Uploaded June 2022 | Updated September 2026, 3 weeks ago
Completing the circle..
The true art of the Butcher....
Just spent a truly memorable week butchering pork for a local farming family.
Eleven pigs worth of some of the finest Pork I have ever drawn a blade through and eaten...
11 pigs, split into 22 sides of pork, each weighing between 60 to 70+ kilos a side. All in all, 1.5 tonnes of pure porcine lovelyness passed through my hands. This is what proper pork looks like.
From the trim I made just shy of 200 lbs (100kgs) of sausages and then cured them a middle of pork for bacon. 🥓🥓
This was all achieved on the farm where the pigs were reared, hence, completing the circle....
Without sounding like one of those pretentious/elitist and unrealistic foody w*****s (yawn), they were fed an amazing diet and looked after like royalty, which is the way EVERY beast is cared for, on EVERY farm. As you can see in the montage, the resulting pork was something else and unlike anything I've tasted before. The sausages were to die for and the bacon? Oh, the dear bacon, it was on another level. I wish I'd had more time to film the whole thing, stood there in their barn, accompanied by the sombre chorus of the orphaned lambs, (hush now my little pretties) it may as well of been 1922... The process hasn't changed, just like when the local butcher would go farm to farm on pig killing day in the early 20th century or the pig clubs of the 1940s its as if time had stood still. Am I over romanticising it? I don't think so.
The local butchers would go round the farms and smallholdings processing, cutting and curing the local pigs ready for the leaner months and here I was a century on, doing the very same and I loved every blooming minute of it. Fettlin prime pokers as the flitches of bacon swung freely from the rafters, ready for slicing. I hope you enjoy my little video, it was I week I will remember for a very long time, or hopefully, until the next time. Enjoy. Many thanks.
Completing the circle..
The true art of the Butcher....
Just spent a truly memorable week butchering pork for a local farming family.
Eleven pigs worth of some of the finest Pork I have ever drawn a blade through and eaten...
11 pigs, split into 22 sides of pork, each weighing between 60 to 70+ kilos a side. All in all, 1.5 tonnes of pure porcine lovelyness passed through my hands. This is what proper pork looks like.
From the trim I made just shy of 200 lbs (100kgs) of sausages and then cured them a middle of pork for bacon. 🥓🥓
This was all achieved on the farm where the pigs were reared, hence, completing the circle....
Without sounding like one of those pretentious/elitist and unrealistic foody w*****s (yawn), they were fed an amazing diet and looked after like royalty, which is the way EVERY beast is cared for, on EVERY farm. As you can see in the montage, the resulting pork was something else and unlike anything I've tasted before. The sausages were to die for and the bacon? Oh, the dear bacon, it was on another level. I wish I'd had more time to film the whole thing, stood there in their barn, accompanied by the sombre chorus of the orphaned lambs, (hush now my little pretties) it may as well of been 1922... The process hasn't changed, just like when the local butcher would go farm to farm on pig killing day in the early 20th century or the pig clubs of the 1940s its as if time had stood still. Am I over romanticising it? I don't think so.
The local butchers would go round the farms and smallholdings processing, cutting and curing the local pigs ready for the leaner months and here I was a century on, doing the very same and I loved every blooming minute of it. Fettlin prime pokers as the flitches of bacon swung freely from the rafters, ready for slicing. I hope you enjoy my little video, it was I week I will remember for a very long time, or hopefully, until the next time. Enjoy. Many thanks.
