Hi Reddit! A little bit of ordinary life for Ukrainian villagers. Today I was helping my mother-in-law with the butchering of a piglet she had raised. NFSW



by CF_Siveryany

41 comments

  2. Fascinating. We see very little of this in the West. What is done with the blood that was scooped out of the abdomen?

  3. Well, for about 6-8 months, that is, we put everything in the freezer and use it as needed. by the way, all parts of the carcass are processed. Bones for broths and soups, hooves for jellied (holodez), head for saltyson, and the insides for liver (the penultimate photo). For my mother-in-law, blood sausage is a must-have dish. There are bigger families where this carcass is used up faster.

  6. Cool to see how other slaughter pigs. We usually cut the artery at the neck and catch the fresh blood into big buckets with bread and make krvavničky out of that.
    Also we don’t burn the hair / scrape it but we use wax and hot water and then scrape it.

  7. I’m used to seeing a much less appealing version of pig meat on this sub. And as a hog hunter, I super approve of this. I love butchering a pig 

  8. Man, that stab wound is barely noticeable. Whoever did it knew where to poke, and the pig was probably instantly dead.

  12. I remember when we went to my grandma to help her with huge garden and once a year my dad slaughtered her pig. It was in Poltava region, near Chornukhy

  13. Wait. You mean pork chops don’t come from a grocery store?

  14. Лишіть мені хоч трошки сала.

  15. Meanwhile me: strugglimg to properly cook a few thin pieces of pork…

  16. I remember the first time I gut a deer. I was 11, my dad cut open the chest, cut the connectors, and cracked the ribs for me. The ‘easy’ stuff. Then he went to show me about how to cut the windpipe at the neck, so you can just rip pretty much everything out of the deer in one go. Then his nokia flip phone slid out of his fucking chest pocket straight into 8 inches of deer blood and guts. I had to find it, and the bastard called mom, told her his phone was soaked in deer blood, then turned it off, shook it out, and put in his lunch baggy.

    Second time I gut a deer was also tragic, we forgot the knife and hatchet(For the ribs), so we improvised. I had one of those disposable box cutters, and we found a rock. He had me gut the deer with a fucking dull disposable sliding box cutter, and a fucking rock. At least I know I can do it in a pinch now…

  18. I cannot see stuff like this without my brain going straight to the cartel videos

  20. Poor pig. They should smoke that bad boy. Whole hog with some KC BBQ sauce.

  21. Я Українець, живу у великому місті, але ніколи не бачив, як це роблять. Дуже акуратне відео, без подробиць, які не потрібні. Дякую.

  24. I was drinking V8 (tomato juice) while watching this.
    It really got to me!

  25. Absolutely no waste. What an extended feast. Slava Ukraine 🇺🇦 🇺🇦 🇺🇦 🇺🇦 🇺🇦

  26. I remember the pig slaughter in my house, my grandmother handing out biscuits and shots of brandy to those of us who were working, our hands cold from the water, scraping the pig’s skin to remove the hair. Then we hung the pigs by their hind legs before carving them open. At the end of the day we ate a stew made with the liver and the heart of the animal, and the next day we salted the hams, bacon and other parts to preserve them for the whole year. Good memories of when my grandparents were still alive.

  27. I remember the pig slaughter in my house, my grandmother handing out biscuits and shots of brandy to those of us who were working, our hands cold from the water, scraping the pig’s skin to remove the hair. Then we hung the pigs by their hind legs before carving them open. At the end of the day we ate a stew made with the liver and the heart of the animal, and the next day we salted the hams, bacon and other parts to preserve them for the whole year. Good memories of when my grandparents were still alive

  29. My grandmother used to do this. She would preserve the meat in salt. It’s how they got through the winter. She didn’t have a freezer back then.

  30. This was Western Canada in the up until the 70’s. Every yard had a massive garden and every fall the vegetables were harvested and preserved for winter. Hogs were butchered, we usually got a half a beef from a friend who had cattle. My mom’s side we’re German and we loved her Pot Barley Sausage. Just salt salt Peter and broiled in the oven until the skin was crispy. 🤤

  31. We used to pay for half or even a whole pig from a farm we used to live next to. We had to butcher it; the farmer did the deed to put the animal down. We also paid for half a cow, except the real butcher cut it up. All natural grass-fed beef and whole grain-fed pigs. Which makes it taste cleaner and its healthier.

  32. I’ve worked at the factory farms here in the US. People really should have a closer relationship with food.. the skill sets been bastardized and sold to the corporations.
    Makes soft people. Enjoy your chow.

  33. Brings back childhood memories. All the smells and sounds… Actually I think this was the reason why I became a vegan for a few years later in life 😀

  34. So skillful and natural, continuing the traditions of generations!

  37. My favorite part about this is that they are not making it dance as a joke. They are getting to work butchering and handing it off to be preserved.

  38. Beautiful scenes of Slavic village life, it has a timeless beauty and rhythm to it. Now is the time to put things up for winter.

Comments are closed.