio per chilogrammo? This stuff is harder to find than a unicorn. Even when I'm in Italy it's near impossible and when I do it's over €‎100 for maybe 100g.

[@joealta3450]

Do you happen to know people? Wink- wink!

[@MrQsu]

Wow that looks delecious 😍😍 We do have an italian partner town and they guys from there bring porchetta every year to our partnership celebrations. I am looking forward to this for the whole year

[@rzz9594]

Looks ridiculously tasty 😋 . Can Amazon send me some in New Mexico? I have to google that. This man is a total perfectionist and a consummate professional.... absolutely great to watch him.

[@gardo135]

Mannaggia a maronn che spettacolo di porchetta

[@MellowSquash]

That crunch. I'm fucking crying.

[@remingtonrojas]

I thought it was only me crying but I read the comments and you guys are shedding tears too. I got goosebumps.

[@giliannekeller2741]

Perfect!

[@_J.F_]

Wonderful! I love to see, and learn, about the old traditional ways of producing good hearty food that taste great and has no E-numbers and other nasty chemicals in them.

[@zachpierce804]

I’ll stand by this being the best video on the internet

[@KM-pq7jk]

Very nice and good to see how it is closed, not just butcher twine outside but properly stitched using the skin. Made me very hungry when the carving started.