How To Butcher A Pig Nose To Tail. TheScottReaProject
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- Опубликовано: 8 янв 2016
- The Ultimate Pig Butchery Video....In this Epic video, i show you How To Butcher A Pig,ready for the table,showing the cuts we use in the butchers shop to achieve the roasting joints, chops, steaks, belly and diced pork and trim for sausage making. The most in-depth video on pork butchery, filmed in minute detail and in HD,for those who would like to butcher there own pig.many thanks.
The Wonderful Jack Hargreaves, Traditional Pig Butchering Link..
vimeo.com/18387677
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. 
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This has to be the best butchery channel on the net.
i agree
Check beardbutchers
I'm not a butcher, I have no interest in being a butcher. Yet I watched this entire video.
nice video please make one on sausage
i once watched a 30 minute video of a guy skinned and butchering an alligator. its normal
ive seen that one too
I love cooking, so knowing more about your produce, or learning more skills that might be useful is always nice.
I was completely mesmerized.
Scott,
I recently got a job at a real butcher shop and I have to say that your videos have helped me tremendously! Keep making the quality videos please!
Lots of love from Canada!
Monster
+Jarred McClure At least you found a real butchers shop. hate finding them false butchers shops. Aeeeiiiii
+Michael Nesom from your mom.
+Jarred McClure i have pet pigs. they are the sweetest, most loving, intelligent animals, even more so than a dog. i can assure you with 100% certainty that bacon is not worth it.
+brynn isabel i can assure you as a farmer and livestock purveyor and lover of bacon.. it IS 100% worth it.
this video is cruel .. you know why ? because im hungry now ! :D im gonna get something to eat now and then watch the rest wonderfull video thank you alot its kind of pity one does not learn these things basic things in school theese days
Go W0T M8!?!? U W0T M8!?!? How to make chitterlings
C
James Jackson'su gave
This video is unsuitable for audiences watching very late at night or early in the morning. Viewer discretion is advised. :P
how to preserve and salt pig feet
The Puerto Ricans in Ohio would like to take this opportunity to salute you Mr. Rea...job well done!!! Que Dios continue bendiciendote.
From Mayaguez Puerto Rico to Scott:
The meat and the bone of the Shoulder is what we call Pernil in Puerto Rico. We slow roast it overnight in the oven.
It's usually eaten during The Christmas Holidays and on the day of the Three Kings. I put a little SOUTH CAROLINA TWIST to it. 👍👍👍👍👍⭐⭐⭐⭐⭐👍👍👍👍👍
Your a legend Scott, big fan here in New Zealand a meat loving nation far away but close to home keep it up mate your leaving a great legacy,,well done
I don't eat pork , but I enjoyed watching this so much 😂
As an amateur butcher, your videos are absolutely spot on. They are very easy to follow, simply narrated, and when i watch them, i feel no pressure. Which i suppose is the sign of a great instructor. Good work Fella!!!!!
EXCELLENT video! Watching it brought back memories of being young, in the late Fall, when we would slaughter our pigs for the year. The only difference was the hams and bacon (which we salt cured and smoked, being in the Southeast U.S.). From 'sacking' sausage (U.S. Breakfast Sausage), to 'kettling the lard', I could still do most of it, 4-decades later.
Can you make a video of the process of making pork sausage? From dicing to grinding to cooking it? Please and thank you! Love the videos! You have inspired my inner butcher inside of me!
+Phil Jones all ready done phil, heres the link mate...
ruclips.net/video/WFhSH18MVOo/видео.html
Ahh! I must've missed it! Thank you Mr. Scott!
Yeah a sausage making vid would be good
+Jake Ingleby ruclips.net/video/WFhSH18MVOo/видео.html
There you go jake,cheers
Ideal thanks
So I did it. After watching for years, I finally pulled the plug and got half a pig today. And it's going great; I even had the confidence to mix it up a bit and go for some middle bacon.
So, thank you for giving me that confidence, and the knowledge needed to go along with it. You're putting out great stuff. Cheers from Barbados.
Thanks So much Scott for another fantastic video. I watched it about ten times before having a go at a whole hog on Friday. I broke it down into the primal pieces and worked on them one at a time while the other pieces were in the cooler. The whole process took about six hours, but I ended up with beautiful results! Your directions couldn't have been more perfect! Thanks so much my friend! -Cheers
lol that ending
I don't plan to butcher a pig, too much meat for one person, but this demonstration is invaluable in helping me to understand what part of the pig I am seeing in the butcher's shop. I am living in Thailand and the way a pig is cut up looks different to the Australian method. As I don't speak Thai it is quite confusing. It must be a similar problem for young people starting out in life preparing meals for themselves. There is a cut here that I call pork belly, you said you like to roast it and eat it with bread and brown sauce. Do you trim the skin of this cut before roasting it? Very educational, a lot to take in, I will watch it a few times then in selected segments. It was too much to take in, in one bite. Thanks Scott for sharing.
well done Scott. I was a butcher in the 80s your style is(and you simplify it) real old style, the way I learned. Great videos I am always salivating after them
I absolutely love the full how to videos that you do step by step A thru Z everything covered. Thank you for taking the time to put these up and I know if I ever have a question I know where to get an answer. Have a fantastic week and a great day. Thumbs up.
Don't know why I watched this but it was entertaining lol
Woot
Pigs must be the most awesome creatures on this planet. Lovely little buggars alive, beautiful dead.
pork rings are always on sale
kmurder02 your disgusting
lmao!!
I think I have watched this video a dozen times, thanks Scott. I really love the cooking stuff you do as well.
Scott thank you for this video. I am going to watch it a few more times before I take my warthog apart. I have butchered, butchered the operative word, carcass's myself for many years and it's always a battle. I have a new energy and inspiration.
We're are only using the tip, I know it may seem i'm going all the way in but I can assure you i'm not lmfao
Hi Scott,
one question:
Is it possible to dry age pig meat like beef? I wonder about it.
It is. But you have quite a high trim ratio due to the primals beeing smaller.
Best do it with a big sow or a 1-2 year old pig.
It's not often you can say that you've learned something usefull on RUclips nowadays, but these are incredibly good tips. Thank you Scott, keep posting videos like these! 👍
Your last pig butchery video was what I used to butcher a 500+ pound pig a couple years ago having only done chicken and other fowl and rabbits on our farm before that, and here I am for a refresher to do the same thing now. Your whole channel is amazing!!
As an American I was heart broken to see the belly not saved for bacon! (American bacon) Great channel though!
yottabyter I agree I was screaming at my phone saying NOOO NOT THE BACON!!!!
Bacon is great, but there is so much more than bacon.
I love bacon but also just side pork cut 1/4 to 3/8 of and inch and fried and done with scalloped potatoes Yum Yum haha
As an aside in the UK we mainly use back bacon rather than belly bacon (which we call streaky bacon).
It's a bit meatier and goes beautifully inside two slices of buttered white bread.
Canadians use loin to make bacon. Of course, these are the same people that put brown gravy, pulled pork, and squeaky cheese on fries.
Great Video! But I cannot figure out why my player only gives me 360p video quality...
+secondox Hi mate,it because its just uploaded, it takes youtube a few minutes to come up to speed, give it 5 minutes and it will be in 1080p no problem at all.All the best .Scott
Scott Rea Thanks for the Tip, Love your channel Scott!
+secondox Many thanks, its much appreciated.
Scott, thank you so much for making your videos, and keep them coming. Not only are the butchering videos great education, but your recipes are outstanding. Thank you, thank you, and again, THANK YOU!
Scott, thank you for sharing this ancient craft! Butchery is a very important part of good cooking.
I've learned so much from you and I thank you.
this stuff should be taught at school who need A+B= AB
A + B = C
Emilly Gates 😂 it bothered me too
*I LIKE PIG FEET!!!!!*
I use to eat that & pig skins
So do my dogs😊
Nobody watched the movie "Friday"? I was quoting a line from the movie.
+ABumInABox oh
+ABumInABox Lmao Great movie!
It absolutely a pleasure watch a man who truly has a passion and love for his skills and the old ways of cookery. Many thanks to you Scott.
After cooking some of your ideas up my stomach thanks you.
Scott Rea, you have been an inspiration and an excellent teacher. I have spent a LOT of time watching your videos. We raise ALL of our own meat. Pigs, cows, chickens are all processed at home with the family. We harvest a lot of wild pig and venison and are able to make joints rather than grind it all up. I absolutely LOVE all the sausage we make. You mentioned 100k subscibers at the end of your video..... 200k is right there within reach. Congratulations and I think the amount of subscribers speaks for what you do. Thank you! Cheers, "from over the pond"! Tobias Eastin
Waiting for freelee like..🌚☕️
lol
HAHA
loool
yp
Paul
b
I'm not sure how I ended up here if I'm honest 🤔
just discovered it was from the how to straighten a pigs tail video
+Dee G same here
+Dee G same
You are a true professional and a wonderful teacher. Thank you!
You are a wonderful fellow, Scott. I really appreciated this video. Excellent work.
329 triggered muslim and vegans
Void Lux and jews
and Seventh Day Adventists, and Buddhists, and Hindus, and Jains, and Sikhs... the list can go on and on.
@@indoorsandout3022 Hindu's do consume pork except some like jain
I loved watching this but i wonder how many Muslims are gagging. lol.
Those Jack Hargraves episodes are fantastic, well spoken, interesting and because while the fads change within food, the origins and information is very much relevant.
This is perfect! Im planning on homesteading and this video will definately come in handy!
Hi from Philadelphia, PA in the USA.
U have to stop making these videos. i am getting to hungry & i am a vegetarian.
Its not fare
+PaulBodyBuilder Don't limit yourself! One piece of bacon won't kill you.
+Andrew Fix Noooooooooo!
factory cattle is bad
u're good
+PaulBodyBuilder It is fare - delicious, delicious fare.
+PaulBodyBuilder I also am from philadelphia. I have a pizzeria on south street, great pizza!
Talking about butchering a pig while wearing a Meat-is-murder-Tee. Weird sense of humour.
Animals are now murderers
Scott Rea...you ROCK! What a pro....what a great teacher...live long and prosper!
Thks for the videos, use them every time I slaughter! We breed pigs and sheep for our own use and run a small bakery on our small holding in South Africa. The butchering has a long way to go, so your videos realy help
I am on the weird side of RUclips again
How did we get here?
+Greedy Jew nah this is just weird
***** ik but its kinda amazing how we went from watching gaming videos to this.......
You must have never been on the true weird side of youtube lol.
Yeap, real practical life looks weird to the sheltered snowflakes.
I can see how you like fat
13:55
are you fucking 12?
Watching this while I have pork chop and baked potatoes for dinner. 😂 Talk about an immersive experience. ❤
Amazing. And the suggestions of what to do with each part is priceless.
Another great video! Thank you for doing these Scott!
Me and three folks here on my farmstead in the Blue Ridge Mountains of Virginia are gonna cut up half my 350 lb home grown pig on Saturday (1/18/2020). I've learned so much from you - cut up over 200 lbs of venison last fall (along with various cuts in the freezer I canned 19 quarts and 14 pints of meat) So I've very excited about the pig!! Thank you for your clear and comfortable instruction!!
You are a true professional- thanks for sharing your knowledge!!
I have my order into a local butcher...I'll be giving it a go this week. Thanks for the awesome videos Scott!
This is nothing more than high art, my friend. How I can be so enthralled by a guy cutting up half a dead pig is a mystery to me but it is a fact. This is not rock 'n' roll butchery, this is hardcore, fullbore thrash metal pig dissection and I love it. Keep it up amigo, this is the best channel on RUclips, I've watched all your vids (I think). Yes, I remember Jack Hargreaves, a brilliant man RIP. A man who understood the world he lived in.
One word, "Beautiful". Well done Scott. Cheers from across the pond.
I know you probably won't see this but....
This weekend, I will be butchering numbers 10 and 11. I've been processing 2 or 3 every weekend for friends and family. The price of meat has gotten crazy here with the pandemic and some not working, I thought I better help out. The butcher shops are backed up for months, so I started watching your (and other's) videos. Thanks brother! Your's are my favorites! I've got 4 hams in brine right now and just smoked bellies today from the 2 I butchered last weekend.
Absolutely brilliant Gordie. Sounds like your doing a cracking job. Keep up the good work, stay safe.
This is a great video. You teach any viewer, myself included, a lot about the cuts seen in markets. I've seen those cuts of meat for years and never really understood what part of the pig they can from. Moreover, you displayed an artistry I never thought of when it comes to butchering a pig or any other animal. Great work!!! This will come in really handy after a planned wild boar hunt here in California in about 3 weeks.
the best Butcher I've seen,I love the way you show us the way around all the cuts.
Great video Scott, as a butcher its always interesting to watch others at work and spot a few variations.
I've been burning through your channel, and I feel like I'm learning so much. Always a pleasure to watch a true artisan at work. Cheers from Finland!
Scotty much love from down under. Once again always a pleasure to watch. Am I the only one who is excited to see a new Scott rea video In my subscription feeds.
I love how every butchery video I watch basically says at some point "If it's not perfect, that just gives you a little extra for hamburger/sausage"
So glad you updated the video, the first one was great, but some of the camera angles were such that we missed bits of it. Also, I am a huge Smiths Fan, and if I'm not mistaken, I also appreciate the irony of you wearing that particular T-shirt, lol.
Thank you so much for this! I'll be trying this for the first time in the am!
It's a pleasure watching a master at work, thank you.
Great video, used it from start to finish. First time for me on pig butchering. Nice work on the camera angles and tips on knife use. This is the only video you need for home butchering pork. Thank you Scott!
3rd year in a row I’ve consulted this excellent video. Doing whole hog from farm to table. Thanks again for your efforts.
I want to thank you so much for your videos Scott Rea. Because of your videos I'm going to butcher my own pigs in 3 weeks. I will be watching this video while I do it, your are a great teacher and make it so easy to understand how and where your cutting.
THANK YOU SCOTTIE, WONDERFUL VIDEO.
Love your videos Scott, you have a smooth technique and smoother knife swipes. Thank you for your time and instruction👌
Scott, thank you so much from a California hunter. Very informative videos, cant stop watching.. Please keep them coming.
Great video Scott. Good to see a knowledgeable butcher at work.
This is an exceptional video. Thanks Scott
what a great watch learnt so much thanks Scott
Love watching your stuff
You are just Brilliant! I butchered my first pig, and your video made such a difference. Our pig was much larger, but.. utterly brilliant, Thank you!
Brilliant, well done Scott. Well done.
Must have watched this vid 30 times before doing the 1st pig and still do before I butcher our yearly pig. Thanks Scott!
I feel so much more confident about tackling this now. We live in Spain and they really don't cut the joints we like so now we can tackle our own pigs. Thank you!
Thanks for the video I'm moving off grid and we'll be doing this myself with about 5 pigs a year as a very big help thank you
Ah so delicious, brings back memories of my Grandma's butchering old school style in the back shed. Then all that cooking all summer long, hmmm hmm. Love those ribs.. Thanks.
I really LOVE❤️❤️❤️❤️❤️ your tutorials!!!
This was a wonderful video . Thank youI butchered my first pig yesterday and you make is easy as it can be.
Love you work Scott
awesome... absolutely stunning watching you work.
Followed this step by step. Everything went perfect. In a few weeks I am doing a beef. How about a video on a whole half of beef. Great video.
I deeply respect your knowledge of each animal's anatomy, enabling you to butcher efficiently.
Hello folks, As well as using Scott's' method of pork butchery (which I've used on over 12 pigs in the past year) also look at Scott's butcher knot video, extremely helpful when tying up your joints, All the best Scott. John (exiled Brit in Canada)
Loved this video ^-^
I've said it before and i'm saying it again. You are just pure inspiration :D
Wolfgang .
Very well done Scott!!!! You did a masterful job of dissecting that swine! !!! Thumbs way up I sincerely appreciate this information! !!!
Another great video. Can't wait to use it when I'm butchering as oppose to just salivating in the living room.
I moved to West Africa where they don't have a clue about butchery. Even though the animals are dead you'd still feel sorry for them they way they are hacked to pieces. So, yesterday my friend and I went halves on a pig and I'm spending today cutting it up. I've done the belly and while I cant pretend all of my cuts look like yours, it's my first time cutting up an animal, I'm working on plastic sheets on the floor and I don't really have the right tools, and yet thanks to your clear directions, what I have isn't too bad. It's surprisingly physical work and I''m a middle aged woman so it's slow. I just wanted to take a break and say thank you for producing this video. I will definitely do this again.
Great video, you sure enjoy what you are doing-makes you a fantastic instructor!!
great vid. im butchering some of our heritage tamworths that we raise next week. i like to throw the hocks in with my bacon brine for slow cooking in soups and beans. good stuff!
Dude you are the best , many thanks my buddy .Red wattle and Berkshire cross is my favorite piggy .
Very entertaining - and educational! Thanks a lot!
excellent vlog.. thanks for this instruction I learned a lot
absolute wonders man! Truly inspiring with the knife!
Brilliant,,,,,thank you for sharing.
MY GOD!
Sir I Must Say My Self U Are Truely A Surgeon With The Knife At Hand!
Love The Way U Work,Looking Forward To Many More Of These Videos!
SALUTE!
You have some very good skills. Thank you for sharing your knowledge.
wow thank you so much for this video it is great and perfect for my fiance who wants to learn how to do this. we just started on raising hogs. great video you make it easy to understand