The video is a hands‑on, on‑farm demonstration of how a small homestead family and friends butcher a pig for pork in 2020. Multiple participants (labeled A‑F, Rebecca, children, and guests Ben from Holler Homestead and Jason from Sow the Land) walk through the entire process: from positioning the carcass, cutting through legs and ribs, navigating the spine, removing organs (heart, esophagus, stomach, bladder), and handling the carcass with tools like pliers, zip‑ties, and a scale. Throughout the dialogue they share practical tips (e.g., cutting along bone to avoid puncturing the gut, using zip‑ties to secure larger bone sections, checking the scale zero, avoiding bladder rupture), safety reminders, and anecdotes about past butchering attempts (sheep disaster). The participants also discuss logistics such as moving pallets, using aprons, and cleaning the meat. The closing segment shifts to a promotional pitch: the host offers a free training link for viewers to learn how to butcher their own pigs, emphasizes the humane benefits of on‑farm processing, and thanks collaborators (Ben of Holler Homestead and Jason of Sow the Land) while encouraging viewers to check out their channels. The overall tone is informal, collaborative, and instructional, with moments of humor and family interaction.
Chapters
Oh wow, what is it at?
110.
Probably gonna go all the way up to 120.
Adults can sit the closest to the fire. The kids can't.
That—
Mama?
Yeah?
Where did the butterflies come from? I saw some pig butchering, so I can— I still had to buy an apron.
Uh, the fireflies.
My grandma said she saw some fireflies.
I did too.
Butchering pigs. And I always have to be the pig.
What'd he say?
He said that he wants to see the pig butchering so he can show Azariah how to do it. Sometimes they play pig butchering and he always has to be the pig.
Yeah, played on the steps once.
I'm gonna run down the hill, come back up so that their bodies— yeah, their hind is facing the wood. Hey, we're perfect!
We're at 173.
All right, let's try it again. Okay, back to fit. Okay, down. Lock it down. You good?
Get the legs, guys, right through the right one.
Hey, there it goes.
We're gonna get this done so fast.
That's a good job you're doing.
Whoa, look at that pig! What?
Yeah, they cut.
Right there. Oh, right.
I think it'll work better when he puts a leg down.
And he had to cut over on this leg.
Is these pallets better to use than the— All right, I'll grab yours.
Can I get that hair?
Just to say you did it.
That's right, I'm a scraper now.
I want to see how good that works.
Those are nice.
Okay, hold on.
Wait a minute, wait a minute. There we go.
Oh yeah, here you go. You use this one, buddy.
Yeah.
All right, thank you.
This one's going to be a lot harder.
This side.
Gideon, lay back.
Honey, careful.
Whoa, this— it's good to go against the hair or with the hair?
It doesn't matter.
Oh, Papa, watch out! Right down the booboo.
That's warm.
Oh yeah, that helps a lot.
What happened?
The scale's not zeroed out. Why did that get stuck? Anybody got pliers? Never mind, there it goes. It's not zeroed out because it's going minus.
Oh yeah, 170, 180, 180.
You got zip ties or string?
Uh, Jonah, can you help him with either one of those?
Vulva out at the same time too. You found the bone?
Yeah. Okay, stand against the motor. Does it seem like I'm standing against the bone?
Yep. Seem right?
Yeah.
And just start cutting in, following the bone until you can grab this and it's like loose so we can pull it out and get a knot around it.
Can you buy wood that looks like this?
Get your finger on that.
Yeah, you got to do like that. Maybe when they— when they do the shed.
Look, no, I want to—
you ask if I'm messing up in there.
Can I reach my finger down it like you do?
Hold the—
go like this.
As soon as you can get in there, then you can have—
remember when we butchered those sheep? It was a disaster. It was literally a disaster.
Why was it a disaster? Why? What happened?
Remember, you cut the piece that you hung the grand bell on. And I had— you know how the bone goes like this? Bone gets bigger here. We had to zip tie it right there really tight to hold it.
Hey, we were just planting, man. We were just doing it. Yep.
So intense.
See, Jenna, how I'm keeping me from hitting the guts with the fingers? You'll know my fingers are ahead of my knife.
You'll know when you hit that breastbone.
Can we move this pallet?
We can move the pallet a little bit.
Breastbone.
Okay, that's as far as you go.
I did it.
Now you just work on figuring out where your butthole connects. Yeah, like all this right here in there.
She's full in.
Yeah, there's turds in there, so just don't puncture anything. You start—
what is this?
You gotta—
you start working in there.
You're trying to do it by hand?
I was seeing if I could get up in there.
It's the only thing holding it, right?
Right there. Yeah, her bladder's full, so let's not nick that. What's that? Water bladder. This, uh, that's gonna be that right there. Mm, let's see if we can connect the dots. Yeah, get up in here. I can touch my fingers so I know you cut right. Feel the cavity? So you're just wanting to break everything around that. Looks like the, uh, the vent is starting to move down, so you're getting close.
There it goes. There it goes.
Okay, now the only other thing you got to disconnect is the esophagus. So just start chasing all this down and out, and then you'll reach down there and get the esophagus. That's how you know I'm concentrating, is when I start sweating. Plus I'm wearing a lot of that water. That's fine, though.
And what is this?
This is full of something. Stomach, maybe.
It's down there.
There we go, it's coming. So that's stomach. The hardest part is getting down there and getting the esophagus, but you can pretty much feel it. Can you feel that esophagus?
Mhm.
You're probably joking with them. Probably. You might need to come down here. This should be loose. You got it.
There it goes.
You got it that time? You just pull down on it hard?
You just pull on it.
Can I cut the heart open too, or are you guys going to save it?
Get that out of the way.
Just like that, and then just go all the way into the bone.
I remember we had jackfruit and it was pretty good.
It was pretty good. The same.
Which way?
You're good, Ben.
Have a look what I got.
Never.
Nice. All right, all right, let's pull it out and wash it.
Yep.
Hey, if you guys like that, I hope you did. If you want to do that yourself, actually one of my most popular trainings is how to do that yourself. Even from the, the shoot, which we don't want, we don't show on YouTube, to the, the prick, the stick, the stick, thank you Rebecca, all the way through to then putting it in your cool room to be broken down yourself or taken to the processor like we are doing at this point. So learn how to do that yourself. We do it on farm because it's most humane. They're eating, they don't know what's coming, it happens. They're not getting to a trailer, they're not getting stressed out, which can affect the meat. Stresses them out. And so it just seems to be best. If you guys are interested in that, I'm gonna put that link for in the description. It's a free training. And also, big thank you for the Holler Homestead, Ben, for helping us out so tremendously. Also Jason from Sow the Land, he actually got behind the camera. That wasn't the plan, but he was coming to help. He got to help with the other pig, but he just grabbed the camera and he just does great cinematic work. Work, you can check out both these guys. Holler Homestead is Ben. They're both— these guys have wonderful stories moving from California to North Carolina to make this homestead thing happen. So check out the Holler Homestead and then check out Jason, uh, Sow the Land. They're both doing amazing things. I'll leave links for them and the training down in the description.
