Thanks for the comment and watching our video! Watch all of the Episodes of the Guenther Family at the KZfaq link below kzfaq.info/sun/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F

In a world where most are trying to erase the past it is awesome to see others keeping these traditions alive.

I remember hog killin's well. We killed three a year. We had the scalding pot outside. Several neighboring men would come to help, and would go home with some of the meat. Mom, my grandmother, and one aunt would cook for the crowd, grind and make sausage. We would can some of the tenderloin that same day. My grandmother would also make lye soap. Busy, busy, busy day; but worth it. Meat for the year, except for fish and chicken.

Takes me back to when my grandpa butchered hogs. Never had the stomach for it.

Almost a lost art I'm sure, so good to see this family keeping a tradition alive, as well as providing for their families, thanks for the video

Great video. It's so nice to see the Guenther family working together and keeping the traditions alive. Blessings!

There's a class right there. People would pay to be a part of that process. Priceless information straight from your Dad. Love the whole family. The men are real and the women are just lovely. Hope to get down there to meet you one day.

Man, that's a great video! It brings back a lot of fond memories from childhood. I like the fact that everyone participated in the job at hand, and they are such great people. John, many thanks go out to you and your wife for the great KZfaq channel the two of you have created.

As a former meat cutter from many years ago, we never broke down the whole animal. It was already broken down before we cut it into whatever it needed to be. Very informative and interesting video! It’s great to see how it was done! My brother-in-law still does this once a year. Thank you for sharing!

I'm late watching this, but man oh man, was this so excellent to watch! Love the passed down family methods and traditions! This is soooo rich and encouraging! Let's me know that the salt of the earth people still hold tight to old ways in many parts of this country. Thank you so very much for your precious videos!

It is great to see that you carry on the traditions of the ancestors way of preparing food. It brings back memories of when we lived in the Mennonite Colony in northern Mexico. My fathers family also came from Saskatchewan. My favorite part of the Pig was the ears and feet. It is so good to see you teaching the young people. Looking forward to the next video.

Loved the video John. I grew up in the 60's and we always butchered two hogs every year on a Friday after Thanksgiving. We did the scauld method too. Just like the Guenther family. Nothing went to waste. Good memories, thanks for sharing.

Wow….watching this sure brought back memories of younger days, Thanks for sharing …….

Interesting job. A lot of work going into getting fresh meat but so worth it . Thank you for the wonderful videos

I grew up our family did the same thing us kids would take the liver an out a stick through it an put over the fire an cook it up an eat the heck out of it 😂. The whole community would bring their hogs help each other it was all day event. Great Times. Thank y’all for sharing another awesome video.

Home raised with love ❤️ that's happy and tasty pork !!! One of my friend Gregs chore was to slop the hogs. I liked helping. I remember how good the sausage was from those pigs !

Thank you for sharing ✝️🙏🙏🙏✝️

This video takes me back to a better time and warms my heart thank you so much

This was very interesting to watch. It's important for modern generations to know how to survive like our ancestors did. From Texas, thanks so much, God Bless! 👍

One of thee best videos , your family members will cherish this forever ,…… priceless!!!

Professional , friendly family, God bless you for keeping your dad’s memory and your traditions alive.

Thank you for sharing this! I hope the curing, butchering, and sausage making end up in a video at some point as well.

That's a beautiful thing to pass down the generations. Great jobs folks.

I remember hog killings. That’s what we done when I was growing up. We raised almost everything we ate. My daddy would swell the feed too. We smoked bacon, and hams in the smokehouse. This brought back lots of memories. Thanks.

Great content great to see a family working together and not letting go of the Mennonite traditional ways . I am related to these Guenthers on my dads side of the family. Cheers from northern BC Canada

Taking me back to my early childhood. What we didn't eat the dog would. Great videos and content John.

Your dad would be proud. I truly enjoyed watching a family tradition. Thank you everyone for sharing. Thank you

One of the best butchering video I've seen,thanks

I live not far from you all. Really enjoyed watching the video.

That was a process that used to be as common here where I live as the sun coming up in the morning. Thank you for posting this and I hope we will be able to see the rest of the process.

That was an excellent video

Thanks for sharing this. By the time I was born my grandparents were taking their live animals to the butcher for processing. However, my grandmother would explain to me many times about “hog killings”. Back in those days they would let the hogs run wild in the mountains. Then they had bull dogs to catch the hogs and tie them up and bring them back to the farm for butchering. So, the only butchering I’ve ever experienced was deer and chickens! Thanks again!

Brought back a lot of memories! Thanks for posting! I really enjoy your channel.

Interesting video. Great job

Good job on filming the process, I kill a hog every year and cure the bacon, hams and shoulders with a salt and brown sugar cure mix

Wow I was privileged to be there when my Grandpa Burley Lainhart butchered hogs. I was young but watched the whole process.several times. This video explained in detail what I saw and made the memory much clearer. Awesome video John as usual. Thank you.

Hey Holly my grandparents loved to make scrapel and our favorite cut of pork was side pork we call it. It's uncured bacon cut thick and fried crisp with alot of s&p....... Note the last name similar huh...... We are from Minnesota

Great video. Looking forward to day two.

Great video. Brings back a lot of memories. I haven't done it in years. Job well done. Thanks

Very nice great video! Thanks for sharing!

I grew up just outside a City. My Parents were immigrants from Ireland. They had 9 children. My Dad was a steel worker and made a fairly good paycheck and Mom was a nurse's aid. They had to save money anyway they could. We cut and split firewood all Summer long to burn in a wood burning stove during the cold Northeast winter. ( He never purchased heating oil). We had large gardens and canned everything we didn't use right away. A few towns over You could buy whole pigs at a fraction of the price per pound from a farm. We used to buy 2 150 pound pigs every winter and they would be slaughtered, cleaned out and cut in half there at the farm. We put them in the back of the old pickup truck and brought them to our basement. Butchered them up much like your family does. Salted everything. Hams and bacon, miles of sausage. Black pudding and much more. Your videos take me back to the wonderful memories I had as a young boy. You have a beautiful family. Thank You for sharing your stories!

My grampa had a wetstone wheel like that with the water in the tub, it was old and leaked but I sharpened knives all the time on it...

I think this is just the best thing ever. I wish I was your kin because I’d be right in there with you. God Bless you and yours.

Brings back memories man we ate everything but the oink

This brought back a lot of memories of childhood . We would go out to my grandpa's place and butcher a hog in the winter. He used to make blood sausage, head cheese and scrapple. I loved the fresh cracklins that he would fry and put in homemade cornbread. I miss having that fresh pork. This video is so informative and helpful to anyone wanting to butcher their own meat. Good job Guenther family.

Great video....i`ve cut up many deer, a few beef and birds but Never a hog......TY for showing how our farming family lived

Heck ya!!! My kind of folks and day. Blessing to you all! Stay well.

This was so interesting I've always wanted to see how they cut a pig up to makeham,porkchops,bacon& an sausage! My mom grew up on a farm an she experience all of this cutting ap pig up also!Thank you so much for doing it so people like I wanted the experience seeing this done!.

Excellent. That brought back memories from my childhood on the farm. Can't wait to see the next video on the meat processing. Mom would make pickled pigs feet. Delicious. We ate it because we didn't know any better. But,I never could eat fried brains.

It's a family tradition. Mr Guenther, your Dad would be proud ya, and I know your Mammy must be smiling ❤

Scrapple was one thing, that was new to me...John & Emma showed me through the process. ❤

The Gunther Family is the real deal I'm thankful to see this.

Great video I enjoyed it love seeing how they do old time traditions I was born into Appalachian mts. My grandparents used to do their hogs my grandma canned her garden every year kids today don't understand that back in the day you couldn't just run out to the grocery store whenever you needed something nearest grocery store to us was 40 miles away and when it snowed my grandparents were house bound until the snow thawed or spring came along so thanks for sharing this video lots of memories

This was a very interesting video. I enjoyed watching it. Thanks so much for sharing it.

Thanks for sharing 👍. That's how it's done for sure. Not much on a pig goes to waste. Wounderfull family tradition, right down to the lil ones. Like they say... Give a man a fish, he eats a meal. Teach a man to fish, he eats a lifetime.

Can’t wait to see the rest of the process. Definitely an art to butchering meat. I was fortunate to grow up raising our own animals. We had a neighbor butcher. Fine Job All 👍

Will you be posting day 2 of them processing the hog? We really enjoyed watching the family. Thank you for posting this.

I love hog head Souse! I recently acquired a Head from a friend and they threw the feet away but I bought feet from our local Butcher shop and cooked them down to used them mainly for the Gel to hold the meat together and I simply cut a piece and pour vinegar over it!!

I really enjoyed this family video. The live in-process narration was outstanding. Vids like these should be preserved by the Smithsonian as an educational series. Woodworking, butchering, masonry, fencing, lumberjack, etc.

Great to see family working together passing on those traditions.. Thanks for all your videos. amazing

I'm 67 now but can remember back waiting for a good cold snap here in NW Florida and it'd be hog killing day. All of the family, aunts and uncles and all the cousins would gather up and butcher hogs a lot like y'all were doing. Didn't ad ash to the scalding water, but did add some pine tops so the hair would pull easier. Would clear the intestines like you but also make chitterlings also. While we were working on finishing up the butchering my aunts would take the heart, liver, and lungs and boil them up making what they called liver and lights with a big pot of rice to be had after we were done. The head was split, brains taken out for scrabble eggs and brains....head then boiled down, stripped down seasoned, stuffed in a cotton bag and hung to make hoghead cheese. It was a chore and did save everything but the squeal , but it was enjoyable....kind of like a family get together. Remember those days fondly.

I love how they said, "Dad ..." They don't need to say anything more!

“The Old Ways,” live on, here with the people doing the harvesting and, with the audience here, watching the process in this video.

Thank you for this video so many children don't know ware there food comes from. Nice job carry on.

Thanks for this video, brought back a lot of memories. I grew up in the 50's and 60's, this is very close to how we processed our hogs. We killed 5 or 6 hogs each year. Neighbors all helped each other. It was normally a 2 day affair for each. A day to get everything ready and a day killing. We salted down the hams, shoulders and sides until the salt had penetrated to the bone then taken up and rubbed down with black and red pepper and smoked for about week.

Great job by the family and great video. Always learn something.

You got some mighty stout grandsons there my man. They look like strong young men. Y’all have taught the kids to work. WELL DONE!

I just happened upon this and I'm so pleased to see the old ways still being done . Growing up in the seventies Stratford/Milverton area in Ontario Canada one of my favorite meals was using the meat from the pig feet . Grandma called it jellied hawk (hock) . Ate it with vinegar and onions . I guess having a German background helped , many wouldn't eat it lol . Great video people !

This brings back a lot of memories. I guess everybody has their own way of doing things. My great grandfathers, my grandfathers were all farmers, raised hogs twice a year they killed hogs.my father had hogs and he also had a job. He would also kill hogs twice a year At times he'd bring tin tubs full of .meat home put in the room off the kitchen. At times he'd cut and wrap his own meat. We ate the feet, chitterlings, the liver. I remember him packing the kidneys. I don't know who ate them. One my grandma s made Brunswick stew out of the head.at one point he'd smoke the meat. Later hung the hams up salt cured them in the attic that he built. He knew when they was ready. He'd been doing it since he was a boy helping his father.he didn't marry till he was 30.my mom was 21. My dad even though he had a job, he had time to raise hogs,plant a garden. I'm not the oldest. Spent lot of time going to the hog pen with my dad. He did this up until 2018. After he retired at 70 he kept raising, selling hogs. But he'd often by 80 have someone else process the meat but he still cured his own hams. You can see why my father was my hero, he wore many hats. Had to be tired. But he never complained. He never, swore or drinked. Sadly he passed 4 years ago. No it was not the pandemic. He was 90 just tired.😢 RIP dad. I miss you.💓🕯️🙏😔🌹. Vee.👋👣.

Good job Keep the old clean ways alive , Always support the Farmers, Family good food and old ways Love it

Thank you very much for sharing your family tradition. God fearing people will have to learn to do these things to live.

My son is 38 but when he was 2-6 years old he would eat fried hog brains and scrambled eggs . First time I saw him eating them lol we had spent the night with my mom and granny, and I came to pick him up and see my mom .. and my mom said Peanut ( nickname ) tell mom and dad what you've been eating for breakfast . He looked at me smiling I had grits and hog brains with eggs . Mommy . I almost passed out laughing the way he said it .

Best video on utube. Thanks for sharing, I can't wait to see part 2. You're Dad would have a ear to ear smile & be very very proud of you guys.

Awesome family, thank you for sharing your story with us. God Bless each and every one of you.

Thank you for this great tutorial. So nice to hear the family's tradition and honoring their parents/grandparents memory. My maternal grandmother raised and butchered hogs. She was tidy and orderly as are the Geunthers.

great video!

Wonderful demonstration and explanation of the hog butchering process, mixed with those endearing family stories.

This was awesome thanks for sharing an awesome family tradition. All i can say is keep them coming and cant wait for the next video.

My mother grew up during the great depression, no electricity back in the woods. They would get together on a cold winter weekend when all the kids were out of school and each Uncle and Aunt would bring over one or two hogs to be killed scalded and cut up. They would go down to the creek and clean out the intestines and hang the meat up overnight to chill. After church on Sunday they would all gather back at granddads and finish cutting up the meat. The kids would hand crank the sausage grinder and sausage stuffer. The ladies would can the meat in jars in a big outside pot of boiling water. Mother said they would render down the lard and everyone would bring over several wooden flour barrels a little bigger than a 5 gal bucket today., they would pour a layer of lard in the bottom of the barrels then a layer of pork chops seared on both sides not cooked through, then another layer of lard then more pork chops, lard, pork chops finish off with lard topping to keep the air out. They would keep the barrels in the house and as her mother cooked with the lard and came to the pork chops they would have pork chop with collard greens and the pork chops would be finished cooking then. Mother said the pork chops would only last about 2 months before they were all ate up, but they never went bad. I remember when I was about 10 years old going to one of her cousin place to help out killing 4 hogs. By that time they had electricity in the woods and freezers. We still killed one cow or steer about every three years and her cousin would come over and kill it for us. We would can the whole beef in jars and had a big space in the barn to keep it all out of the weather. We would put hay all around the jars to keep them from freezing during the winter. Growing up I did not know what a tough steak was, because all the beef we ate came out of a jar that was pressure cooked tinder, mother making the best meat gravy out of it over rice, new potatoes or home ground yellow grits.

I absolutely love this Muddy pond series it's my favorite, hopefully you do more videos on them ❤

Everything is very interesting to watch. I watch Homesteading channels and they butcher hogs.

Families like y’all are a blessing

Thank you for this priceless information!

Every bit of practical knowledge like this makes you more free and independent.

I watched my Dad and neighbors do this ,way back in the 50’s in Jamestown, Tennessee. These guys are doing a fantastic job.

We'd stew the pigs feet with white beans that had been soaked in rainwater. The water from our well had lots of sulpher, so we would catch rainwater and filter it. Then we'd soak the beans in the rainwater in a big pot for a couple of days to soften the beans, add the big's feet and let stew on low heat the whole day. It was a fine meal that I miss. When my kids were little and they would ask what was for supper, I'd say "Pigsfeet and Beans"!

these videos are invaluable. love seeing the whole family take part in their food source. Mark is SO knowledgeable & what a great leader.

Great video! Thank you for sharing this!!!

This video not for me! I do eat meat. Just not into watching the processes! Looking forward to more great videos!

I have cut meat for 17yrs. I just left the corporate world and moved to a small mom and pop meat shop and I’m learning to butcher beef, pig and deer. Great video

That is one beautiful family. Another excellent production John.

My grandparents had four kids who all got married and had two to five kids per family. At hog killing time we all showed up at the farm. Say 25 altogether. Each family had a freezer and also canned some. Each year we killed three to five pigs depending on the size. Grandpa had a big watering trough and he put a fire under it and about 15 inches of water for hair removal. The kids all put our gum boots on and waded in with each new pig to scrape the hair off with our feet. We all held hands or held on to the side of the trough as we tromped on the pigs. You learn to slide along the body and the hair came off easy. Us kids had a great time and the hollering and laughing seemed like a party for us. The whole day was filled with one new experience after another. Thanks so much for sharing your experience with all of us. I'm watching with a tear in my eye and a heart full of wonderful memories.

This brings back great memories when we had an excused absence from school to help butcher hogs. That was in Crossvile Tn..

Great video!! I rememember raising hogs with my grandaddy and my dad. we would take em to the butcher shop to cut up for us and divide the meat between 3 families probably twice a year. It was so much better than store bought for some reason. Great memories! Thank you!!!!

Remember these days as a child. Butchering day, and the whole hog roasts with the neighbors.

Gee, I've really enjoyed this. As a born and bread city bloke this has been really educational. Thank you.😁

What great video to watch,brings back memories when my brother and I helped my dad butcher hogs. Thank you.

Thanks a million for sharing this with the world

THANK YOU!!! for teaching this young men the things our pawpaws and mommas taught us. Train up a child in the way he should go, Even when he is old he will not depart from it. - Proverbs 22:6 Thank you for not wasting anything, everything on an animal is to be eaten, our Lord Jesuschrist commanded us this way.. When they were filled, He said to His disciples, “Gather up the leftover fragments so that nothing will be lost.” - John 6:12 Everything on an animal can be put to use, from the head to the feet, pickled feet my dad use to make back in Mexico, even intestines can be eaten fried or casing can be used for chorizo or sausage, skin for cracklings. Heck I even save the tendons to make bowstrings. Thank you also for harvesting your own food and for the hard work on raising animals to eat, as God planned the way He made it to be but mankind has corrupted all things...you have a beautiful family. REPENTANCE FOR THE FORGIVENESS OF SINS, REPENT AND BELIEVE IN THE TRUE GOSPEL OF JESUSCHRIST FOR THE FORGIVENESS OF SINS.

My husband and I watch your channel religiously… thank u for sharing so many interesting places …