How To Butcher A Pig. Pig Club Part 1. Nose To Tail & Nothing Wasted.. #SRP #Pigclub #Pork

[Music] well hello there my dear friends welcome back to the Scott Murray project on this miserable wet and windy English day now I'm on my way to the abattoir to pick up a pig as me and my blacksmith guru Ollie are doing an old-school pig club now a pig club very very popular years ago specially during the war everybody had a piggy in their garden and then when the time was right the local slaughter man would come round he would for want of a better word killed the pig and then they would get to work processing it you know sometimes people would go halves on a pig which is what me and all your going to do and then go through the whole process making sausages the blood puddings the [ __ ] the cuts of pork the bacon so on and so forth now the thing is we've worked out to get a piglet to raise it to slaughter away all the feed maybe if it needs any medication and then the slaughtering fees on top it is just as cheap to go and buy a pig that's done for you straight from the slaughterhouse now that may be cheating a little bit but the one thing we will not cheat on is the actual butchery and the processing like I said I've asked for the plots back that's the lungs livers and hearts and some cold fats we'll be making our [ __ ] we've asked them to reserve the blood so we'll make some boudin noir Dunois or some black pudding then we're going to convert deep belly into bacon or the trim we're going to be making sausages also the heads we're going to make a great old-fashioned brawn and then the rest we'll just be butchered beautiful pork so next time you see me I will be in the SRP HQ balls-deep in porcine delight okay my friends so we picked our wonderful pig up from the abattoir obviously we got all the good bits and we got the nasty bit so what I've got here then basically is what's called a pig's look we got the lungs we got the heart we got the liver and obviously a spleen now you'll see there's quite a few spleens here that's because I asked for some more cold fat because we were going to be making some [ __ ] out of this awful that's the lovely fat we are going to wrap them in so they gave me some extra you can eat these I'm gonna cook a dish with these it's got like a mild livery taste got a few there result obviously like I've said heart liver lungs and then that some lovely blood what I'm going to do first job is just quickly filter that through a sieve most of the cloths have gone what happens is they bleed to pick out you keep stirring it so it doesn't clot but you're going to get a few little bits of funk so I want to get that filtered out so we can make some that put in some boudin noir so with the awful black pudding [ __ ] and a spleen dish right let me get them sieve so nice clean container easy as just going to send this through the sieve and it will catch any clots there's a few in there as you can see I think I'll send it through one more time back into its original container get a waste Bowl from over here nice work if you can get it beautiful color service just gently take that through double filtered blur beautiful right I got some nice plastic containers Tango's containers I am going to put my blood into until we need it ready for the black PUD two milk bottles look at that isn't it beautiful the color is just fantastic I love it now of course you can freeze this but obviously leave a little bit of a space at the top to allow for expansion Gouri man I've got another bottle somewhere you wouldn't want to leave those on your door set for the morning obviously you cannot go and get pig's blood just like that but if you get your own pig killed or you're friendly with your local slaughterman they will get it for you but there we have our blood ready for our black puddings still a bit left I should get another bottle clean out and whack it in so I'm pig killing day then traditionally the offal and the blood would be worked on first obviously the animals would get bled out collected in a book here the ladies would take it straight to the farmhouse start making the black pudding next would come out the awful obviously some might keep the pigs liver if not and they let it cool down they would start making the [ __ ] but all I'm gonna do is just trim it up it's looking pretty good actually and I'm going to vac pack my aweful just so we can keep it in tip-top condition until we want to use it just taking out any nasty bits as you can see here and these vessels will have that straightaway in there that's the diaphragm and that will just all get vacuum pack now to keep it fresh just look at that though isn't that beautiful right then we've got our blood filtered in bottles on chill we've got our pigs pluck all that fat to keep nice and fresh so the lungs heart liver we've got some spleens and a few thrown in and then that wonderful coal fat so that is ready for making [ __ ] next we're on to the main event the pig okay so we've got a whole pig spit down the middle me and Lolly of gods half each as you can see it doesn't quite fit on the camera first thing I want to do with my half and Ali's half is take the head off that will go straight into a prawn so we'll cure that for five or six days which you'll see in another video what I am gonna do is take off the ears because they make a great dish on their own I mean I'm tempted to take off the cheeks but to be honest I want to make a decent-sized wrong so I'm just going to go down saw this in our pur Lisse so I can get it easily in my container and it really makes your teeth on edge when you cut through the teeth of a pig listen so that for all intents and purposes is ready for the brine tub got the brains there look you could take those out use that as another dish but now we are going to concentrate on our pig now what I want to do with my ass I'm going to take the shoulders off very simply and then separate the legs from the middle so I'm going to take it just through that joint there and through that gives us our middle our leg and our four end or shoulder so I want to cook the Trotters just to create a bit of natural gelatin so I'm gonna have that one there and I'm gonna have that one there straight through bring out that to the nasty bits pile and we'll work on our loin so what I want to do with the loin then I want lovely pork chops maybe a bit of loin of pork joint but the belly most of it will go for bacon so just cut in just sighs I want stopping when I go through the bone and then just take him off that belly turn my knife round there's our belly and our lawyer I'm gonna nip out the kidney nip out any funky bits any of this meat we'll go into sausages a little bit of flair fat beloved of the charcuterie I can go over there now with my belly Paul in so I'm just going to trim that belly off going through that part of the sternum there that will go to sausages just take off that bit there the flank and just square it up that gives us that lovely belly it's gorgeous or square so what we're going along we would just get our sausage meat pile going and you want a good amount of fat so just skimming it off just like that Matt is the end of our belly pork now sausages are only as good is what you put into it so if you put good stuff in you're gonna get good stuff out there's our kidney now with belly right on to our shoulder now I absolutely love shoulder especially this part here old term spare rib my friends across the pond you will know this as the Boston butt so I'm just going to sort through those ribs a little and then cut down there now what you can do you can look for the ball and cut joints of the scapula the blade bone but as this is a small Pig I'm just going to shape mine over a little bit more so I have a decent-sized hand the pork as well and that leaves us with that beautiful looking thing very simple then we are going to bone this out I'm going to roll it fantastic the pulled pork in fact it takes some beating also good for sausages but I personally think it's too good for sausages so just down these bones I think my man coops has been in the air playing with my knives he will get beaten with a stick so just cheating out that neck bone and vertebra and on to the shoulder blade the scapula just peeling it away and then as with anything when you're doing the shoulder each side exposing that blade bone and then we go either side just to loosen it off as you can see can I pull it here I might not get enough leverage on it yeah I got it there's our blade Bo so that's our lovely little shoulder now what I'm going to do here is just square it off and that will be rolled for pulled pork so give it a score so it crackles up nicely and we will come back and we will tie that up trim as we go along today I think and that is the shoulder this is a beautiful beautiful traditional joint called her hand the pork used to be cheapest chips when I was a kid and it's one of those joints yes it's got quite a lot of bone in but if you look past that there's lots of meat on it and it was cheap as chips it was a great way to feed a family a large family for relatively very little I mean I know some of the old boys would make a picnic ham out of this what I'm gonna do with this might get a little bit of diced pork but most of it will go for sausages just taking out those glands and this is where the gold is you know sausage making this is what we're looking for in a ratio of fat and meat and then just continue to trim through the shoulder I am going to take this lovely big bit off and have some nice pork and the rest will go into sausage so just for a nice simple pork casserole little bit of diced pork so many ways you can bone this out but if you're going to do it for sausages just to tuck it make sure though you get is much fat for your sausages as you go along so bits like that I know it looks like there's not a lot on there but once you skim it out you know it's all gold so let's just take off that ball joint of the blade bone very small obviously like I said you could go through here but I just wanted to leave a little bit more on these half shoulders just taking off this hawk by just going round the ball joints and it's a case of knife hook close to the bone always angled towards the bone as you can see there and then just gently nip your bone out best bones to learn on very simple you ask a child to draw a bone and that's what it will look like a long bit and two ends and then it's just a case getting your meat off now you could have this here there's a nice slow roasting joint remember it's off the shoulder or you could dice it up what I'm going to do is just take the rest of that skin off skim out the fat for the sausages this will go to sausage for what I am going to do is just take a couple of bits out the core I mean they make lovely steaks look at those little medallions of pork what I want to do is just add that to my casserole pile just so I got a decent amount to make a decent-sized casserole and the rest straight through the sausage and this bit as well over there and then we just take our hock you could brine this if you wanted to cure it I mean you could cure all of this and make a beautiful side of pork but we will just be making a bit of bacon from the belly and just take the meat off the bone very simple trim off any bits off the bone are any good that's to our sausage pile along with that so that pretty much is your shoulder just take that kernel out there okay show you that that is our shoulder ready to go just got to put a few strings around that my casserole my sausage meat and then the rest of my sausage meat so building up a nice little pile to make a nice chop in it sausages perfect right onto the leg now I'll be honest view here I am NOT a massive fan of leg of pork there's nothing wrong a bit it's beautiful but to me you're gonna roast some pork it's always shoulder you know it's got that bit of fat which really helps it it I think it's sweeter and of course you can pull it you won't never pull a leg of pork it just will not break down enough to do so what we're going to do just trim that up just take out the H bone let's get rid of that what would be a spider steak on a cow into the sausage so one half of the power of it girdle just begin to trace it down and round there again we got a ball and socket of the femur into the pelvis so we'll break through that Matt is your H bone your hip bone your pelvis whatever you want to call it just trim it up take it tap it out of there and I'm there into our trim and the course we are left with our leg now there's a bit of the Tenderloin there take it out give it a trim now several things we can do with this we can bone this out hole and tie it or we could do it old-school nip the bone off there tie it bone in but what I want to do is I am going to take the hock off just through below the patella the kneecap and that again the sausages can be rolled into the leg but this pig isn't very big you know and I want to get a decent batch of sausages from it so make sense to put it into your sausage pile just one side and the other and then for the side and there's that little bone there we go down one side through the middle taking out the meat and just and that is the bone they would have made a mustard spoon out of years ago on the beautiful jacquard grieves program he said about that how good is that it's really really cool so that's over too saucy song trim off any more fat so we're left with our leg of pork now to me the leg of pork the reason it dries out it's traditionally this would just be rolled and what you're doing is your role in three different muscles into one which can all cook at different times so what I like to do in mine is first of all take the top side off and when I say three muscles you've got your top side your flank and your silver side or cooks at different times so it makes sense to just break it down into its primals a bit of valuable fat there we will use and then there's some fat here as well so we'll take that femur out nice and simple either side around the ball joints and you'll see the patella which is the kneecap it's attached there as you can see it sits in there moves on that so just take that out trim it up square off the fat I'm going to take that part of that knuckle out there now you could roll this now and a bit as roasting joints this is the silver side and the thick flank just a little bit of trimming you can imagine that scored and tied gives you two nice sized pork joints or the other option is you take the thick flank off by following that natural seen but I'll tell you what I think I'm going to go for the first option and roll that that will give us two nice pork joints and then we've got our top side we can roll or take it a little further we could cut it into steaks across its face here not too thick gives you another option of using your pork so I think we're going to go for the tying option let me just get rid of this skin all that fat I want and I know say I sound like I'm saying fat a lot but you really must have that ratio when you're making your sausages now she won't get the texture you won't get the juiciness it's all about that importance ratio which can only be achieved by a certain amount of fat you so that gives us a nice leg of pork joint you've got a smaller family cut that in half but I'm going to leave it all so next just want to get a key a few strings round this top side again you know if there's only a few of you you could cut this in half but I'm just gonna put a few strings round nice and simple nothing too fancy just enough to keep it together when we roast it and that is our little top side joint ready for the oven and because I'm a weirdo and I can't help it you know the drill we're gonna square it off because I can't help myself beautiful right while I'm here as you do my shoulder which I absolutely adore shoulder pork Boston but old-school spare rib whatever you want to call it it's just wonderful of course you've got all that beautiful crackling on top and because of the fat content underneath you know it crackles like no other so really quickly then you know a few strings around it bit thicker on that neck end QuickTrim that makes a crack in joint to go with our legs of pork so what we got left then is our belly and our loin now I would love to keep this for roasting but I need some bacon so I'm going to keep that for some lovely streaky obviously I would bone out to keep the ribs for ribs now I could cut this into slices belly slices which I absolutely love I grew up eating those they're just fantastic but I'm just going to nip the end of that bone out take that flare fat off and yes you guessed it you know where this is going off wonderful a bit lean for me normally but we were saying at the slaughterhouse they were saying they're coming through really lean at the moment a hoe so next we are going to be cooking so next we are on to the loin I'm just going to go chops for the rib end and then decide what I'm going to do with the loin ends may leave it as a joint but who doesn't love a pork chop so in between every rib square it up to leave that loin end which we may make some bacon out of grab my chopper chopping it off and then we will begin to go through our pork chops nice and simple through and just snip the end off as you can see I cut them short for a reason leaving as much on the belly for my bacon at the end of the day you know this was a smallish Pig so you've got a cut to the animal really whipping through these bad boys with my vintage chopper which they would have a field day with now bloody health and hygiene Dominus obviously it's not stainless steel it's got a wooden handle not that that matters much but the met that's made of is but there we have those lovely pork chops which I'm going to have for my tea over to one side there you go dear boys so we're left with this loin I'm gonna bone this out I think either of it is blowing steaks or along the port joint if I'm gonna rabbit is a joint I will roll that tenderloin in if not I will take it out and stake it square it I know you don't have to tell me and that is pretty much it so I'm gonna put it all together and we can have a look at what we've achieved you okay then roll call on my half of the pick for the old pick club so starting here I've got my head cut in half that's gonna go into a beautiful brawn I will be using the other half of the edge as well so we have a really decent size brawn I've got the Trotter we'll go into the brawn as well that will help make the gelatin the liquor to set it pig's ears a dish on their own we're gonna cook them off later on here we've got the trim from the shoulder obviously that beautiful rolled shoulder or spare rib busting but whatever you want to call it and then slide any alarm sliding along here you can see our belly pork our kidney our loin chops and then a bit further along the bus if we can move this bad boy we have the rest of our loin which I've boned out not sure if I'm going to roll this or stake it so it's better to leave it as it is beautiful our leg obviously our silver side and our flank rolled in together that can go in half make two joints that beautiful topside joints just to reiterate the reason I broke that down is three separate muscles they all cook at different times those two you can get away with but this one you want to do separate that's why your pork sometimes is tough on the bone another Trotter may do a Trotter dish if not again into the bronze and then that lovely kilo of diced pork for a casserole there was another baguette trim which is over on my counter over there for sausages so we're also going to get a lovely batch of sausages out of this so if you've enjoyed what you've seen here today on the SRP please click subscribe when my lovely face comes up down here also please do check me out on my social media Facebook two pages Scott reading the Scott Murray project on my Twitter at the Scott Murray project Instagram Scott reproject and please if you feeling generous you feeling the love check out my patreon page but until next time my friends pig club part 2 we will be working on that pluck the lungs the liver and the heart turning that along with the cowl into fantastic [ __ ] but until next time just take a look at this it's almost professional take care of my friends

Channel: Scott Rea

Views: 129,621

Keywords: THESCOTTREAPROJECT, #SRP, SCOTT REA, PIG CLUB, PORK, MAKE BLACK PUDDING, MAKING SAUSAGES, ROAST PORK, PIG BUTCHERY, HOW TO BUTCHER A PIG, HOW TO BUTCHER A PIG AT HOME, PROCESSING A PIG, SHOULDER OF PORK, LEG OF PORK, BUTCHERING PORK, HOW TO MAKE BACON, PIGS OFFAL, HOW TO MAKE SAUSAGES, LOIN OF PORK, PORK CHOPS, HOW TO BREAKDOWN A PIG, BUTCHERY, TRADITIONAL BUTCHERY, JACK HARGREAVES PIG BUTCHERY, butchering a pig, how to butcher pig, how to butcher a pig

Id: eU_d_9opKg8

Length: 42min 38sec (2558 seconds)

Published: Sun Jun 16 2019