Traditional Pig Butchering Methods with Jack Hargreaves

Jack Hargreaves delves into the resourceful practices of rural life in the past, focusing on the importance of pigs and chickens in providing essential protein. Learn how families made the most of what they had, from feeding pigs with household waste to the traditional methods of butchering a pig once killed to feed the family. Jack shares fascinating insights into the old ways of farming, including the significance of bacon and eggs in English cuisine.
This nostalgic journey highlights the ingenuity and resilience of country folk in times gone by.

This programme "Cutting up a Pig" was recorded on 10-11-1982 and broadcast on Channel 4 in 1983.

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