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Brilliant, many thanks for this very instructive video. Question though: you seem to send a lot of fat and rind to the bin (e.g. at 25:36) which I guess is standard for the trade. Is not all fat good enough for rendering lard? Can’t all skin be used for scratchings ? (I guess there is only so much you can eat or sell…) Thanks!

I'm curious, does the taste change significantly over time? Like does it taste better when you cook it at the beginning of the year or is the taste consistent throughout the year?

Aqui no Brasil o coração de galinha é muito apreciado como aperitivo . th-cam.com/users/shortsAAyTfwPn4AM?si=trS3lwEAhhta9J7G

this dude is goooooood with that knife lol

Mate you look healthy AF. I hate it when people say you shouldn't eat pork, it's literally a superfood. How did you unalive the pigs?

"harvest" ;)

Great video - Thanks for sharing. In reality the savings will be far less, as you have not factored in your time looking after the pigs, cost of holding them on your land, and possible vet's bill. However you can't beat knowing where your food came from.

First a guy building a log house, then this. Is my TH-cam recs healing?

Wtf am I watching? And why tf I want to raise pigs and do my own sausages now?

Random viewing as a vegetarian hahaha Great to see people that know how to care for the animals before eating them and not wasteing anything in the process. You guys must love pork though, that is a HEAP of meat for only one year haha

I have only just found you, but I have followed Becky for over a year, She is amazing. I am enjoying your channel and its great to see British people and British recipies and ingredients.

Im also looking forward to your pro plus canning series. Most youtuber canners are American and do stupid numbers at a time. We just don't have that kind of storage space in the Uk. Thanks

Thank you for sharing this amazing knowledge and skills! It was a real pleasure to watch.

thank you, the professionalism is off the chart!

Brilliant, I’m always envious of your pressure canning! I should have asked for a pressure canner for Xmas! I keep looking at my freezer thinking once the pigs are done and in there won’t be any space for the lambs 😂 x

Evening Tracy, do you leave the skins on the onion because it’s stock or do you always do that? Looks like you will have some fab meals come winter cold nights. Merry Christmas to everyone and all the animals ❤, Ali 🥶🧑‍🎄🎄🇨🇦

Can't wait for the pressure canning episodes ❤

Watching that has made me hungry! How fabulous to have all that additional food on your shelves and in the freezer. Looks delicious 😋

I am so envious of your husband, I am 70 years old and have had two long term partners in my life sadly, neither of whom were in the slightest bit interested in cooking😂😂

10 mins waterbathing rhubarb? I usually do 60 mins. My grandma told me how to do it :)

Hi Tracy that scotch broth looks fantastic. O do love your canning videos and am really looking forward to the new series. Obviously i don't know if you'll be posting anything before Christmas but if not I hope you all have a fabulous time. Thank you both for all the enjoyment you have brought over the past year x

This is such an inspiration. Although I don’t eat meat or have a canner, I have been learning about water bathing and having a go at that for the last couple of years. Hubby bought me an Amish canning/water preserve cook book. Really recommend it. Looking forward to learning more from your channel 😊

Will definitely be canning, but please roll your sleeves up and tie your hair back. As a nurse I was flinching a little, but thank you for the inspiration.

Hi, I’ve just started following you both and love the channel, you are doing something I’ve dreamt of for years and still hope to do at some point. I just wondered why if your carrots are in short supply, why didn’t you put your carrot trimmings in your stock?

Loved it. Makes you appreciate the food. Should be part of school’s curriculum. Only bit I missed was estimated cost of you ‘the butcher’ to prep all that meat?

I have to slow the video down as you speak so fast. I really love your channel and learn so much.

Loved your video really informative and can you tell me again what was the name of the pigs what type of pigs they were the black ones

Yah been hanging out for this 👏👏

Do you reuse the lids or are they new ones every time?

Does he made scrapple and souse?

We have been canning for 5 years and 😢 use a canner designed for the job. We use a 23 quart presto canner which can hold 16 pint ( 500 ml) jars stacked or 7 quart jars

Not a big fan of lamb but need to try some in stew

Excellent as always Tracy. We’ll definitely have a go at making some scotch broth for the coming winter. I’d love to have more meals in a jar in our pantry but haven’t done much yet. Looking forward to your canning series. (Ps absolutely love our Instant Pot Pro Plus for small batch canning - best investment!) xx

Thank you Tracey,thanks to you I started my canning journey and my daughter now requested some for her boyfriend too because he loved the ragu so much 😋

Really like your videos about all aspects of working and living on a smallholding. Watched with interest today about pressure canning with the instapot. I'm concerned that the instapot is not suitable for pressure canning, many sources confirm that instapot (even those with a canning function) are not safe as pressure canners, but may be used for water bath canning. Just worried many folk may try this with the instapot, waste their food, or worse possibly end up pretty ill.

Love to know about the first jars and lids you were using please. Just two of us here, so looking at alter natives to the two piece lid types.

Hi Tracy. Where did you get jars and lids that you used for the scotch broth? 😊

Im still trying get mine (instant pot) black Friday sale wasnt in the budget, maybe new year sales? looking forward to the canning series Tracey

Did you clip both her wings? If you did she will still be able to fly. Trick is to just do one of the wings so she will loose her balance :)

Im currently making 2 crockpot full of chicken broth. So good :) Especially good to use the excessive amount of roosters you have :)

I'm intrested in dry cure and brine for meat seems though it seems to be manly for pork

Love watching you two! Looking forward to the canning series as I want to give it a go - and I agree about the cost of a freezer! Did you say you can in an instant-pot?

I’m getting an instant pot pro plus for Christmas. I have my new clean jars ready to go in the garage. I will definitely be watching all your videos on how to can with it as I have never canned before. Exactly what I need!

Great Video as always Tracey! I wanted to mention to you that I bought a soup machine that you used on a recent video! WOW! What a game changer! There is a "fast food" place here in the States called Panera Bread that has the most fantastic Creamy Tomato soup! I found the copycat recipe for it and that was my first soup in the Soup Machine! Thank you for that video because it changed the course of this Homestead! I'm making some tonight for dinner with a sandwich on the side! I can grow all of the ingredients for that one! I'm so excited to be able to produce the vegetables in the garden for these meals! Now to start planning out the huge garden for next season!! *giggle* Btw, HI CHRIS!! **Waving** from the U.S.A.

Enjoyed the canning video

I was hoping the rest of that lamb mince was surplus to requirements, I was just on my way up with a dish 😂

The “ back straps” look amazing

You forgot the labour cost, the amount of time you spent buying, raising and then butchering the pigs. Amazing video though, I learned a lot.

Your a artist, seriously well presented and beautifully done. Merry x mas❤

Amazing butchery there mate I was fascinated at hoe easy you made it look. How much would be the going rate for a full sheep like that Butchered?