The video documents a family‑run pig‑butchering session on a small farm, led by an adult referred to as “Speaker B” (Papa) with the teenage participant Jonah. The narrative follows the entire workflow for three pigs: pre‑kill preparation, shooting the animal, scalding (temperature ≈ 145 °F for ~2 minutes), de‑hairing, evisceration, skinning versus leaving the skin on for pork‑rind production, and final packaging into food‑grade bags and barrels. Throughout the process the speakers discuss safety, emotional nerves, and practical troubleshooting (e.g., over‑scalding, skin tearing, homemade gambrel construction). The tone is instructional yet candid, with frequent nervous laughter, family banter, and explicit references to the graphic nature of the footage (restricted on YouTube, available on a separate platform). The transcript captures decision‑making moments (when to hang the carcass, how to position the pig for shooting, how long to scald), the creation of a homemade gambrel, and the emotional progression from Jonah’s first shaky kill to a more confident second and third kill. The content also mentions ancillary logistics such as ice procurement, bagging, and the eventual disposal of waste, providing a comprehensive, step‑by‑step view of small‑scale pork processing.
Chapters
La la la la la, let me be free.
Happy day. We're up dark and early. Started the scald for the pigs. Gonna kill the pigs today, the 3 of them. I can't show the violence on YouTube of, of pig butchering. You can get that on Abundance Plus. So nervous. You are?
Other way.
You get—
I get nervous before shooting.
There's a lot at stake, you know, our safety, um, getting it right with the pig. It's always good to feel the weight of the sacrifice. If you're gonna eat meat, it's always good to kill something once.
Where are you going?
Feel the hate, feel that weight.
Pig's laying down. When two pigs are laying down and the one's up, this is a perfect opportunity. Oh yeah, so let's go.
That is a good strategy to kill a pig, is to actually catch it while it's asleep.
I did it.
Because— oh, you— that's how you did it?
I did one like that. It was just laying there, just looking at me.
That's why we're gonna do skim, because when they drink, they hold their head still. When they eat, they're like this. You got the gun? Who's gonna cut his head off?
Henry, go get it with your sock.
He's gonna shoot the pig. There's already some pigs coming. I need to get rid of that nervous energy.
Aim a little more down.
Ready? Let's go. Jeez, their noses are wet in blood. All right.
Oh, that thing's dead. He wants to put him in the thing. We have to put him in the scalder. I know, Paul, but let's just hang him here.
Let's just— y'all vote on me. Well, they want to hang him here. I want to move him over to the scalder and then hang him up there. The reason I don't want to hang him here is The bucket's way up and they're driving across the farm. He looks like he's cold. Dramatic. Pig killed. Went great. Pre-game jitters gone, at least until the second kill and it's Jonah's turn to kill. 140, 150. We're at 150. We're at 152, 153, I think. I think it's gonna be fine. It might be a shorter scald. It'll cool off too when we drop the pig in there. Let's do 80 seconds and then we'll try it. The rule of thumb is, I don't know, 140 to 150, a minute and a half to 3 minutes. That's where we're going off today. Did you have to do any reviewing this morning? Oh yeah, ask Mr. Gookapants what's the scalding. What's this? Well, you do this once a year, you tell me. Do you know what temperature do we get it at?
I thought like 145.
And how long?
2 minutes.
We gotta get this just right. This is the difference between misery and satisfaction. This can be quite the pleasure if you get this right, quite the nightmare if you don't. I feel like this is not a great sculpt.
No, I think it was too much.
It's not just coming off like, uh, scraping butter or something. I mean, you can just— you think it was touch it and it fall off and get it right. Let's just get what we can done. The legs are coming up nicely though. This isn't so bad. Look, it might help to just pull. Look, look, just pull too. Go get your shaving cream. I seriously want to try that. That could mean it went too long.
This has got to go back in, Papa. Look, this is tough. The pigmentation of her skin.
Remember that hook just now?
That's a good one right there, right? Yeah, but yeah, her spot.
They want to put it back in. You can go too far with it. It's as good as it's gonna get. Looks like maybe we went too far with it. It can lock the hair in if you go too far. I'm gonna have to skin it. Okay, so you don't have to skin it, or you don't have to scrape it. You could skin it. It doesn't skin as nicely as a cow, and you lose some of the fat. So that'd be one reason for doing it this way. We'll keep all the fat. But another reason is you— the skin is where you get pork rinds from, and this is the only place I can find organic pork rinds. We're making some rusty mistakes. We should hang it by the other side first so that when we switch it to this side, it's ready to be hung to have been eviscerated. Should have left the head on because the head stabilizes it during the evisceration, touches the floor, keeps it a little steady. Here's your bath water for tonight, Austin. We already got it heated up for you. Is it nice now?
Uh-huh.
What in the world? A little bit A little bit more, you think? This is not so terrible. Better than the last one. Look at this, look at this.
I think that's it. I want to shave.
I think if we go more, it'll make it worse. It's a good sculpt. See it coming off? Just a couple of scrapes, coming off in big chunks. Yeah, I mean, it's never like easy unless you get like— I can't reach some sort of miraculous perfect. We torched it to get the little fine Oh my God, uh, hairs that we couldn't get with the knife or the scraper. We want to take this in there and then the butcher say this is the best pig we've seen.
Papa's pride and joy.
Austin, we just got it done. Don't tell me what time it is. What time is it? 9:20. It was pretty slow.
It was.
Sorry, we started at 7:30. Shoot. Let's go, uh, eviscerate. We're gonna get Jonah eviscerating and then we're gonna get another one going. Jonah made a homemade—
how quick do you do that?
That was our rope swing.
That was our rope swing.
That was Wow, homemade gambrel just like that.
Yeah, I made that gambrel earlier. The idea is just goes through like that, one on each side.
I like it. Let's see if it works.
Now you make me nervous.
Thanks.
It works. Actually, it actually locks in nicely. I cut the butthole out. Cut his guts out, half him, and then he's good to go.
Just got this guy hung. Jonah wants to see— or Jonah wants to kill the next one, and then we'll get Jonah eviscerating and we'll go scrape, and things will really start moving along. They really need to, or we're going to be out here all day. Nervous?
Yeah.
Why are you nervous?
Last time I shot the pig, it didn't go so well. I missed. Yeah, I just don't want to miss. I'm going to go up there. I'm going to shoot the pumpkin to get a practice shot. I'm going to get him while he's asleep. Where are the other bullets?
Okay, laying down's fine too. You want to aim through their head to their anus. Yeah, like act like you're trying to shoot it out their rear end. Wait till it gets straight on. Wait, just wait for it. Be patient. Yeah, okay, um, wait, time out. This is going to fight. They're going to fight. Go ahead.
He won't get his head straight on.
Move the pan off that wood thing. Yes, here comes up. Go ahead. You got it. There it is. Dang it, he pulled the trigger but the safety was on.
That would have been the perfect shot too.
There you go, you got it. Really?
All right, get it. Feel good? First thing I'm gonna do, I'm gonna cut that around the anus and put a zip tie on.
Dang it, did you pop it?
Messed up. I cut the entrails. This is the really annoying part when you got to cut the anus out because it is so fatty. Got a nice big ham full of nice juicy fat. It's like so tough right there. So now we're gonna put the pigs in the trash cans and, uh, send them off to the park. We get both of them in at the same time? Yeah, or both of them in the same barrels, what you're saying? Yeah, like, let's do that. Oh yeah, you do that, Jonah. Can it bend the other way? You're so strong! Oh no, please go in. Yep.
Hey, this is a sign of oversculpt, the tearing. Really proud of Jonah pushing through. Wasn't real comfortable with his first kill. Stepped it up. Even though all comfortable for the second one, he feels better about it. And that second one did go better. The third and final one, we really got no groove. Must be 1 o'clock maybe. Pull the trigger near 7:30. This will be the hardest of butchering days this fall. Barrels, something for the pigs when you're done. What do we have? We bought some ice. Our ice maker is not up and running yet. What do we do? 4 bags per pig. Hey, that's enough. We get these big plastic food-grade bags that we put the pigs in first, then put them in the barrel, then put them on a pallet and put them in the—
wait, this is the other pig.
You know, you're gonna have to strap them together. Want to play the name the innards game? We got 1, 2, 3, 4, 5. Somebody tell them what that is. Blood. Must be jacked up a lot. Okay, everybody got the— we got the liver down. People know the heart. These are the two that you struggle with. Kidney. Somebody says tongue.
