To Kill A Pig Nicely: Thorough Instruction on the slaughtering of a pig
To Kill a Pig Nicely: Thorough Instruction in the Slaughtering of a Pig
Andrew Plotsky of Farmrun, erstwhile apprentice of Farmstead Meatsmith and consummate media artisan, has made another film with us. It harmonizes with our other films in that it is winsome and educational. Our goal was to show you every step of a proficient pig slaughter, including the curiosity of muscovy drakes. The camera stays faithfully at its post for the entire film, capturing the kill, the scald and scrape, off-screen conversation, the decapitation, the evisceration, the bleating of sheep, the posturing of roosters and the halving of the carcass.
We felt that the Pig Slaughter precept in The Butcher’s Salt series provided quite enough words on the subject. So the script for this hour-long documentation is one word.
This film is part of our Pig Slaughter Collection, the other half being our Pig Slaughter e-chapter (see above link). In my mind, the showing and the telling of so profound a mystery as hog slaughter cannot be separated. Please find your way to the Pig Slaughter e-chapter page to complete this educational set.
For a long time we charged for a digital download or DVD of To Kill A Pig Nicely. We’ve recently made it free on YouTube to give you a taste of our Meatsmith Membership program content.
We recommend purchasing the 30+ page Pig Slaughter e-precept in our store for the complete education.
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