Obviously an old video, I’ve watched it and followed the recipe, but as I can’t source the fat easily I use smoked streaky bacon rolled thin, scrumptious! Take no notice of the haters, they’re everywhere, and congratulations on your fairly recent awards and recognition 👍
I'm a butcher in the Western part of USA, and I think its truly interesting with the differences in heritage and style of butchery from across the pond. Im gonna try some of these puppies out Scott, thanks. P.S. dont mind all the bad criticism from all your videos comments, these fellas dont understand there is a 100 ways to skin a cat.
William H. Kid Cheers Will,am JUST tiring of all the negative comments,when half of these people would not know where to start,Id like to see them do a video,but that's the name of the game i suppose,many thanks my friend,cheers.Scott
Scott Rea unfortunately the youtube comments section will always be a foul negative place, no matter how great or cool a video is... Just keep doin your thing man. This is fascinating stuff for us non british meat cutters.
Thank you Scott for this dish. Here in Egypt we use minced beef and mix it with spices of sausages and wrap it with the caul fat in a finger shape, then we grill these fingers . This dish is called Tarb
This is a little cheeky but the fact is, back when people weren't lazy and spoiled rotten, they made the most of everything. There was very little waste. Hence, recipes such as these, blood pudding, etc. Kudos to Scott for shining a light on this wonderful, artisan way of cooking.
Not spoiled mate i think tje offal is the best i always get to keep it when i butcher for people its great people think they are too good for tongue cheek neck heart lungs liver kidneys splein skirts fat usually got shanks too till some tosser made em fancy
Not only is this man, Scott Rea, a brilliant craftsman in the art of traditional butchery, food preparation and cooking, he knows how to use the camera and the internet to present his ideas and talents via a medium that, by leaps and bounds, is replacing mainstream broadcasting.
This looks wonderful and I am an American, but Cajun, so that might explain it. The caul fat is the Greater Omentum and some think it has healing properties since it tends to wrap around any organ in the visceral peritoneum that is distressed or sick.
As a butcher in training, its amazing at how different things are done here in the us vs over there. Watchimg your videos has taught me quite a bit vs what ive learned from our teachers. Especislly with how much actually goes to waste for no reason..
Blake I live in Ohio, I'm from UK and most US butchers don't even keep kidneys in their shop. People today don't realize what they are missing never having eaten fagots and peas pudding.
Scott, I subscribed a couple of months ago and I absolutely enjoy your videos. I'm a Cajun from south Louisiana and I love to hunt and fish, and cook what I harvest. Your TH-cam channel is most instructional when it comes to butchering and cooking of wild game. It's obvious that you take pride in what you do and your videos are fun to watch. We have similar dishes and cooking techniques here in Cajun country and that is why I am a huge fan of your channel. Thank goodness for the Internet!
i made these last year when my pigs went to slaughter they are truly delicious this recipe is excellent ive got a couple more plucks in the freezer no guessing how these are going to be used ive made bath chaps head cheese terrines etc using scotts recipes all have been excellent Thankyou Scott
my grandma made them she even rolled them with bread crumbs and oats mixxed equal parts and took the caul fat the with the meat balls then rolled them in flour and deep fried them or baked them in the oven then made a onion gravy it was to die for when gram cooked
I found your videos about 2 days ago and I can't stop watching them LOL! I wish I could order some of this meat and have it sent to the US. Thanks for such amazing information! It's really opened my eyes to new culinary ventures!
I'm watching this during the COVID-19 pandemic in the States and I got to say that this looks absolutely amazing. That is a serious meal. I am thrououghly impressed.
I only ever had faggots once. As a small kid i was invited to play and stay with a school friend at his house. His mother had cooked faggots. I had never heard of them before, but to this day i still remember how good they tasted! I very rarely subscribe to channels on YT but your videos are special. You are a dying breed of TRUE Craftsman. Thank you Scott for taking the time to share your knowledge.
Scott, you are a true inspiration! I am now going to get a meat grinder, for sure! Also put my brother onto your channel, he's a great cook and very much enjoying your work. Greetings from Holland.
Hey man, I subscribed to your channel a couple of weeks ago and have been watching your vids. I must say I am very impressed. your food looks amazing, your butcher skills are great, and your passion for quality is a pleasure to watch. I am a hunter and cook myself, so it is always great to learn more tips for producing great recipes and products. Good luck and keep the vids coming!!!
Scott Rea Indeed!!! one day you should do an authentic British beef wellington, I would love to see you do that with your premium cuts of beef and fresh ingredients!!! Peace!!!
Very informative video, thanks for sharing! I think it's very important that people learn to utilize the whole of the animals we slaughter. It's important to appreciate the art of making delicious food from things many people would've thrown away.
I've been a subscriber for a few years Scott, this is a great recipe. Based on your venison tutorials, I have, with great success, butchered several carcasses. Locally I buy Red deer from Margam Park in South Wales. 'keep them coming 👍👍
Well Scott, if I was at your house I would give it a try. When I butcher my hogs next year I think I will just stick to the basic butchery you taught me. Yes as an american I couldn't help giggling just a little. Have a great day Teacher
Thanks Scott Idon't know much about butchery but I do enjoy your channel. I'm Asian so we do use almost all part of the animals we cook including lungs, kidney even blood. I might try this one looks really good! Although I have to eat it with rich thought lol. It's just weird for me to eat it with bread.
Thank you for this recipe. I grew up in an area with many immigrants from Wales, including my grandmother's people, and local churches in the Welsh area of town would make these by the thousands every St. David's Day and you could just go buy them. Nowadays, even in the big city, it's impossible to find a local butcher who will grind pork liver for you for fear of gumming up the works, so it has to be an almost entirely home-made dish.
Hello Mr Rea! I really enjoy your videos, especially those about cutting down different parts of pig and cow. Is it possible of showing us such a video of half a lamb? You are seriously making me consider becoming a butchers apprentice! Thank TH-cam very much!
autumnbladelp Hello there my friend,many thanks for your great comment,i already have a lamb butchery video up i will post the link at the end of this text,please subscribe dude so you dont miss out on any of my butchery videos,many thanks.Scott How To Butcher A Lamb. ( The Ultimate Lamb Butchery Video)
Thank you! I have been a subscriber for 6 weeks now but just couldnt find the lamb video. Do you know a way someone could get hands on experience butchering without going full 4-year apprenticeship? Unfortunately I don't know anyone in the field...
Cool! In my country, we deep fry caul fat until crispy and serve them as chitterlings (with a vinegar dipping sauce at the side) to be enjoyed with an alcoholic beverage of your choice.
Great stuff, My mum made these when we were kids in the 1950s, We lived in Bristol, I Love them, I Miss them, Going to have a go at making them,, Many thanks for the video,,
Thank you SO much for this recipe!! I ate these gorgeous things 30 or so years ago and adored them and finally, a traditional recipe. Hope you are still about youtube!! ETA: Just checked and see that you are....much for me to see.! :)
In South Africa we have something similar made from sheep's liver and caul fat. We call them skilpadjies that translates to small tortoises. We put them on the braai as an extra side dish. Lately I have been smoking them and they taste delicious that way. All you need to do is keep an eye out so they don't dry out.
As always, a fascinating and instructive video...So many things I'd never have considered attempting yet you make them the pinnacle of delicious my friend. And yes, this coming from an American. :-)
one of the best channels I'm subscribet on . I've seen the videos from the begining from the time when Scott didn't know to edit the video's.but he was so good I was staying till the end. good job Scott and keep them comming.you are the best in the branch.
Catching up on some of your older vids, Scott. i gotta say, these look fantastic. I also *finally* found an old school proper butchery fairly close by, so it's likely that I'll be trying this one out soon.
That looks so good I can just imagine how good it smells. The problem we have here is, I believe, there's a regulation that forbids the sale of lungs, which is also why we can't make traditional haggis. That is, unless it's been repealed or I'm mistaken.
Splurge, as an omni/carnivore, I TOTALLY agree with you. I could not have said it better. It's a simple philosophy ~ don't kill it if you don't need to eat it; and if you do kill it, eat the lot - nose-to-tail - because anything less is a disgusting and dishonourable waste; made worse by the fact that an entire carcass is edible or useful in some other way (i.e., skin for leather; hooves for glue-making; the hard fat for soap- and candle-making -- even the bladder can be cleaned to carry water - and so on). I naturally don't object to my fellow meat-eaters ... but I do despise the wasteful ones.
Fantastic use of offal! Could serve these up and they would stand on their own to anyone that didn't know what they were eating! Tell em and they wouldn't believe ya!
At first , looking at those vital organs being bashed around, I thought, "hmmm... maybe not". However, when all is said and done, I would defenitely try that. Some gravy, some bread, and some beer, Fantastic. And that totally illustrates your point about the butcher converting little used cuts to a delicacy.
I lived in the East end of London back in the 80s. Every Sunday I used to go to Cris st markets at Poplar where a woman used to sell faggots and pease pudding from a little steamer, wrapped in newspaper. Delicious. They were very light and quite spongey. Still crave them. And I’m an Aussie.
Im using all of what you shown at the start, also the harder stuff (throat and other "pipes"), after mincing all twice and baking, it ads a crispy taste. Also carrot and celery is used, try it.
Awwww mate thats my childhood right there... Got so flaming hungry watching that video 😂 Between that and the ol black pud, memories just flood back 😂 Top man for that video brother. Really appreciate your channel
chunks of pig liver wrapped around a fresh bay leaf and encased in the caul fat. we grilled them on the bbq. Italian and Slovenian. the whole pluck was stewed with onions tomatoes and spices. served over rice. Italian.
Not sure where to get a pigs pluck here in the states. I suppose I could just get the individual organs if I had to. Gotta check with the butcher. This seems like a dish for fall through spring.
Geez Scott, those things would put a hard-on, on a jellyfish. I have no qualms eating offal. My mum was a master offal cook. She made an awesome schnitzel out of cow liver that all sorts of folk loved, you just couldnt mention it was cow's liver.... :) cheers
I ate one of these as a kid, not knowing what was in it and it was absolutely delicious. Makes meatballs taste bland. I was a fussy kid so wouldn’t have eaten them if I knew what were in them. But would love to eat them now.
Thanks, the local gays in my neighborhood taste pretty tender!
*giggles*
🍺⚡🍺you ain't kidding, either...
@@at0micwerew0lf hahaha
Meanwhile, college in French is called “La FUCK” (La fac)
Why?
LMFAOOOOOOO
Obviously an old video, I’ve watched it and followed the recipe, but as I can’t source the fat easily I use smoked streaky bacon rolled thin, scrumptious!
Take no notice of the haters, they’re everywhere, and congratulations on your fairly recent awards and recognition 👍
I'm a butcher in the Western part of USA, and I think its truly interesting with the differences in heritage and style of butchery from across the pond. Im gonna try some of these puppies out Scott, thanks. P.S. dont mind all the bad criticism from all your videos comments, these fellas dont understand there is a 100 ways to skin a cat.
William H. Kid Cheers Will,am JUST tiring of all the negative comments,when half of these people would not know where to start,Id like to see them do a video,but that's the name of the game i suppose,many thanks my friend,cheers.Scott
Scott Rea Really? Bad replies? I see nothing but greatness from all your video's.
Scott Rea unfortunately the youtube comments section will always be a foul negative place, no matter how great or cool a video is... Just keep doin your thing man. This is fascinating stuff for us non british meat cutters.
scott rea one of the best youtubers, i havve learned alot about meat and butchery from this man . scott keep it up buddy i need your knowledge .
thanks Greg.i really appreciate that my friend. many thanks. . scott
Scott Rea im going to try the pork pie next wish me luck!
Absolutely. So thorough, and helped me learn about game which I'd been having trouble finding a mentor for.
Scott is the best and an absolute pleasure to watch and learn from.
Greg the one i
joke aside this amazingly resourceful. packed with amino acids, vitamin a, and iron. good show! nice to see the more original version.
Thank you Scott for this dish. Here in Egypt we use minced beef and mix it with spices of sausages and wrap it with the caul fat in a finger shape, then we grill these fingers . This dish is called Tarb
I got blocked by someone because I sent them this
This is a little cheeky but the fact is, back when people weren't lazy and spoiled rotten, they made the most of everything. There was very little waste. Hence, recipes such as these, blood pudding, etc. Kudos to Scott for shining a light on this wonderful, artisan way of cooking.
I dont think its cheeky...you're 110% right
Not spoiled mate i think tje offal is the best i always get to keep it when i butcher for people its great people think they are too good for tongue cheek neck heart lungs liver kidneys splein skirts fat usually got shanks too till some tosser made em fancy
we live in a society
Fukkin mad gay
Shut up about your nostalgia
Not only is this man, Scott Rea, a brilliant craftsman in the art of traditional butchery, food preparation and cooking, he knows how to use the camera and the internet to present his ideas and talents via a medium that, by leaps and bounds, is replacing mainstream broadcasting.
This looks wonderful and I am an American, but Cajun, so that might explain it. The caul fat is the Greater Omentum and some think it has healing properties since it tends to wrap around any organ in the visceral peritoneum that is distressed or sick.
in romania is called "Drob" and is made out of lamb pluck
As a butcher in training, its amazing at how different things are done here in the us vs over there. Watchimg your videos has taught me quite a bit vs what ive learned from our teachers. Especislly with how much actually goes to waste for no reason..
Blake I live in Ohio, I'm from UK and most US butchers don't even keep kidneys in their shop. People today don't realize what they are missing never having eaten fagots and peas pudding.
Scott, I subscribed a couple of months ago and I absolutely enjoy your videos. I'm a Cajun from south Louisiana and I love to hunt and fish, and cook what I harvest. Your TH-cam channel is most instructional when it comes to butchering and cooking of wild game. It's obvious that you take pride in what you do and your videos are fun to watch. We have similar dishes and cooking techniques here in Cajun country and that is why I am a huge fan of your channel. Thank goodness for the Internet!
Art of the artisan butcher indeed.
Wow, you've really transformed those organ meats.
i made these last year when my pigs went to slaughter they are truly delicious this recipe is excellent ive got a couple more plucks in the freezer no guessing how these are going to be used ive made bath chaps head cheese terrines etc using scotts recipes all have been excellent Thankyou Scott
Wow Scott, You are a treasure trove of recipes and know how. I have always wondered how these delicacies were made. Cheers.
my grandma made them she even rolled them with bread crumbs and oats mixxed equal parts and took the caul fat the with the meat balls then rolled them in flour and deep fried them or baked them in the oven then made a onion gravy it was to die for when gram cooked
I found your videos about 2 days ago and I can't stop watching them LOL! I wish I could order some of this meat and have it sent to the US. Thanks for such amazing information! It's really opened my eyes to new culinary ventures!
Fantastic Scott, Great to see a Great British Classic being revived and made up and cooked to perfection. Good One!
I have to say, after binge watching your videos, I am REALLY interested in trying to make some of these dishes myself.
Just stumbled upon this channel, love it so far. I had to subscribe. Too many people don't use these parts to cook with. Keep up the great videos.
well done scott rea.👍
I'm watching this during the COVID-19 pandemic in the States and I got to say that this looks absolutely amazing. That is a serious meal. I am thrououghly impressed.
I only ever had faggots once. As a small kid i was invited to play and stay with a school friend at his house. His mother had cooked faggots. I had never heard of them before, but to this day i still remember how good they tasted!
I very rarely subscribe to channels on YT but your videos are special. You are a dying breed of TRUE Craftsman. Thank you Scott for taking the time to share your knowledge.
How long did it take you to think that one out. Knobhead.
+Ian Ratinon Correct. Even the educational side of this website isn't safe from the absolute inmature.
Scott, you are a true inspiration! I am now going to get a meat grinder, for sure! Also put my brother onto your channel, he's a great cook and very much enjoying your work. Greetings from Holland.
Glad this video is still here. I love learning recipes from the past!
Hey man, I subscribed to your channel a couple of weeks ago and have been watching your vids. I must say I am very impressed. your food looks amazing, your butcher skills are great, and your passion for quality is a pleasure to watch. I am a hunter and cook myself, so it is always great to learn more tips for producing great recipes and products. Good luck and keep the vids coming!!!
DirtFlippinCajun Thanks for that great comment,and its nice to have you on board all the best.Scott
Scott Rea Indeed!!! one day you should do an authentic British beef wellington, I would love to see you do that with your premium cuts of beef and fresh ingredients!!! Peace!!!
get some vids up ill watch em mate.respect from the uk
Will be trying this next time I knock over a deer, might have to add a little streaky bacon to raise the fat content.
Here in southeast Texas, near Louisiana border, we add cooked rice, spicier condiments and call it "Boudan ". Delish..
I miss me some Boudan. I used to go to The Boudan Hut in Cameron Parish Louisiana and chow down. Nobody in Arizona has even heard of it. Yummy.
Very informative video, thanks for sharing! I think it's very important that people learn to utilize the whole of the animals we slaughter. It's important to appreciate the art of making delicious food from things many people would've thrown away.
I've been a subscriber for a few years Scott, this is a great recipe.
Based on your venison tutorials, I have, with great success, butchered several carcasses. Locally I buy Red deer from Margam Park in South Wales.
'keep them coming 👍👍
Well Scott, if I was at your house I would give it a try. When I butcher my hogs next year I think I will just stick to the basic butchery you taught me. Yes as an american I couldn't help giggling just a little. Have a great day Teacher
"you can bring it back to life, but we wont bother"
Thanks Scott Idon't know much about butchery but I do enjoy your channel. I'm Asian so we do use almost all part of the animals we cook including lungs, kidney even blood. I might try this one looks really good! Although I have to eat it with rich thought lol. It's just weird for me to eat it with bread.
Thank you for this recipe. I grew up in an area with many immigrants from Wales, including my grandmother's people, and local churches in the Welsh area of town would make these by the thousands every St. David's Day and you could just go buy them. Nowadays, even in the big city, it's impossible to find a local butcher who will grind pork liver for you for fear of gumming up the works, so it has to be an almost entirely home-made dish.
My favourite, served with mash onions and mustard gravy. Gorgeous, my mouth is watering
Hello Mr Rea!
I really enjoy your videos, especially those about cutting down different parts of pig and cow.
Is it possible of showing us such a video of half a lamb?
You are seriously making me consider becoming a butchers apprentice!
Thank TH-cam very much!
autumnbladelp Hello there my friend,many thanks for your great comment,i already have a lamb butchery video up i will post the link at the end of this text,please subscribe dude so you dont miss out on any of my butchery videos,many thanks.Scott How To Butcher A Lamb. ( The Ultimate Lamb Butchery Video)
Thank you! I have been a subscriber for 6 weeks now but just couldnt find the lamb video.
Do you know a way someone could get hands on experience butchering without going full 4-year apprenticeship?
Unfortunately I don't know anyone in the field...
Fantastic Scott, I’m drooling. Used to help make these for factory workers in West Brom 60 years ago. Many thanks.
Cool! In my country, we deep fry caul fat until crispy and serve them as chitterlings (with a vinegar dipping sauce at the side) to be enjoyed with an alcoholic beverage of your choice.
amazing!! Thanks. Spot on in a soft white roll with mushy peas and gravy!!! Mmmm.
Oh.. and some mint sauce too!
Nick Tydeman To Right Nick,keepin it real my friend,cheers,scott
Great stuff, My mum made these when we were kids in the 1950s, We lived in Bristol, I Love them, I Miss them, Going to have a go at making them,, Many thanks for the video,,
Fine work! And I appreciate the translations, thanks ;) Cheers from across the pond.
I have never heard of these but I would really like to try them one day. Thank you for the interesting and educational video.
Thank you SO much for this recipe!! I ate these gorgeous things 30 or so years ago and adored them and finally, a traditional recipe. Hope you are still about youtube!! ETA: Just checked and see that you are....much for me to see.! :)
In South Africa we have something similar made from sheep's liver and caul fat. We call them skilpadjies that translates to small tortoises. We put them on the braai as an extra side dish. Lately I have been smoking them and they taste delicious that way. All you need to do is keep an eye out so they don't dry out.
As always, a fascinating and instructive video...So many things I'd never have considered attempting yet you make them the pinnacle of delicious my friend. And yes, this coming from an American. :-)
Great!
one of the best channels I'm subscribet on . I've seen the videos from the begining from the time when Scott didn't know to edit the video's.but he was so good I was staying till the end. good job Scott and keep them comming.you are the best in the branch.
I respect the use of the lungs. I'm Filipino and we use lung all the time. Loved this recipe.
Catching up on some of your older vids, Scott. i gotta say, these look fantastic. I also *finally* found an old school proper butchery fairly close by, so it's likely that I'll be trying this one out soon.
Nice traditional food. I liked that. Subscribed, thanks.
That looks so good I can just imagine how good it smells.
The problem we have here is, I believe, there's a regulation that forbids the sale of lungs, which is also why we can't make traditional haggis. That is, unless it's been repealed or I'm mistaken.
I'm a vegetarian but I found this fascinating, and if you're going to kill an animal for food it seems only right to use as much of it as possible.
thats what is all about buddy, eating EVERY LAST BIT OF IT. the best way possible.
splurge 72 it’s natural to kill animals
@CocoPuff Kings lmao yeah
CocoPuff Kings lets eat you. Ya filthy bastard
Splurge, as an omni/carnivore, I TOTALLY agree with you. I could not have said it better.
It's a simple philosophy ~ don't kill it if you don't need to eat it; and if you do kill it, eat the lot - nose-to-tail - because anything less is a disgusting and dishonourable waste; made worse by the fact that an entire carcass is edible or useful in some other way (i.e., skin for leather; hooves for glue-making; the hard fat for soap- and candle-making -- even the bladder can be cleaned to carry water - and so on).
I naturally don't object to my fellow meat-eaters ... but I do despise the wasteful ones.
Beautiful. Butchery reaches it's peak as an art when offal is transformed into something tasty.
Proper gorgeous mate!! Love em!
I am totally amazed how our ancestors never wasted animal organs.
neither do we but McDonald's and Johnsonville don't necessarily tell us how great we are about utilizing everything.
Great stuff, informative and passionate. Going to give them a shot! Are they not also called 'Savoury Ducks'?
***** Very similar Antony,many thanks.Scott
Very useful receipe, thank you! Now I know how to maximise the usage of meat.
Was that really nutmeg??! Holy mother, Mary and Joseph! With that much spice I could fold time and space! 😵💫😱
I think he called nutmeg twice when one was mace. Read the recipe. It does look like a lot of nutmeg. He's never led me wrong with spice.
That’s AMAZING! 👌💯
yeah baby bring it back to life, love your videos
Outstanding, Always love to see how you cut on the other side of the pond. Cheers mate.
Great info Scott Rea!!! I have been looking for some videos on making classic British specialty meats!!!!
The webbing of the stomach lining is quite beautiful. Good to see that all of the pig is going to use.
Fantastic use of offal! Could serve these up and they would stand on their own to anyone that didn't know what they were eating! Tell em and they wouldn't believe ya!
At first , looking at those vital organs being bashed around, I thought, "hmmm... maybe not". However, when all is said and done, I would defenitely try that. Some gravy, some bread, and some beer, Fantastic. And that totally illustrates your point about the butcher converting little used cuts to a delicacy.
Well done Scotty,good rustic,earthy scoff from the ole country
You're awesome Scott.... Big fan of your videos...
Excellent Scott Can't wait to try them Keep up the great vid's .Rudy.
I also wrap roasts in the crepinette also...keeps them nice & moist.
Yeah - you nailed it! Thanks for your channel - I love learning new skills and I love food - I always enjoy your vids.
These look delicious - much better than anything you get in the supermarkets. Keep up the good work :).
wonderful talent, never seen this done in public, my pork butcher would put up newspapers in his windows to stop people seeing how it was done !!!
All the dishes you cook look great.
I lived in the East end of London back in the 80s. Every Sunday I used to go to Cris st markets at Poplar where a woman used to sell faggots and pease pudding from a little steamer, wrapped in newspaper. Delicious. They were very light and quite spongey. Still crave them. And I’m an Aussie.
Very interesting. I hope to try these. Thank you.
Excellent and very interesting recipe. :) Awesome stuff to learn.
great vid mate came in two mins
Im using all of what you shown at the start, also the harder stuff (throat and other "pipes"), after mincing all twice and baking, it ads a crispy taste. Also carrot and celery is used, try it.
As a born and bred ,patriotic Londoner ,this is about the only thing I've ever seen that want's me to be a northerner , my mouth's watering
Awwww mate thats my childhood right there... Got so flaming hungry watching that video 😂 Between that and the ol black pud, memories just flood back 😂 Top man for that video brother. Really appreciate your channel
chunks of pig liver wrapped around a fresh bay leaf and encased in the caul fat. we grilled them on the bbq. Italian and Slovenian. the whole pluck was stewed with onions tomatoes and spices. served over rice. Italian.
I never was an organ meat person, but I would definitely try these beauties! Greetings from Illinois, U.S.
This is very educational.
LOVE your post's Scott ... Bob in North Carolina USA
Nice video Scott, I enjoy all you do, thank you.
Not sure where to get a pigs pluck here in the states. I suppose I could just get the individual organs if I had to. Gotta check with the butcher. This seems like a dish for fall through spring.
I think pig lungs here in the US are illegal, but I could be mistaken. Cheers.
Geez Scott, those things would put a hard-on, on a jellyfish. I have no qualms eating offal. My mum was a master offal cook. She made an awesome schnitzel out of cow liver that all sorts of folk loved, you just couldnt mention it was cow's liver.... :) cheers
one of my favourite dishes. cheers Scott.
great...GREAT respects for you and your profession.
You sir are an artist
cooked hot from a local British Butcher can't be beaten. well done Scott.
yet another old world delicacy, keep on brother
if a gay guy eats one of these... is it cannibalism?
Doug Rappoport I think they'd call that intercourse...
Yes. Yes they are.
Ashton Makes Videos lmao🤣
If it is, they deserve it
Ashton Makes Videos weird fetish
Love it. Really like the nose to tail approach to butchering. Would be great on a barbecue as a starter.
Hahaha we can bring this back to life! Very interesting videos thanks alot for sharing.
Looks absolutely delicious!
+Scott Rea Please show more British Traditional Meals !
In South Africa we call these Skilpadjies and grill them on the braai.
I ate one of these as a kid, not knowing what was in it and it was absolutely delicious. Makes meatballs taste bland. I was a fussy kid so wouldn’t have eaten them if I knew what were in them. But would love to eat them now.