Interesting thought Dougie. I am not sure schools would find all Jacks programmes acceptable now. I was going to put up this week rabbiting but need guidance from TH-cam (Google) before doing so as it might upset people.
I remember Jack Hargreaves when he used to be one of the four presentewrs of the kids show "How". This is from the days when television programmes were educational as well as entertaining.
@@zerog5041 Yes it's interesting that I used to watch him when I was a kid and never dreamt that one day I would be editing his programmes and then to go on to produce 60 of his programmes for Channel 4.
That is the fastest 24 minutes i have experienced in years. I was absolutely, mesmerised watching this. The insane level of skill the butcher had blew my mind. ❤
Yes it was really interesting seeing where those cuts of meat you see in the shops really are on the pig. This has been a very popular programme. Out of Interest what did you enjoy about it?
@DaveKnowlesFilmmaker All of it fascinated me. The fact that even the way the pig is slaughtered to reduce distress and was crucial for certain cuts of the meat,The fact that nothing goes to waste,and that at the age of 56 I am embarrassed to say I hardly knew where any of the cuts came from. This really should be a part of the school curriculum. Algebra was, and for the vast majority of us we never use it in the real world.
@@atmywitsend1984 I was just saying to Jen my wife over lunch about how people don't know where certain cuts of meat are and programmes such as Jacks can educate you in this. Oh and yes I never understood algebra I am afaid.
I am lucky enough to have bought these programs on DVD, I consider Jack Hargreaves to be a national historical treasure, even now dead he still entertains and educates us. How!
Bloody loved chitterlings when I was a kid. Tongue, tripe, brawn and dripping too. I'm not that old, but I was lucky enough to be raised by my grandparents for whom these were all staples. When I mention these things to my kids who are in their early teens they go green.
I'm very pleased to write that my oldest boy - early teens - asked for two pigs for his birthday this year. This film of Jack's & one from Hugh F-W have inspired him to butcher the pair & do the all the necessary (we have butchering kit), the first will go in the next week or two. Fair play, he's done all the work around them - but I paid for the feed... 🤣
This brought back memories of the short time I had working in a slaughter house while working as a delivery HGV driver. The butchers art is endlessly fascinating, though modern sensibilities choose to refrain from thinking where real meat comes from . Thanks Dave.
I worked as a butchers boy, after school and Saturday. This film brings back wonderful memories. Christmas week was chaotic but really exciting too. I got well paid and always a joint or some chops to take home on Saturday. Thank you Ken.
Jack was a big part of my childhood. As a country boy, it was so good to have something on TV that related to the things that were important to me. Nowadays the bunnyhuggers would have hysterics and the TV companies would run a mile.
I seem to recall a countryman series with Jack Charlton years ago, and one episode in particular where they were netting a rabbit warren. Using ferrets I guess. As the rabbits were caught fom their bolt holes, Jack was despatching them with a quick chop to the back of the neck. The number of fuses that would blow now would cause a power cut.
As long as we remember the true reason why: late-stage capitalism. Many idiots would try to spin this into some kind of poisonous nostalgia to try and legitimise their bigotry
@granitesevan6243 the true reason is a mixture of many factors high immigration being one of them in my opinion, I must be an idiotic bigot by your measurement.
Another great video for preservation. I once rented a longhouse on a remote farm in West Wales and they reared a few pigs as a hobby (not as part of the farm). I was given a piglet to feed and bring it to the right age and size for butchering. The Farmer's son (a butcher by trade) took the pig away and two or three days later, he brought the pig back, fully butchered and at no cost - there was loads of it...! I was also allowed to go and watch a pig giving birth to a litter of many piglets, at which time she was in a sort of trance sleep (natural). I was told not to enter the pen because if she woke she would try to kill me. He told me that pigs reproduce every three months, three weeks and three days. It was fascinating to learn, just as this video is an eye-opener into real country living in times gone by. I love seeing and learning about this stuff. P.S., I just clicked on your 'Community' tab and found lots of content that I have missed. How do I get to receive those posts please?
Thank you Pete for sharing your memories. As for the community posts I think you should get them if you click on the bell as then you will get notification of all posts.
Both my father and grandfather were master butchers. My earliest memory was the smell of sawdust and freshly cut meat in their butcher's shop. This brings back so many memories. I used to watch in awe as my dad would bone and prepare the joints. What a wonderful program this was.
Children of today have no idea where their food comes from . I don't know if this will be allowed to be taught school but I think it's a very good idea. Once again thank for showing time's gone by .
I recall watching these programmes when i was a school boy. Loved them and led me a townie into the country and farming for a while. Thanks for sharing.
God bless jack hargreaves he had a lovely calm quiet way of explaining things to people.. so that you would remember unlike fast talking presenters of today.. I'll continue spreading the word of this channel to All people I know
I worked in a factory when I was a young man with older men, some of whom had fought in the war. Ex seamen ex policemen, all hard working tough men. One of the main topics of conversation at break time was ‘ out of town’ with Jack Hargreaves. Don’t think I missed one episode. My favourite was the cider making where you brought your own apples to the village press and took home your apple juice to ferment.
Wonderful stuff. My father was a master butcher and I spent many hours watching him when I was a kid, cutting up and preparing the joints for sale in his shop. That smell of sawdust and fresh meat is in my DNA. He was so skilled and made it look incredibly easy to do.. which it wasn't.
My Dad was just like Jack Hargreaves in many ways, a real countryman. He and I met Jack at a few country shows and similar events back in the 70s and they were on first name terms. I do miss those times, to be honest.
Dave, the camera work and production on this episode is a masterpiece! The intimacy of the butcher's shop, the stroke of each blade and the laying out of the various meats tell the story even without Jack's wonderful prose. Well done ❤
That is an incredible video and I so enjoyed watching. I lived in a shack on a farm in Mississippi. We would raise a pig to at least 200 pounds and I can remember sitting on top of the pig and scraping the hair off with a well worn butcher knife, after the pig had been singed!! thank you again and have a blessed day
Dolly Parton once said, "we didn't even know we were poor till some smart aleck up and told us." That was true of a lot of people from my part of Appalachia.
What an incredible piece of history. Not even that long ago...look at the quality and quantity! Jack was an important part of my youth and got me into fishing...62 now and still love it. Thanks Jack, your a legend for so many!
My Grandad Frank was a butcher and i as a 7 year old boy used to love to go up to his shop and help him.He even had a set of overalls for me with the white top and the blue and white stripey apron,i adored to put this on!Sometimes i would stop over on a friday night and satarday morning we would drive together to the abattoir to buy some meat. I used to trim the fat off the meat and make beef mince,i just loved to be there with him!He always had a small clock radio wireless playing im guessing radio 4 as it always played the oldies that he loved one being Mantovani and charmaine.I still miss my grandad,its been quite a long time since 1989 but i will always remember him with the greatest fondness in my heart. Im a cook and have been for a long time and i still to this day wear a blue & white stripey apron with the upmost pride in my grandads honour!
We used to have a fantastic Butchers shop, he used to make his own Faggots and Brawn which was absolutely delicious. As kids we were brought up on Pigs Feet and Pigs Tails. My Mum would make some superb soups and stews using those cheap cuts of Meat which are quite hard to get today. There is some real skill in doing what that chap just showed us.
I’m a Dorset man and I cull dear. Last month I used a boned out and rolled haunch of Roe to make salt venison. I followed an old recipe that I’ve got for salt beef and wet cured it for 20 days then cooked it for four hours. Enjoy it New Year’s Eve with friends, we ate it stuffed into bagels with mustard and pickles. Sublime.
Thank you so much for posting this, I’ve been hoping to see this for decades! I was left the fishing net from the start of the episode in Jack’s will and it’s one of my most treasured possessions. So wonderful to learn more about it. Happy memories of meeting Jack when I was a young boy and getting a tour of his incredible workshop. Wonderful!
Proper old time countryways told by an old time country gentleman much loved and missed by us all that can remember this way of life thank you sir for sharing and keeping it alive
@@DaveKnowlesFilmmaker I do have a lot of DVD's by Jack and I love everything about who he is and what he knows about wildlife etc. This particular doc looked at a subject that I knew very little about indeed. I never knew this sort of stuff went on and the skill, knowledge and expertise of the butcher was fascinating. Jack has looked at subjects like making a rack out of wood - doing charcoal, fly fishing and all sorts of interesting subjects. He was a one-off, everybody loved him who knew him and his work. Mark
The whole program, the ethos of what Jack was trying to put across. I grew up in Doncaster and we were blessed with a great market and some great butchers and fishmongers. When I was a child we didn’t have a car just used the frequent subsidised bus service took our own shopping bags and bought seasonal veg from market gardeners. My uncle and his brother and farther were the fishmongers in Blandford Forum, I doubt Jack bought anything from them. When the shop was part of Mac Fisheries the fish used to come down from Grimsby. All that lovely fish just off the coast. Thanks again Dave
Absolutely loved this film as a happy reminder of my childhood. Jack Hargreaves was a MUST and my Grannies lives. We would watch it as a family and we ‘understood’ the stories that Jack was telling. Brilliant telly. Thanks for posting.
Fascinating, Dave! Took me back about 75 years or more to watching our village butcher in Sussex and seeing sausages made the old-fashioned way. Faggots were something we ate fairly regularly, but I didn't know at the time exactly what was in them! Any meat product was welcome, however, to a family in poor circumstances, and particularly during the period of rationing, which went on well after the war ended.
An absolute pleasure to relive some of these classic episodes, thankyou. Growing up in a small village in Lincolnshire in the 60's & 70's very few things could keep me indoors, but Jack's shows were one thing i wouldn't miss. Entertaining & educational. Sadly life has changed so much. 👍👍
Qualité d'image, de son et bien sûr de contenu absolument remarquables, j'avais vu des extraits commentés sur une autre chaîne, mais ici ça change tout, bravo et merci, vivement la prochaine!
Je suis très heureux que vous ayez apprécié le programme Jacks. Il y a eu 60 programmes que Jack et moi avons réalisés sur une période de 3 ans (1983-5) et j'en ai mis un le premier dimanche de chaque mois. Vous pourrez également profiter des programmes avec mon ami Andrew Parry-Norton, propriétaire d'une ferme dans la New Forest. La ferme appartient à sa famille depuis six générations et il se souvient de sa vie à la ferme de la même manière que Jack. C'est l'un de ses programmes th-cam.com/video/cHn_YgK2fk8/w-d-xo.html
Old fashioned teaching having visited a slaughter house in the 60s with a school trip knowing where your food comes from, something they seem to hide from in todays messed up world . I t was a first class video thank you again !!
@@DaveKnowlesFilmmaker i find all of Jack's videos absorbing. I found the butcher's skill great, and how the pork itself has changed ie, 200 lb being a lot heavier than modern day pork, but a lot was simply fat, which of course provides the flavour.
@DaveKnowlesFilmmaker Many of these episodes are so evocative of my childhood. This one in particular is concise and educational. Nostalgic, but without condescension. Personally many episodes bring back memories of my Grandfather taking me fishing. For example one time fly fishing in mid Wales in the 70s. We went in his Triumph. I was about ten. Grandad, me, and his pal who was a gamekeeper or groundsman or similar . He brought along his pet foxcub! Grandad's fishing gear included a pair of Hardy Jets and a pair of Garcia Mitchell 710s. I'm still using them! Happy Days.
@@DaveKnowlesFilmmaker Probably that I was born too late to knowingly watch it the 1st time round (87) and these are the methods my Grandma (born 21) used to spend hours describing to me as a child and though I had an Aunt who worked in a butchers for 20+ years, my memories are very faint of watching the master butcher hang the meat, make the cuts and letting me press the button on the sausage machine.... Be it tradition or nostalgia, I found it very insightful... (as I do all your content) Jack's simple but deep descriptions of things like burning the pig in straw or de-breasting the woodpigeons as well as the masterful camera work really make me appreciate and respect "the old world" and the daily struggles and improvisation people had to use when compared with modern convenience and 98% of the media that is on offer today..... Well written, well presented, well filmed...
This brings back memories. I started off working in an abbatoir from the age of 15. Started off in small ones at the back of butchers shops and then onto larger ones. The best ones were the small ones to the rear of butchers shops.
In 1968,aged 14 ,i started as a butchers boy,working after school and and holidays,brings back good memories, our pigs were always cut in the shop,we had sawdust on the floor to soak up any residue blood and fat from sawing the pig in half, one thing you dont see now are pigs trotters,we had a big drum full of brine,in it went the trotters as well went ox tails,then they were boiled,the meat from the trotters was very tasty,we also made brawn from the pigs head,we were open until 9 pm on a Friday and 6pm on Saturday,a lot of people even then, didn't have fridges,in the Summer months those two days were our busiest,i was paid 30 shillings (£1,50p)+ a piece of meat,usually a shoulder of lamb,not Welsh lamb(to expensive)but NZ lamb, which we had just started to sell,when i left school in 1969,left on the Thursday started work on the Friday,then i was on £5.00 a week,,😊
My first ever job was as a butchers boy, I used to come in after school and the first thing was to dress a dozen chickens, make and Hank sausages then help clean the shop. At Christmas he would have turkeys that would need dressing along with boning out whole gammons.
@@DaveKnowlesFilmmaker I enjoy watching videos of Jack, out and about, teaching us "the old ways." I actually voted for this in your recent poll. The idea of a family raising a pig, having it slaughtered and then butchered, all on their property, is wonderful. Nothing wasted, a happy life for said pig, and food for now and later. For the family and neighbours. Interesting to see the cuts, half the pig for preserving, what bits make which meal. Nothing really wasted. Even a leg bone to make a spoon! The whole little story really. Can't even remember the last time I had faggots! Little bits of information like the butcher knowing if the pig was stressed or not by cutting through the bone. A good lesson for all. Again, thank you.
I remember all the local butchers getting deliveries in and they were all hung on hooks round the walls. There was sawdust sprinkled over the floor and the butcher's wee dog always trotted around the shop. I miss those days.
A few years back I walked past a butchers near the Barbican. From a distance I could see things hanging in the window, I was surprised as I hadn't seen it for years. When I got closer I realised they were all plastic
@@DaveKnowlesFilmmaker Yes, the small town I lived in had a post office with shop, a co-op store that sold furniture,clothing and electrical as well as food, a clothing and haberdashery shop, a bakery, a cobbler, a green grocer, 2 butcher shops, 4 small pubs/hotels, a chippy/cafe, a massive 2nd hand/antique and new furniture store, 2 garages with fuel pumps and 4 grocery stores. Today there are only 2 grocery stores with the post office being in one.
@@Lousialee-hm3gu That's such a shame but we are the same. We do have a butcher but he struggle and I can see him going before long and once he is gone that's it for food shots outher than the Tesco Express which helped put them out of buisness.
It's not really lost. This is still pretty much how pigs get butchered, except that, as JH says, they tend to use different breeds, and different ages at slaughter, for fresh meat and cured meat.
Robin there are people like Jack but unfortunately television commisioning editors think we don't want Jacks type of programme and in many cases the audiences don't want these types of programmes. I am trying with Andrew on my TH-cam channel to do similar programmes but even with over 50,000 subscribers I only get two to three thousand views and this can be very discouraging especially as there is a lot of work that goes into the programmes.
My dad was a butcher and I used to help him cut bacon and take the bone out of meat to prepare joints. This video brings back memories.
Thank you for sharing. I am so pleased Jacks programme brought back good memories.
This is our history & should be taught in schools today. Our heritage. Thank you so much Dave & of course Jack..
Interesting thought Dougie. I am not sure schools would find all Jacks programmes acceptable now. I was going to put up this week rabbiting but need guidance from TH-cam (Google) before doing so as it might upset people.
@@DaveKnowlesFilmmaker I look forward to it Dave. Your incredible efforts are appreciated by so many.
@@dougiemcbriar1998 Thank you.
Hi Dave
Could you please add up a " first aired" date item to the description of each video so we can relate the video to the original time?
Thanks
Sorry about that. The programme was recorded on 10-11-1982 and broadcast on Channe 4 in 1983.
I remember Jack Hargreaves when he used to be one of the four presentewrs of the kids show "How". This is from the days when television programmes were educational as well as entertaining.
Great soundtrack too !
@@davidmacgregor5193 the Kids were more intelligent as well with more of a attention span
Very interesting, old Jack could make watching paint dry interesting!
Having spent so many hours with him listenening to stories I am sure you are right.
@@DaveKnowlesFilmmaker You very lucky man!
@@zerog5041 Yes it's interesting that I used to watch him when I was a kid and never dreamt that one day I would be editing his programmes and then to go on to produce 60 of his programmes for Channel 4.
Sunday afternoons in the early 70's take me back please
I’ll get on that bus too please
That is the fastest 24 minutes i have experienced in years. I was absolutely, mesmerised watching this. The insane level of skill the butcher had blew my mind. ❤
Yes it was really interesting seeing where those cuts of meat you see in the shops really are on the pig. This has been a very popular programme. Out of Interest what did you enjoy about it?
@DaveKnowlesFilmmaker All of it fascinated me. The fact that even the way the pig is slaughtered to reduce distress and was crucial for certain cuts of the meat,The fact that nothing goes to waste,and that at the age of 56 I am embarrassed to say I hardly knew where any of the cuts came from. This really should be a part of the school curriculum. Algebra was, and for the vast majority of us we never use it in the real world.
@@atmywitsend1984 I was just saying to Jen my wife over lunch about how people don't know where certain cuts of meat are and programmes such as Jacks can educate you in this. Oh and yes I never understood algebra I am afaid.
Boring sorry gone bye
Good old Jack I’m still watching his videos . Rest In Peace. Thanks for sharing .
My pleasure Tony.
Memory lane watching this wonderful man in all his glory...
Thank you Dougie.
My dad loved this program. We played this theme tune ( Recuerdos de la Alhambra) at his funeral last week.
Brilliant video. I'm old enough to remember Jack on TV and proper high street butchers!
✋Howe
I am lucky enough to have bought these programs on DVD, I consider Jack Hargreaves to be a national historical treasure, even now dead he still entertains and educates us. How!
I could listen and learn forever
Thank you Jon.
Deep fried chitlings..nevr mind the excellence of the rest. Thank you again, wonderful to watch.
Bloody loved chitterlings when I was a kid. Tongue, tripe, brawn and dripping too. I'm not that old, but I was lucky enough to be raised by my grandparents for whom these were all staples. When I mention these things to my kids who are in their early teens they go green.
Skilled folk are a dying breed nowadays. Wonderful nostalgic video 😊
Thank you I am so glad you enjoed Jacks programme.
This bloke gave me so much knowledge as a kid, still does as an older kid. Thanks to all
I'm very pleased to write that my oldest boy - early teens - asked for two pigs for his birthday this year. This film of Jack's & one from Hugh F-W have inspired him to butcher the pair & do the all the necessary (we have butchering kit), the first will go in the next week or two. Fair play, he's done all the work around them - but I paid for the feed... 🤣
Thanks! Fantastic film, informative and straightfowardly shot to allow the artistry of the butcher and Jack's knowledge shine through.
Thank you I am so pleased you enjoyed Jacks programme.
This brought back memories of the short time I had working in a slaughter house while working as a delivery HGV driver. The butchers art is endlessly fascinating, though modern sensibilities choose to refrain from thinking where real meat comes from . Thanks Dave.
I worked as a butchers boy, after school and Saturday. This film brings back wonderful memories. Christmas week was chaotic but really exciting too. I got well paid and always a joint or some chops to take home on Saturday. Thank you Ken.
My pleasure Ken I am so glad Jacks programme brought back fond memories.
Good old Jack. On Talking Pictures TV these days, Sundays at 16:30. Brilliant!
Jack was a big part of my childhood. As a country boy, it was so good to have something on TV that related to the things that were important to me. Nowadays the bunnyhuggers would have hysterics and the TV companies would run a mile.
I seem to recall a countryman series with Jack Charlton years ago, and one episode in particular where they were netting a rabbit warren. Using ferrets I guess. As the rabbits were caught fom their bolt holes, Jack was despatching them with a quick chop to the back of the neck. The number of fuses that would blow now would cause a power cut.
Love this. Can't help but feel we have lost something precious in Britain.
As long as we remember the true reason why: late-stage capitalism. Many idiots would try to spin this into some kind of poisonous nostalgia to try and legitimise their bigotry
@granitesevan6243 the true reason is a mixture of many factors high immigration being one of them in my opinion, I must be an idiotic bigot by your measurement.
@@granitesevan6243 your opinion of the true reason.
We have lost probably 90%. Modern Britain is a husk of its former self.
@@granitesevan6243 Oh for goodness sake. Go to many parts of Britain and you would never think that you were actually still in Britain!
Sunday afternoon sitting in the garden after Sunday lunch and now I get to watch a wonderful video. Wonderful
Thank you James. It seems the perfect Sunday.
Get in ❤️ my favourite episode
I am so pleased you enjoyed the programme.
We sell the squeak to Leyland. Man that takes me back. Thanks for keeping Jack for us.
This is fascinating. Bacon and eggs history is amazing
Another great video for preservation. I once rented a longhouse on a remote farm in West Wales and they reared a few pigs as a hobby (not as part of the farm). I was given a piglet to feed and bring it to the right age and size for butchering. The Farmer's son (a butcher by trade) took the pig away and two or three days later, he brought the pig back, fully butchered and at no cost - there was loads of it...! I was also allowed to go and watch a pig giving birth to a litter of many piglets, at which time she was in a sort of trance sleep (natural). I was told not to enter the pen because if she woke she would try to kill me. He told me that pigs reproduce every three months, three weeks and three days. It was fascinating to learn, just as this video is an eye-opener into real country living in times gone by. I love seeing and learning about this stuff.
P.S., I just clicked on your 'Community' tab and found lots of content that I have missed. How do I get to receive those posts please?
Thank you Pete for sharing your memories. As for the community posts I think you should get them if you click on the bell as then you will get notification of all posts.
Both my father and grandfather were master butchers. My earliest memory was the smell of sawdust and freshly cut meat in their butcher's shop. This brings back so many memories.
I used to watch in awe as my dad would bone and prepare the joints. What a wonderful program this was.
Children of today have no idea where their food comes from . I don't know if this will be allowed to be taught school but I think it's a very good idea. Once again thank for showing time's gone by .
Wonderfull to see a master at work. Clean, neat and tidy througout this mesmerizing process👏👍🇿🇦
I recall watching these programmes when i was a school boy. Loved them and led me a townie into the country and farming for a while. Thanks for sharing.
I just ate and now I'm getting hungry again watching the video, great video with Jack Hargreaves👍🏻
Always so brilliant fantastic insight to the past
Thank you.
Had Jack been a teacher I'm in no doubt he would have inspired every student who would have been lucky enough to have crossed his path...
@@BeasleyStreet My brain auto-completed your sentence "... to start smoking a pipe". I think I need help.
God bless jack hargreaves he had a lovely calm quiet way of explaining things to people.. so that you would remember unlike fast talking presenters of today.. I'll continue spreading the word of this channel to All people I know
A remarkable timeless slice of TV. the stuff nobody except Jack ever bothered to tell us townies or even those of us who were too young to remember
Brilliant show. Brilliant memories. We need more folk like Jack. 👍
Unfortunately Jack was really a one off.
I worked in a factory when I was a young man with older men, some of whom had fought in the war. Ex seamen ex policemen, all hard working tough men. One of the main topics of conversation at break time was ‘ out of town’ with Jack Hargreaves. Don’t think I missed one episode. My favourite was the cider making where you brought your own apples to the village press and took home your apple juice to ferment.
Absolutely fascinating. I have seen this programme before and it's lovely to see it again. Thank you so much for sharing it.
Thank you Andy. This has been a very popular programme. Out of Interest what did you enjoy about it?
Wonderful stuff. My father was a master butcher and I spent many hours watching him when I was a kid, cutting up and preparing the joints for sale in his shop. That smell of sawdust and fresh meat is in my DNA. He was so skilled and made it look incredibly easy to do.. which it wasn't.
My Dad was just like Jack Hargreaves in many ways, a real countryman. He and I met Jack at a few country shows and similar events back in the 70s and they were on first name terms. I do miss those times, to be honest.
I watched Jack as a kid in HOW and on his own with my dad .. I miss watching Jack with my dad
Same thing
Used to watch this and " out of town".
Dave, the camera work and production on this episode is a masterpiece! The intimacy of the butcher's shop, the stroke of each blade and the laying out of the various meats tell the story even without Jack's wonderful prose. Well done ❤
one of my favourite episodes
Thank you. This has been a very popular programme. Out of Interest what did you enjoy about it?
That is an incredible video and I so enjoyed watching. I lived in a shack on a farm in Mississippi. We would raise a pig to at least 200 pounds and I can remember sitting on top of the pig and scraping the hair off with a well worn butcher knife, after the pig had been singed!! thank you again and have a blessed day
Loved to watch this programme when I
was younger. Must say also, a beautifully presented buthered pig
Dolly Parton once said, "we didn't even know we were poor till some smart aleck up and told us." That was true of a lot of people from my part of Appalachia.
I could listen to knowledgeable Jack all day long
Thank you I am so pleased you are enjoying Jacks programmes.
Big time
What an incredible piece of history. Not even that long ago...look at the quality and quantity! Jack was an important part of my youth and got me into fishing...62 now and still love it. Thanks Jack, your a legend for so many!
This is absolutely mesmerising
My Grandad Frank was a butcher and i as a 7 year old boy used to love to go up to his shop and help him.He even had a set of overalls for me with the white top and the blue and white stripey apron,i adored to put this on!Sometimes i would stop over on a friday night and satarday morning we would drive together to the abattoir to buy some meat.
I used to trim the fat off the meat and make beef mince,i just loved to be there with him!He always had a small clock radio wireless playing im guessing radio 4 as it always played the oldies that he loved one being Mantovani and charmaine.I still miss my grandad,its been quite a long time since 1989 but i will always remember him with the greatest fondness in my heart.
Im a cook and have been for a long time and i still to this day wear a blue & white stripey apron with the upmost pride in my grandads honour!
Good for you, and good for your Grandad Frank..bless him. Peace and goodwill
We used to have a fantastic Butchers shop, he used to make his own Faggots and Brawn which was absolutely delicious. As kids we were brought up on Pigs Feet and Pigs Tails. My Mum would make some superb soups and stews using those cheap cuts of Meat which are quite hard to get today. There is some real skill in doing what that chap just showed us.
This was magic to watch, I got industrial strength nostalgia... I loved every second of it.
I’m a Dorset man and I cull dear. Last month I used a boned out and rolled haunch of Roe to make salt venison. I followed an old recipe that I’ve got for salt beef and wet cured it for 20 days then cooked it for four hours. Enjoy it New Year’s Eve with friends, we ate it stuffed into bagels with mustard and pickles. Sublime.
Brilliant proper old days.
Thank you so much for posting this, I’ve been hoping to see this for decades! I was left the fishing net from the start of the episode in Jack’s will and it’s one of my most treasured possessions. So wonderful to learn more about it. Happy memories of meeting Jack when I was a young boy and getting a tour of his incredible workshop. Wonderful!
Wow, how did you end up being left the net>
Imagine living next door to Jack, such an interesting man - I’d never get my lawn cut 😊
Fascinating as ever
Thank you. I am glad you enjoyed it. This has been a very popular programme. Out of Interest what did you enjoy about it?
@@DaveKnowlesFilmmaker always do, catching up on talking pictures channel too
Good to see the master butcher at his best. Good old Jack Hargreaves god bless you from the bottom of my heart
Aye aye - kidney onions again...
Thank you for posting David.
I've never had them but will look for a recipe.
Indeed. I think Jack relly enjoyed them when his mother made them.
@@Lousialee-hm3gu Not sure if you saw Jack talking about them in the last programme I put up th-cam.com/video/cIBx441E3pE/w-d-xo.html
Proper old time countryways told by an old time country gentleman much loved and missed by us all that can remember this way of life thank you sir for sharing and keeping it alive
Always fascinating countryside topics from Jack. I remember the first time I saw this process - wow I'd never seen any of this before.
I am so pleased you enjoyed it. This has been a very popular programme. Out of Interest what did you enjoy about it?
@@DaveKnowlesFilmmaker I do have a lot of DVD's by Jack and I love everything about who he is and what he knows about wildlife etc. This particular doc looked at a subject that I knew very little about indeed. I never knew this sort of stuff went on and the skill, knowledge and expertise of the butcher was fascinating. Jack has looked at subjects like making a rack out of wood - doing charcoal, fly fishing and all sorts of interesting subjects. He was a one-off, everybody loved him who knew him and his work. Mark
@@m.brizzy5407 Mark you are right and I think that was I was fascinated with his programmes even when I was a kid.
@@DaveKnowlesFilmmaker I used to watch him avidly as a kid in the 1970's - 80's.
I must have watched this program a dozen times before and I still love it Thanks Dave
So pleased it is still bring you pleasure Robert. What do you enjoy the most about it?
The whole program, the ethos of what Jack was trying to put across. I grew up in Doncaster and we were blessed with a great market and some great butchers and fishmongers. When I was a child we didn’t have a car just used the frequent subsidised bus service took our own shopping bags and bought seasonal veg from market gardeners. My uncle and his brother and farther were the fishmongers in Blandford Forum, I doubt Jack bought anything from them. When the shop was part of Mac Fisheries the fish used to come down from Grimsby. All that lovely fish just off the coast. Thanks again Dave
Absolutely loved this film as a happy reminder of my childhood. Jack Hargreaves was a MUST and my Grannies lives. We would watch it as a family and we ‘understood’ the stories that Jack was telling. Brilliant telly. Thanks for posting.
Fascinating, Dave! Took me back about 75 years or more to watching our village butcher in Sussex and seeing sausages made the old-fashioned way. Faggots were something we ate fairly regularly, but I didn't know at the time exactly what was in them! Any meat product was welcome, however, to a family in poor circumstances, and particularly during the period of rationing, which went on well after the war ended.
Yes Jim I did not really know about how they were made so I like you learnt something from good old Jack.
Watched all his programmes back in the day's , they should be rerun on the tv again. God bless you Jack.❤
They show episodes of Out of Town on the Talking Pictures TV channel.
An absolute pleasure to relive some of these classic episodes, thankyou.
Growing up in a small village in Lincolnshire in the 60's & 70's very few things could keep me indoors, but Jack's shows were one thing i wouldn't miss. Entertaining & educational. Sadly life has changed so much. 👍👍
Qualité d'image, de son et bien sûr de contenu absolument remarquables, j'avais vu des extraits commentés sur une autre chaîne, mais ici ça change tout, bravo et merci, vivement la prochaine!
Je suis très heureux que vous ayez apprécié le programme Jacks. Il y a eu 60 programmes que Jack et moi avons réalisés sur une période de 3 ans (1983-5) et j'en ai mis un le premier dimanche de chaque mois. Vous pourrez également profiter des programmes avec mon ami Andrew Parry-Norton, propriétaire d'une ferme dans la New Forest. La ferme appartient à sa famille depuis six générations et il se souvient de sa vie à la ferme de la même manière que Jack. C'est l'un de ses programmes th-cam.com/video/cHn_YgK2fk8/w-d-xo.html
@@DaveKnowlesFilmmaker merci beaucoup et bravo pour votre Français!
Wonderful.
Thank you Brian. This has been a very popular programme. Out of Interest what did you enjoy about it?
Sat here opened mouth .Amazing !! Thank you !
Thank you. This has been a very popular programme. Out of Interest what did you enjoy about it?
@@DaveKnowlesFilmmaker o
Old fashioned teaching having visited a slaughter house in the 60s with a school trip knowing where your food comes from,
something they seem to hide from in todays messed up world . I t was a first class video thank you again !!
@@goddam9925 Thank you.
What an artisan, the respect shown to the pig by the butcher. Love this progran!.
Absolutely fascinating!
Thank you. This has been a very popular programme. Out of Interest what did you enjoy about it?
Absolutely love these Jack Hargreaves shows! Thank you so much!
I am so glad you are enjoying them. There are more to come evry 1st Sunday of the month.
@@DaveKnowlesFilmmaker wonderful! I’ll watch them all and thank you!
As always, another great video. Thanks for sharing David.
My pleasure Pete. This has been a very popular programme. Out of Interest what did you enjoy about it?
@@DaveKnowlesFilmmaker i find all of Jack's videos absorbing. I found the butcher's skill great, and how the pork itself has changed ie, 200 lb being a lot heavier than modern day pork, but a lot was simply fat, which of course provides the flavour.
Pure Gold.
Thank you. This has been a very popular programme. Out of Interest what did you enjoy about it?
@DaveKnowlesFilmmaker Many of these episodes are so evocative of my childhood. This one in particular is concise and educational. Nostalgic, but without condescension. Personally many episodes bring back memories of my Grandfather taking me fishing. For example one time fly fishing in mid Wales in the 70s. We went in his Triumph. I was about ten. Grandad, me, and his pal who was a gamekeeper or groundsman or similar . He brought along his pet foxcub!
Grandad's fishing gear included a pair of Hardy Jets and a pair of Garcia Mitchell 710s. I'm still using them!
Happy Days.
@@SirDigbyMinge-or8md Sounds a great childhood.
I used to watch the local butcher at work as a kid,skilled men.Brings back good memories,thanks.
Traditional butchery is a true skill dying out. Incredibly underrated.
Thanks for posting this , Just Awesome , i am a trained Butcher and was taught the only thing not used is the oink
Iwas told you couldn't use the Squeal. Except of course, squeal and ham pie! (i'll get my coat)
@@51WCDodge Ha! Ha! Was that from Jacks 1,000 Joke Book????
@@DaveKnowlesFilmmaker Terry 😁Pratchett, Wee Free Men actually.
You mean the sound oink?
@@willyhwang1059 Yes
Jack was often seen in our village pub. 🍺🙂
Great Dave always look forward to the first Sunday of the month 👍👍thanks for posting my friend 👍👍
Thank you Craig.
Thank you Dave, that was fantastic!
My pleasure I am so pleased you enjoyed Jacks programme. This has been a very popular programme. Out of Interest what did you enjoy about it?
@@DaveKnowlesFilmmaker Probably that I was born too late to knowingly watch it the 1st time round (87) and these are the methods my Grandma (born 21) used to spend hours describing to me as a child and though I had an Aunt who worked in a butchers for 20+ years, my memories are very faint of watching the master butcher hang the meat, make the cuts and letting me press the button on the sausage machine.... Be it tradition or nostalgia, I found it very insightful... (as I do all your content) Jack's simple but deep descriptions of things like burning the pig in straw or de-breasting the woodpigeons as well as the masterful camera work really make me appreciate and respect "the old world" and the daily struggles and improvisation people had to use when compared with modern convenience and 98% of the media that is on offer today..... Well written, well presented, well filmed...
Flash back to the pig at the bottom of the garden thanks again for another brilliant show ❤❤
My pleasure I am so glad you enjoyed it.
I loved this series
This brings back memories. I started off working in an abbatoir from the age of 15. Started off in small ones at the back of butchers shops and then onto larger ones. The best ones were the small ones to the rear of butchers shops.
Hi Dave! A master butcher demonstrating his trade supplemented with Jack's commentary. Entertaining and educational as usual. Many thanks!
My pleasure Terry
I was a butchers boy back in the mid 70^s working after school on Thursdays and Fridays and all day Saturdays. Fond memories.
Rodrego El Hambra
In 1968,aged 14 ,i started as a butchers boy,working after school and and holidays,brings back good memories, our pigs were always cut in the shop,we had sawdust on the floor to soak up any residue blood and fat from sawing the pig in half, one thing you dont see now are pigs trotters,we had a big drum full of brine,in it went the trotters as well went ox tails,then they were boiled,the meat from the trotters was very tasty,we also made brawn from the pigs head,we were open until 9 pm on a Friday and 6pm on Saturday,a lot of people even then, didn't have fridges,in the Summer months those two days were our busiest,i was paid 30 shillings (£1,50p)+ a piece of meat,usually a shoulder of lamb,not Welsh lamb(to expensive)but NZ lamb, which we had just started to sell,when i left school in 1969,left on the Thursday started work on the Friday,then i was on £5.00 a week,,😊
You can still get trotters, I had them a few months back. Delicious they are too
A massive privilege to watch this.
Thank you once again for this fin piece of broadcasting, finished off superbly with Jack's pig squeak joke. Just perfect.
My first ever job was as a butchers boy, I used to come in after school and the first thing was to dress a dozen chickens, make and Hank sausages then help clean the shop. At Christmas he would have turkeys that would need dressing along with boning out whole gammons.
Sound like fond memories Chris.
That was really interesting. Glad you posted this one in the end.👍
I am so pleased you enjoyed Jacks programme. This has been a very popular programme. Out of Interest what did you enjoy about it?
@@DaveKnowlesFilmmaker I enjoy watching videos of Jack, out and about, teaching us "the old ways." I actually voted for this in your recent poll. The idea of a family raising a pig, having it slaughtered and then butchered, all on their property, is wonderful. Nothing wasted, a happy life for said pig, and food for now and later. For the family and neighbours. Interesting to see the cuts, half the pig for preserving, what bits make which meal. Nothing really wasted. Even a leg bone to make a spoon! The whole little story really. Can't even remember the last time I had faggots! Little bits of information like the butcher knowing if the pig was stressed or not by cutting through the bone. A good lesson for all. Again, thank you.
Thank you
I am so pleased you enjoyed Jack programme.
Thank you so much for sharing this.
I remember all the local butchers getting deliveries in and they were all hung on hooks round the walls. There was sawdust sprinkled over the floor and the butcher's wee dog always trotted around the shop. I miss those days.
Yes its all supermarkets now and very few proper butchers.
A few years back I walked past a butchers near the Barbican. From a distance I could see things hanging in the window, I was surprised as I hadn't seen it for years. When I got closer I realised they were all plastic
@@steveday4797 It's so sad to see our real world being replaced by everything fake. phoney and false.
@@DaveKnowlesFilmmaker Yes, the small town I lived in had a post office with shop, a co-op store that sold furniture,clothing and electrical as well as food, a clothing and haberdashery shop, a bakery, a cobbler, a green grocer, 2 butcher shops, 4 small pubs/hotels, a chippy/cafe, a massive 2nd hand/antique and new furniture store, 2 garages with fuel pumps and 4 grocery stores. Today there are only 2 grocery stores with the post office being in one.
@@Lousialee-hm3gu That's such a shame but we are the same. We do have a butcher but he struggle and I can see him going before long and once he is gone that's it for food shots outher than the Tesco Express which helped put them out of buisness.
Thank you Dave for capturing this almost lost knowledge, Cheers!
It's not really lost. This is still pretty much how pigs get butchered, except that, as JH says, they tend to use different breeds, and different ages at slaughter, for fresh meat and cured meat.
Every town had several butchers shops now you're lucky if you can find one!
Amazing skills of that butcher.
A brill programme
an interlectural marvel why is there no one left like this no more absolute legend of a man
Robin there are people like Jack but unfortunately television commisioning editors think we don't want Jacks type of programme and in many cases the audiences don't want these types of programmes. I am trying with Andrew on my TH-cam channel to do similar programmes but even with over 50,000 subscribers I only get two to three thousand views and this can be very discouraging especially as there is a lot of work that goes into the programmes.