I have never seen a hog butchered this way either. It was a very interesting approach to begin from the back and work in. It didnt look like they cut the carcass up in to typical U.S. or Euro cuts. I would be interested to know why they cut the back open first, instead of opening the stomach & sternum. Thanks for the video, I like seeing how others process their meat.
Very interesting way of cutting up a pig. I gave it a thumbs up for its uniqueness. But whilst watching, i was so worried for the two helper's fingers when they were helping to hold the meat and the person was chopping out the spinal bone.
+beautifuldurian Thank you for your concern, fortunately there was no accidents in the past 102 years in my family. You have to trust your dad during chopping.
+Zsolt Gyula Keresztes its really good that you guys are butchering your own pig because these days people are putting steroids in the meat, so you guys have healthy meat while the meat in the stores are filled with steroids
Nice way to butcher a pig.. However, you take too long to finish.. Despite this though, you have provided me an alternative way of cutting a pig so thank you! :)
Surprisingly with my squeamish self I was able to watch this video. I've never seen a pig butchered this way. The subtle music made watching a lot easier. I too was worried about those fingers. 😂
good video. we cut that up differently cuz we want porc shops with back and rib bone on and ham with the whole leg on to salt and then hang up to dry. we hang the death pig up, open up the belly and first get rid of intestines. we keep the liver, kidneys and the heart and the lungs to make paté with. we make porc terrine from the ears, the feet, the tail, the head and soft bone. we also want lard with skin on to bake and have tenderloin.from the excess fat meat we make fat to smear on the sandwiches and from the red meat we make saucises and (blood)tripes. clean cutter I must say.
+Les Johnson Thank You, you made my day. But your compliments goes to my father, he is the butcher. I am a scientist and i try to make conservation on his knowledge. I made this video to learn and preserve this hundred year old technique. This is the winter-, cold season style of butchering, there is a another style for warm weather, when it is more difficult to preserve the meat in traditional conditions. That is my next project to document. .
must take lots of practice to not puncture the insides during the axe work/hacking... we use a big ass curved machete style knife, specially for pigs... interesting video.. thumbs up..
Pljeskavica is best when made of both beef and pork meat, roughly 50-50% or less pork and more beef meat. Salt, pepper, onion and garlic is then added to the meat. Onion and garlic should be cut very tiny. There is a variation called "leskovačka pljeskavica" or "gurmanska pljeskavica" called after a city of Leskovac, where they add ground chilli or "tucana paprika", something like Eros Pista, but like powder, if you know what i mean :) The taste is then a bit hot, but not too much, because everybody like a bit hot.... I saw pizza with paprika on top in Szeged, you also like paprika on everything :P
I would rather hang the pig (no back pain after bending myself, less hygiene hazard, better bleeding). But you did good job, eveyrything was clean, no amputated fingers..:)
Yes, you are right, but in the old days there was no possibility to hang, it requires some infrastructure, and this is a reproduction of a +hundred year old butchering method.
as a hunter and outdoorsman, i truly appreciate the respect you give to one of gods creatures thank you for the informative video, mother nature appreciates the respect god bless yall
+anthony patterson I do not know if it is right or wrong to butcher a hog in this way, but i know that this is a more than one hundred year tradition in my family, and is a very common way of butchering in Transsylvania.
The title is not for describe the whole video details. If you take the effort to read the description you can see that this is the traditional Transylvanian style to butcher a pig. There is no standard to butcher a pig, every video is just one way to do it. Our opinion is that torching the pig gives a nice smoked flavor to the skin.
Hello, the spine were entirely saved. It was kept in brine for several days, fallowed by smoking the spine. It was let dry and now it is used to make soups and other meals.
I have never seen årig cut up so uprofessionel like that they are hacking it apart , an non thourgth about hygiejne, it is cracy, i have 49 years exspirience in butchering of pigs cattle and sheep
Świnię się rozbiera łatwiej jak leży na grzbiecie i wtedy łatwo się patroszy a później wystarczy odciąć łeb i przerąbać kręgosłupa wzdłuż siekierą i mamy dwie równe półtusze, które łatwiej już obrabia się na stole :)
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
i cant believe it just lays there and lets you do all that to it, must be really well trained pig!
XD
Hahaha.
I have butchered a lot of hog in my day but never seen it done this way interesting thanks
+marlin kojak Show us your style of butchering.
I have never seen a hog butchered this way either. It was a very interesting approach to begin from the back and work in. It didnt look like they cut the carcass up in to typical U.S. or Euro cuts.
I would be interested to know why they cut the back open first, instead of opening the stomach & sternum.
Thanks for the video, I like seeing how others process their meat.
I think my comment was deleted. Maybe it was too graphic for the person who said THIS was cruel. This is beautiful and respectful.
Try to rephrase your previous comment.
nice choosing of a background music
Worlds most soothing removal of of organs
Very interesting way of cutting up a pig. I gave it a thumbs up for its uniqueness.
But whilst watching, i was so worried for the two helper's fingers when they were helping to hold the meat and the person was chopping out the spinal bone.
+beautifuldurian Thank you for your concern, fortunately there was no accidents in the past 102 years in my family. You have to trust your dad during chopping.
+Zsolt Gyula Keresztes its really good that you guys are butchering your own pig because these days people are putting steroids in the meat, so you guys have healthy meat while the meat in the stores are filled with steroids
beautifuldurian full padatse
Thanks for showing your family tradition of how to butcher a pig . What a great demonstration , more than one way to skin a cat !!!!
It's easy Mike. If it was hard a black cat couldn't scratch it!
best music for flaming a dead pig
10/10
is that a good thing or a bad thing
Will it also be the best music when you burn in hell instead ?
Nice way to butcher a pig.. However, you take too long to finish.. Despite this though, you have provided me an alternative way of cutting a pig so thank you! :)
Rest in Peaces Mr. Piggy.
Surprisingly with my squeamish self I was able to watch this video. I've never seen a pig butchered this way. The subtle music made watching a lot easier. I too was worried about those fingers. 😂
good video. we cut that up differently cuz we want porc shops with back and rib bone on and ham with the whole leg on to salt and then hang up to dry. we hang the death pig up, open up the belly and first get rid of intestines. we keep the liver, kidneys and the heart and the lungs to make paté with. we make porc terrine from the ears, the feet, the tail, the head and soft bone. we also want lard with skin on to bake and have tenderloin.from the excess fat meat we make fat to smear on the sandwiches and from the red meat we make saucises and (blood)tripes. clean cutter I must say.
different places, different style. expanding TQ's.
Oh yeah, that was the biggest cutting board I've ever seen!
never saw a pig cut up that way. your better than me.
guts to put his hand there with the axe swinging.
Zsolt, you are one of those dying breed of traditional butchers, very much like Scott Rea in the UK, GL to you...Les.
+Les Johnson Thank You, you made my day. But your compliments goes to my father, he is the butcher. I am a scientist and i try to make conservation on his knowledge. I made this video to learn and preserve this hundred year old technique. This is the winter-, cold season style of butchering, there is a another style for warm weather, when it is more difficult to preserve the meat in traditional conditions. That is my next project to document.
.
Awesome job. You hardly ever see people using every part of the pig. You really respected that animal. Very cool way of doing it too.
Ryan Lindblom, thank you!
Great knife work Zsolt and what a great way to butcher a pig especially for the charcuterie and love the carry handle cuts for the helpers
Thank You!
This animal was well bled.
Amazing work.
very interesting.... I like how the whole family kind of joins in and each has a job to do... very interesting.....
Thank You!
Nothing brings together like hacking apart an animal with an axe
+Marty Mcfly True Story!
+Marty Mcfly dam straight
must take lots of practice to not puncture the insides during the axe work/hacking... we use a big ass curved machete style knife, specially for pigs... interesting video.. thumbs up..
Awesome video from start to finish. You started from the back. Most people started cutting it from the stomach. Thank you for sharing.
wow, dad's obviously done it quite a few times before, very interesting, thanks for sharing!
That pig was saying before butchered, stop resisting, stop resisting.
poor Kermit the Frog he's suffering, Miss Piggy just got cut all up.. end of story.
I've never seen it done that way on a hog, just on small birds. Very interesting!
I'm assuming you guys have done a spatchcock pig before 😹
It's a weird way for me to see a different way to butcher a pig like that but cool work
Wow !! This was excellent ! No slopping or bloody mess :D Cuts were beautiful too :D
Here in Serbia we are doing it different, but this is also nice technique.
Thank You!
Tell me how the pljeskavica is made.
Pljeskavica is best when made of both beef and pork meat, roughly 50-50% or less pork and more beef meat. Salt, pepper, onion and garlic is then added to the meat. Onion and garlic should be cut very tiny. There is a variation called "leskovačka pljeskavica" or "gurmanska pljeskavica" called after a city of Leskovac, where they add ground chilli or "tucana paprika", something like Eros Pista, but like powder, if you know what i mean :) The taste is then a bit hot, but not too much, because everybody like a bit hot.... I saw pizza with paprika on top in Szeged, you also like paprika on everything :P
Thank you for the recipe.
I would rather hang the pig (no back pain after bending myself, less hygiene hazard, better bleeding). But you did good job, eveyrything was clean, no amputated fingers..:)
Yes, you are right, but in the old days there was no possibility to hang, it requires some infrastructure, and this is a reproduction of a +hundred year old butchering method.
Intestines must be removed first ,bacterier can after 30 min do bakteriel damage to the meat, never seen eny ting like that
as a hunter and outdoorsman, i truly appreciate the respect you give to one of gods creatures
thank you for the informative video, mother nature appreciates the respect
god bless yall
Awww its like a Unicef commercial look at all the helping hands this is awesome
เอาขวานสับ เสียวกลัวจะพลาดสับเอานิ้วจริงๆ
that's the wrong way to butcher a hog
+anthony patterson I do not know if it is right or wrong to butcher a hog in this way, but i know that this is a more than one hundred year tradition in my family, and is a very common way of butchering in Transsylvania.
+Zsolt Gyula Keresztes to each it's own
+anthony patterson exactly, so why the stupid comment!
the first person was a good idea
+William V. Thank You.
lol , on the same loop too I hope.
LOL.... I was going to say how relaxing it is, and calming....lol but what your talking about is REALLY relaxing....
Daesh would be very interested in your knife.
yukkkk!!
Man those knives are sharp, what kind were they does anyone know.
nice I like
Totally different from what I was taught many years ago. Not better or worse; just different. Looked like a good quality, workmanlike job.
Thank You.
Just when you think you have seen it all
Why the butcher don't do it that way??
great video , thx for share ^^
Looks like filleting a fish
Title should say, your way not how to. Torching the pigs hair in my book ruins the pig skin flavor.
The title is not for describe the whole video details. If you take the effort to read the description you can see that this is the traditional Transylvanian style to butcher a pig. There is no standard to butcher a pig, every video is just one way to do it. Our opinion is that torching the pig gives a nice smoked flavor to the skin.
!!!!!!!!
Fuck this scary shit.
This is not scary, you are diffident. This is putting food on the table by yourself, man stuff.
Zsolt Gyula Keresztes I prefer growing plants in the garden. That´s putting food on the table by yourself in a much better way.
+Fabian Reschke I'm sure they have the greens also, they're just more rounded than you!
really it looks lik ahuge rat
It's like filleting a salmon. With an axe.
love to see a master at work.
let me get some bacon u guys i really loooove bacon 😂😂😂😏😏😏
mee too I love to eat it while watching football
download detils?
I give thumbs up
saw zaw instide axe
any salvageable meat on the spine? This was really cool to watch :)
Hello, the spine were entirely saved. It was kept in brine for several days, fallowed by smoking the spine. It was let dry and now it is used to make soups and other meals.
Stupid way.
a moment of silence for this poor pig 😢😢
Why? It's just a pig.
Watching that axe so close to those fingers made me cringe!
You have to trust your dad during chopping.
Dat blood splitting from the eye sockets....
That is more like water with a little bit of blood.
looks yummy
Butchered isn’t what I’d call it, more like making a complete mess!
This is the worst treatment I've ever seen a pig
Hi, why are you considering this a bad treatment?
Many quality skin cleansing.cutting the meat also
How did I get here....
ForestFox_ does not matter, you are welcomed.
u dont know how to cut a pig..in spain we do better
You have right, we do not know how to butcher a pig in Spanish style, but we are pretty good in our Transylvanian style.!
^^
Did he burn it while it was still alive
of course not!
+Zsolt Gyula Keresztes thank god
new style
I'm a vegetarian now
+Enya Robinson its 5 days since you became a vegetarian, how do you like it so far?
Enya Robinson It's now a year you have been a vegetarian. How is it going so far ?
I have never seen årig cut up so uprofessionel like that they are hacking it apart , an non thourgth about hygiejne, it is cracy, i have 49 years exspirience in butchering of pigs cattle and sheep
This is pretty grim. Also how come the pig didn't have any blood
Animals are bled during slaughter. Normally the pig is stunned and then stuck, allowing it to drain blood whilst the heart is beating.
19822andy This isn't step-by-step slaughter then
+Freakybananayo Nope. Maybe step by step butchering would have been a better title
Hello, the title is "How to butcher a pig, step by step" the slaughtering is not presented. The butchering is step by step.
+Zsolt Gyula Keresztes Hold on I'm sure you've changed the title. If you haven't it must have been one if those Berenstain, Berenstein moments
cruel
Then stop watching it - it's food for these people they don't bitch at u when u halal an animal and say it's cruel
According to my cookbook the pig meat is edible and really delicious to.
igen
go vegan
Please do not popularize unhealthy diets!
Unhealthy is eating a corpse, seasoning it and calling it av healthy meal.
+Abigail Vidaurre yes, go vegan, keep going, going, gone!!!
please pass the A1!
A Googler Good for you that you became a vegetarian. I hope you will look healthy soon.
Abigail Vidaurre Smoking is also unhealthy and even deadly, but people still do it.
A "PIG" is a dirty, filthy animal & I don't get it why people still eating it.
Because it taste better then vegetables
its sad how these anmails are getting hurt or killed its just so sad i see why pepole say they wont eat meat anymore!
Świnię się rozbiera łatwiej jak leży na grzbiecie i wtedy łatwo się patroszy a później wystarczy odciąć łeb i przerąbać kręgosłupa wzdłuż siekierą i mamy dwie równe półtusze, które łatwiej już obrabia się na stole :)
strange way of doing it. No liked