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

Comments · 854

• OD

  @odithepoodle9239 · 1 year ago · pinned

  I never comment, but I have to thank you for this video. I used it to butcher a half pig and followed it as well as I could as a first timer and have ended up with some nice looking cuts. Thanks a million for putting in the effort to make such a great quality instructional video.

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• MI

  @mickroe8798 · 1 year ago

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

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• IM

  @IMelonBeats · 1 year ago

  today I learned: I don&apos;t suck at butchering, I&apos;m just the best sausage maker in town.<br>great video. wish i had your skill.

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• TA

  @tankytrash1281 · 1 year ago

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

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• PA

  @paulone-off7286 · 1 year ago

  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&apos;s doing and very concise explanation. If I wanted to become a Butcher I would happily learn from you. That&apos;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.

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• JO

  @jonhansson5199 · 1 year ago

  I have absolutely no idea why YouTubes 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!

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• 7T

  @7th.trumpet · 1 year ago

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

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• PA

  @paulshell1729 · 1 year ago

  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&apos;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.

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• RI

  @RichardKAlbion · 1 year ago

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

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• KN

  @Knatrick · 1 year ago

  That knife is SHARP

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• LO

  @lorrainemalyan983 · 1 year ago

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

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• IC

  @Ich1GoTgl · 1 year ago

  Tip for the brine:<br>Use half the amount of water to dissolve the ingredients in the brine while heating.<br>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.

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