Wow... this brings back memories of going to my great grandparents house as a kid and the entire family would come over and do what we called a boucherie. These are the best memories I possess. Basically the process was everyone would show up extremely early in the morning and would butcher a pig right as the sun was coming up. All the family members made their specialty dishes and everything on that pig was cooked and consumed on that day. They made everything, alot of the things made in this episode, hog head cheese, cracklins, sausage, and blood sausage to name a few. If you can name a dish from a pig it was probably cooked at least once over the yearly tradition. As my great grandparents got older and no longer raised pigs they tried to continue the tradition by buying a live pig. But like so many other cultural traditions they were unfortunately eventually scrapped. These get togethers were part of my first "recallable memories" ,for lack of a better term. I'm sure this is still a tradition for some families here in cajun country, but it seems like either people just don't talk about it much, or don't do it often. And now I'm thoroughly depressed remembering all the good times I had as a kid with relatives who are no longer with us. Rip Maw maw and paw paw Debaillon, maw maw and paw paw Cortez and everyone else who created those unforgettable memories that will last a lifetime.
All of my grandparents kids would buy a hog and we would basically do the same thing. Everyone would come over and kill and process them up and fill our freezers. I loved those times
Highly skilled! Not only in harvesting the game but also in preperation! You are an impressive example of what most guys who boast about being a Hunter should strive to become!
Well put. From start to finish he is exactly what I strive to be and every outdoorsman for that matter. Tired of the ego driven hunter that just wants to brag and drop meat off at butcher for a overpriced result you know nothing about.
Headcheese mhhhh………… we call it SCHWEINSKOPFSÜLZE in Germany You should have Headcheese over some Bratkartoffeln ( Panfried potatoes ) then the gelatine starts to melt due to the hot potatoes ;)
This show has single handedly made me want to hunt again- I have a real serious problem with trophy hunting, or killing for the sake of killing. This show reminds me of why I got into hunting in the first place, although I am not eating squirrel no matter what - Thank you Steven...
Squirrel is better than fried chicken! I backpack into Daniel Boone National Forest a few times a year just for squirrel hunting and getting out into the woods. I take a small cooler just so I can marinate them in a little buttermilk and fry them up in peanut oil over a solo stove the next day. My squirrel hunts usually last 3 days and if I'm lucky I wake up in my hammock to the sounds of elk bugling.
I don’t even like fishing anymore if I’m not bringing home the catch. I saw a big Pig culling operation in Texas one time and it damn near made me sick seeing thousands of pounds of pork just thrown into a huge pit and burned instead of all donated to shelters and such. I get that not all feral pig is good eating, but if you’re hungry I bet a roasted feral pig shoulder tastes like a royal dish
, government regulations are to blame for the donation aspect of your comment. As for culling, those feral pigs are an invasive species, the urasian boar. Highly aggressive and causing billions of dollars in damage to agriculture in the United States. Your feelings don't trump the fact that those cute little piggies are destructive, invasive, attack and kill humans and pets/livestock and cause massive financial problems for farmers.
I find myself commenting on more and more of these videos I’m always blown away by the production quality but more than anything I’m impressed by the consistent quality of character of the guests you have on the show. They always seem like such cool people to hunt/cook with.
In our state you can donate the skin and the state has gloves made out of it. The gloves are given to homeless people or sold to raise money for homeless shelters. In parks, they'll also let hunters come in and hunt to donate kills and the meat goes to soup kitchens. It's a super way to use more of the animal, control numbers, and help out the less fortunate. I haven't done the bow hunting full donation thing but I always donate my skins.
I am very impressed with Matt Weingard's level of cooking skills. His wild game cooking skills are professional level, one to two levels above what I've seen so far. We usually see this level of skills in Europe where the a long history with wild hogs. Matt has strong potentials to expand this skill set. I would suggest that he opens up a cooking school to teach cooking wild hogs like a pro in America.
That was one of the more interesting cooks I’ve seen in a while. I always do deer meat and butcher two hogs every year, we cut the hogs feet and heads off and bring them to the old timers up the road to make pickled feet and head cheese. I’ll have to try it now.
Souse!...A Southern delicacy eaten as a slice on a soda Cracker with a dash of Tabasco or Crystal Hot Sauce...washed down with a cold beer. Otherwise known as Pork Terrine in a French Restaurant, it is excellent!
My favorite channel. You've made me love hunting even more than I already did. I shot a 230 lb sow a week ago. Wish I had waited until you uploaded this, haha. Such a good feeling knowing I have enough red meat in my freezer to last me til next deer season.
My grandfather and I used to snack on souse when I was little. Spouse, block cheddar cheese, and cracker with a Sun Drop. Best meal ever, especially eaten at a roadside country store with a screen door entrance. I am realizing that was head cheese. Great memories.
Hi Great video. In England we call head cheese brawn and my mother used to make the very best with a half pig's head and trotters cooked in a pot then pick the meat off the bones and let it set in bowls. Fantastic with hot English mustard and fresh crusty bread.
Steve, one of your absolutely BEST videos ever! I'm so impressed with the way you totally handled this entire animal! Wild boar is my favorite game animal and I've made countless batches of sausage! Can't say I've ever used the small intestines, but hey there's always next time I shot a hog! I'm recommending a really nice crisp Rose for the ham! I'm going to have to try all three of these recipes very soon!
Excellent video and final products...Looked like a great day or days with the chef...I need to call my chef friends and organize a group meal......Very wonderful...Thanks for the inspiration...Cheers Jeff
I love seeing you hunt but as an aspiring chief myself as well I love to see the cooking specials with guest chiefs on and I aslo like the idea of you doing a different animal playing to the strong suits each one and utilizing the whole animal.
0 seconds ago Howdy, Brother! Wife and I appreciate all the time and effort you put in for local folks and communities in general. If you're ever hunting in or around Burleson, TX, y'all are more than welcomed to stay at my place. We're "empty nesters" and have three "suites" anytime and plenty of parking for trucks and trailers. Stay as long as you like. God Bless and Drive-On, Cowboy! 🤠
The absolute best outdoor videos available. Steven does a great job of showing why true hunters hunt and teaches us how to utilize our kills. Well done!
Into the kitchen, dirtclod goes! What will come out nobody knows. Javelina head cheese? Mtn Lion sausage? Great episode, sending it to the whole family!
@@austineddy9918 fun fact, Alaskans like me call them swamp cows... Similar behavior and they love lowland swamp/tundra. Up here if you see a moose, I can guarantee you there is a swamp within 10 miles.
That was just absolutely fabulous watching all the cuts of meat and how you cooked them and to see it all on the table I wish we had wild hogs in Scotland but no joy you have to go over to Europe so that ain’t happening we have plenty of big Red deer and other kinds of deer to enjoy but I throughly enjoyed this big thumbs from us over in Scotland ✊👍🏴🇺🇸👌
When we make sausage in Romania, we mix up all the ingredients until it’s so thoroughly mixed that it resembles like a cake batter almost, if that makes any sense. Then, as we’re filling up the casing, we fill it slowly so as to not break the casing, while at the same time popping the air pockets as we go, not after it’s done, then, each casing holds about 24-48” inches, so you break it down in into 12-14” pairs, then you hang them up somewhere so that they can get plenty of air and dry for at least 24hours, and then the next day you smoke them and they’re good to go.
I used to be that person who always felt bad for the poor deer or poor elk or even cougar. Thanks to you, Remi Warren, and Cam Hanes I have a much better understanding of hunting and importance of it and how it ties to conservation. I love your show. Thank you!
You would not be able to enjoy wildlife and many rivers, streams and state lands without hunters. Our license fees are the primary source of revenue that protects, restocks and ensure balance amongst wildlife. Funny thing is, anti hunters contribute NOTHING to wildlife except words and feelings.
I tried it while I was in the Philippines but I don't like spicy food and they had put all kinds of peppers in it. And crispy pata is nothing but fat and skin and is too heavy on my stomach.
I've never seen this episode, I used to skip over the cooking specials stuff. I really want to see the episode where the hunting of the hog happened, for sure, but I LOVED this episode.
It's been years since I've had head cheese. I loved it. I no longer see it in the stores. My Meme (Grandmother) told me how they use to to make it back in the day on the farm in Manitoba Canada with the pigs.
Aromatics is right. I made venison bone broth from the MeatEater Cookbook for the first time this year. I use it to make rice, in soups, & everything else I can think of. It's mind blowingly delicious.
Only writing this since I've seen it done in lou of intestines I've seen them rinsed divided up and fill with blood (from pig) baked over fire they were not bad with rice ate other parts as well
Best show yet. Real life hunting. Reminds me of my first hunt when i was 18 in Northern Ontario, Canada. My family has a hunt cabin and first week of november all the hunters in my family go up to the hunt cabin for a week of hunting with trained beagle dogs. we hire a cook called the hut slut so when we come back at happy hour dinner is done and drinks are made. best time of my life getting to go with the guys and learning everything I can from them all. I swear you should come to Canada Steve and shoot some scenes ppl will love.
FYI..... Don't watch Steve cook after smoking a joint...... I've been to the fridge 6 times in 10 minutes......
LMAO
Dude... Right ???
@@Thisismycomment. You really should.
@Mike Acosta yeah....he's way to proud of being sober...must be a pot virgin.
@@Thisismycomment.yeah you really should it’s great
It's not very often that a cooking/bbq show can hold my interest anymore..... This one did, start to finish, very awesome!
Not a cooking show really more about the hunting and cooking of wild game.
Rinella is amazing
It is mostly hunting and recipes for them
I agree. Very awesome!!!!!!
That dude has an obsession with gelatin
for good reason, gelatin has many health benefits and is great for cooking
He looks like he has an unhealthy obsession with something else though ,looks straight out of Lord of the rings 😂
@@Ozzyboy99 The Red Wizard
He was acting hella sketch at 8:15
He looks like Dr Venture
Some of the very best content of youtube the fact that this is free is amazing.
Dang playa, everyboby know the best things in life are free.🐽🐷🐷
Nothing on the internet is free. You pay with your privacy.
But it's still free as in you don't pay cash money for the service
Wow... this brings back memories of going to my great grandparents house as a kid and the entire family would come over and do what we called a boucherie. These are the best memories I possess.
Basically the process was everyone would show up extremely early in the morning and would butcher a pig right as the sun was coming up. All the family members made their specialty dishes and everything on that pig was cooked and consumed on that day. They made everything, alot of the things made in this episode, hog head cheese, cracklins, sausage, and blood sausage to name a few. If you can name a dish from a pig it was probably cooked at least once over the yearly tradition.
As my great grandparents got older and no longer raised pigs they tried to continue the tradition by buying a live pig. But like so many other cultural traditions they were unfortunately eventually scrapped. These get togethers were part of my first "recallable memories" ,for lack of a better term. I'm sure this is still a tradition for some families here in cajun country, but it seems like either people just don't talk about it much, or don't do it often.
And now I'm thoroughly depressed remembering all the good times I had as a kid with relatives who are no longer with us. Rip Maw maw and paw paw Debaillon, maw maw and paw paw Cortez and everyone else who created those unforgettable memories that will last a lifetime.
Thanks for sharing that story. Very interesting.
thanks, that is awesome. a harder yet simpler time
We all have to keep those old cultural and family traditions alive for our children and grandchildren so they can have great memories like yours.
lmfao whats a Maw maw
All of my grandparents kids would buy a hog and we would basically do the same thing. Everyone would come over and kill and process them up and fill our freezers. I loved those times
I love this show. Nose to tail eating. Part hunting, part cooking. A great combination!
Highly skilled! Not only in harvesting the game but also in preperation! You are an impressive example of what most guys who boast about being a Hunter should strive to become!
Well put. From start to finish he is exactly what I strive to be and every outdoorsman for that matter. Tired of the ego driven hunter that just wants to brag and drop meat off at butcher for a overpriced result you know nothing about.
Headcheese mhhhh………… we call it SCHWEINSKOPFSÜLZE in Germany
You should have Headcheese over some Bratkartoffeln ( Panfried potatoes ) then the gelatine starts to melt due to the hot potatoes ;)
Man German words even look like they sound angry
My nan's old Irish recipe for it was delicious and she called it 'Braun'
This show has single handedly made me want to hunt again- I have a real serious problem with trophy hunting, or killing for the sake of killing. This show reminds me of why I got into hunting in the first place, although I am not eating squirrel no matter what - Thank you Steven...
Squirrel is better than fried chicken! I backpack into Daniel Boone National Forest a few times a year just for squirrel hunting and getting out into the woods. I take a small cooler just so I can marinate them in a little buttermilk and fry them up in peanut oil over a solo stove the next day. My squirrel hunts usually last 3 days and if I'm lucky I wake up in my hammock to the sounds of elk bugling.
I don’t even like fishing anymore if I’m not bringing home the catch. I saw a big Pig culling operation in Texas one time and it damn near made me sick seeing thousands of pounds of pork just thrown into a huge pit and burned instead of all donated to shelters and such. I get that not all feral pig is good eating, but if you’re hungry I bet a roasted feral pig shoulder tastes like a royal dish
, government
regulations are to blame for the donation aspect of your comment. As for culling, those feral pigs are an invasive species, the urasian boar. Highly aggressive and causing billions of dollars in damage to agriculture in the United States. Your feelings don't trump the fact that those cute little piggies are destructive, invasive, attack and kill humans and pets/livestock and cause massive financial problems for farmers.
What's your issue with squirrel? I bet you enjoy hormone injected meat from Walmart 😅
Cool to see Steven working with Louis CK.
The ginger dude was cool too, wonder how Louis ended up tasting? 🤔
@@tyler5972 found the lib
@FPS Autism louis looks like a homeless louis. Its not a hard look to pull off.
His eyebrows are amazing
Haha I thought the same thing
As someone who has hunted,cleaned,cooked a pile of hogs in Texas. I truly appreciate the use on this hog. Fantastic job guys
This is the most impressive cooking special I've seen. Amazing. Ill use the recipes and pass the video on to other people. Top notch
I find myself commenting on more and more of these videos I’m always blown away by the production quality but more than anything I’m impressed by the consistent quality of character of the guests you have on the show. They always seem like such cool people to hunt/cook with.
Man, I feel like I'm wasting so much of the deer I kill after watching steve hunt. Just because I don't use the intestines and skin 😂😂
Couldn’t you take the skin to a tanner and get a rug/some leather stuff?
@@benhur6211 i always donate my hide to my taxidermist for people that poorly cape a wall hanger, next job few bucks off.
In our state you can donate the skin and the state has gloves made out of it. The gloves are given to homeless people or sold to raise money for homeless shelters. In parks, they'll also let hunters come in and hunt to donate kills and the meat goes to soup kitchens. It's a super way to use more of the animal, control numbers, and help out the less fortunate. I haven't done the bow hunting full donation thing but I always donate my skins.
@@lexwaldez which state?
Your cooking shows are always some of my favorite. While the kill is an awesome experience what you do with the game after can be just as fun
I am very impressed with Matt Weingard's level of cooking skills. His wild game cooking skills are professional level, one to two levels above what I've seen so far. We usually see this level of skills in Europe where the a long history with wild hogs. Matt has strong potentials to expand this skill set. I would suggest that he opens up a cooking school to teach cooking wild hogs like a pro in America.
That was one of the more interesting cooks I’ve seen in a while. I always do deer meat and butcher two hogs every year, we cut the hogs feet and heads off and bring them to the old timers up the road to make pickled feet and head cheese. I’ll have to try it now.
Souse!...A Southern delicacy eaten as a slice on a soda Cracker with a dash of Tabasco or Crystal
Hot Sauce...washed down with a cold beer.
Otherwise known as Pork Terrine in a French Restaurant, it is excellent!
I strive to be like Steve in the way that he can connect with people from every walk of life.
Yeah, judging from this he's absolutely great with sex offenders. Grow up.
My favorite channel. You've made me love hunting even more than I already did. I shot a 230 lb sow a week ago. Wish I had waited until you uploaded this, haha. Such a good feeling knowing I have enough red meat in my freezer to last me til next deer season.
My grandfather and I used to snack on souse when I was little. Spouse, block cheddar cheese, and cracker with a Sun Drop. Best meal ever, especially eaten at a roadside country store with a screen door entrance.
I am realizing that was head cheese. Great memories.
Inbred hillbilly.
One of the best episodes ever. What a fun thing to watch and learn from.
I imagine that you've received far more gratification from the dark web, you highly suspicious, utter beast.
Hi Great video. In England we call head cheese brawn and my mother used to make the very best with a half pig's head and trotters cooked in a pot then pick the meat off the bones and let it set in bowls. Fantastic with hot English mustard and fresh crusty bread.
We used to have it on the farm, I was eating this and tongue and liver,kidney heart since i was a nipper.....miss the farm life.
Steve, one of your absolutely BEST videos ever! I'm so impressed with the way you totally handled this entire animal! Wild boar is my favorite game animal and I've made countless batches of sausage! Can't say I've ever used the small intestines, but hey there's always next time I shot a hog! I'm recommending a really nice crisp Rose for the ham! I'm going to have to try all three of these recipes very soon!
It gets no better then meat eater on CZcams!
Great show the food looked great and you have implanted new ideas for me thank you for all the episodes you put together thanks
#RinellaForPresident #MeatEaterNation absolutely love that you guys are posting all the episodes !!
Honestly this may have been one of the best cooking videos I've seen and I watch a lot of cooking videos... mint!👍
As a huge fan of head cheese. This was very interesting. I've always loved meat eater, this episode was just different. Great job
Excellent video and final products...Looked like a great day or days with the chef...I need to call my chef friends and organize a group meal......Very wonderful...Thanks for the inspiration...Cheers Jeff
I'm obsessed with this show and I absolutely have no idea why! Yet I love it so much!
Awesome show! This is without a doubt the greatest hunting show ever made!
I love seeing you hunt but as an aspiring chief myself as well I love to see the cooking specials with guest chiefs on and I aslo like the idea of you doing a different animal playing to the strong suits each one and utilizing the whole animal.
chief or chef😂
Your friends are blessed to have taken a part in that meal.
They're all obviously in the ring. Have you never heard of Bohemian Grove?
Answer the question.
0 seconds ago
Howdy, Brother! Wife and I appreciate all the time and effort you put in for local folks and communities in general. If you're ever hunting in or around Burleson, TX, y'all are more than welcomed to stay at my place. We're "empty nesters" and have three "suites" anytime and plenty of parking for trucks and trailers. Stay as long as you like. God Bless and Drive-On, Cowboy! 🤠
Absolutely incredible cook 🎉
Head cheese completely described.
Ham in net & smoked
Sausage in stomach lining
Looks delicious ❤
The absolute best outdoor videos available. Steven does a great job of showing why true hunters hunt and teaches us how to utilize our kills. Well done!
He's very cosy with the Clinton's. I bet you didn't know that?
I love you man love your cooking skills 💥🔥
Into the kitchen, dirtclod goes! What will come out nobody knows.
Javelina head cheese? Mtn Lion sausage?
Great episode, sending it to the whole family!
I’m already watching this video for the second time using it to plan how I’m going to cook my next boar 🐗👌
Just finished what I thought was a good meal until I watched this.
Jellyfish Gone Wrong - great punk band name.
My sophomoric humor had me laughing every time you said "Head Cheese".
Peedo
Next moose season he should come up to New brunswick where i live i saw 7 in my back field the other day
Dumping a moose in the back corner of a field doesn’t make interesting tv... Unless he did another episode like this 😮
Fair enough to get a real challenge they would have to go way up in the mountains of Alaska makes better TV i guess
@@austineddy9918 fun fact, Alaskans like me call them swamp cows... Similar behavior and they love lowland swamp/tundra. Up here if you see a moose, I can guarantee you there is a swamp within 10 miles.
That was just absolutely fabulous watching all the cuts of meat and how you cooked them and to see it all on the table I wish we had wild hogs in Scotland but no joy you have to go over to Europe so that ain’t happening we have plenty of big Red deer and other kinds of deer to enjoy but I throughly enjoyed this big thumbs from us over in Scotland ✊👍🏴🇺🇸👌
When we make sausage in Romania, we mix up all the ingredients until it’s so thoroughly mixed that it resembles like a cake batter almost, if that makes any sense. Then, as we’re filling up the casing, we fill it slowly so as to not break the casing, while at the same time popping the air pockets as we go, not after it’s done, then, each casing holds about 24-48” inches, so you break it down in into 12-14” pairs, then you hang them up somewhere so that they can get plenty of air and dry for at least 24hours, and then the next day you smoke them and they’re good to go.
This is one of my favorite episodes and it's fueling my desire to one day go on a hog hunt.
More videos like this! Amazing! Learned a ton. Very cool.
Always love to watch your vids❤️
I'm a really big hunting and I'm 13 and I love all the good tips and tricks
I would eat every single thing they made! Man it looked so freakin good!!!
Ide give my left arm for a cooking/fishing/hunting excursion with you. Your true to the land,animals, and harvest. Amazing videos as always wow
Headcheese is AWESOME !!!!
Thanks for sharing , it's a process that way worth it !
*brawn
My German grandmother use to make head cheese. Nothing was wasted.
Great job! Opening peoples eyes to the other parts of the hog.
Wow! This film is professionally done.!
That was amazing! Thank you Steve!!
Omg absolutely love it. Fantastic information
Love everything about this but my mind can’t help but start thinking about all those dishes at the end
melhor canal de caça muito bom! parabéns Steve continue assim !
From rooter to tooter!!! Love it
I used to be that person who always felt bad for the poor deer or poor elk or even cougar. Thanks to you, Remi Warren, and Cam Hanes I have a much better understanding of hunting and importance of it and how it ties to conservation. I love your show. Thank you!
You would not be able to enjoy wildlife and many rivers, streams and state lands without hunters. Our license fees are the primary source of revenue that protects, restocks and ensure balance amongst wildlife. Funny thing is, anti hunters contribute NOTHING to wildlife except words and feelings.
Thanks again for sharing!
That dude looks like a legit food scientist, lol. Love him.
He looks like what he is, a nonce.
I really enjoyed watching your video. I keep having these thoughts of going solo into the woods and do all the survival tests out there one day...
Best cooking episode yet. Great video
Nice to see Paul Rudd's failed clone give his opinion on head cheese at the end.
Like it!!! all the way from the rooter to the tooter, full usage.
Absolutely love your show man
I think, this was, one of my favorite episodes!!
Head cheese in Britain is known as Brawn and is lovely,when I was a chef on a passenger ship,thursday was brawn day when we made one
There is a Filipino dish that uses the pigs jowls called sissig? I can’t spell it, it’s deep fried and chopped up and utterly delicious
My friend from the Philippines has made that for me. It was unbelievably good! Some of that one some crunchy bread. Dammmnnn!
I tried it while I was in the Philippines but I don't like spicy food and they had put all kinds of peppers in it. And crispy pata is nothing but fat and skin and is too heavy on my stomach.
Steve cannot be thanked enough for what he has done for tha american hunter and for conservation!!!
Thanks meat eater love the content 👌
Love how at the :18 mark they are drinking PBR. Great down to earth folks!
"Respect the life of the animal." I like that concept.
Looks very delicious steve really like your fishing show in Alaska stay safe🤗🤗🤗
What perfect dinner viewing thanks a million @meateater
Great video! Thanks again!
I've never seen this episode, I used to skip over the cooking specials stuff. I really want to see the episode where the hunting of the hog happened, for sure, but I LOVED this episode.
It's been years since I've had head cheese. I loved it. I no longer see it in the stores. My Meme (Grandmother) told me how they use to to make it back in the day on the farm in Manitoba Canada with the pigs.
This is making me so hungry. My mouth is watering.
Dude! You need to invite me to this feast. FN yum! Great talent chef. Steve why are you so smart?
That head cheese look like a vietnamese dish called 'gio thu' meaning head sausage
Made in a similar way?
@@tylerspeiv2575 yep
Aromatics is right. I made venison bone broth from the MeatEater Cookbook for the first time this year. I use it to make rice, in soups, & everything else I can think of. It's mind blowingly delicious.
Only writing this since I've seen it done in lou of intestines I've seen them rinsed divided up and fill with blood (from pig) baked over fire they were not bad with rice ate other parts as well
Trop bon ça ! Miam Miam! Merci je savais pas comment faire...Je testerai à ma prochaine saison.
start to finish, very awesome!
as a born,bred,and raised suburb boy I am enjoying these videos alot
Outstanding sir love ur attitude and the cooks humor
Best show yet. Real life hunting. Reminds me of my first hunt when i was 18 in Northern Ontario, Canada.
My family has a hunt cabin and first week of november all the hunters in my family go up to the hunt cabin for a week of hunting with trained beagle dogs. we hire a cook called the hut slut so when we come back at happy hour dinner is done and drinks are made. best time of my life getting to go with the guys and learning everything I can from them all. I swear you should come to Canada Steve and shoot some scenes ppl will love.
We definitely have some awesome hunting in Ontario.
Like my ol man said.... "from the rooter to the tooter!!"
Dude, that is the best quote ever
"Everything but the squeal."
From the brainus to the anus...not as catchy?
The color of that ham is just beautiful.
in the UK, head cheese is called brawn. You don't see it too often these days. see it in Czech Republic all the time.
What a joyous occasion even for the guest of honor "The Pig" Great Show thanks.
Props on the great content!!!
Awesome video thanks for the content
Assomigliano alle nostre ricette italiane! Sicuramente molto buone, complimenti
Whole Hog Sausage is what I love.
I LOVE MEAT!!!...I just got done eating some stuffed Pork Loin so I'm not even hungry but this video is making my mouth water