Meatsmith Gloucester Old Spot Pork Share

(5:17)

Why We Raise Gloucestershire Old Spot Pigs

(4:5)

The Life of the Meatsmiths

(13:3)

Aiming Trajectory for Harvesting a Pig

(7:19)

Slaughter Day Fry + Brinery of Pork \u0026 Equalization

(5:24)

Moldy Bacon + Curing Temperature: A Meatsmith Scraping

(5:53)

How We Built Our Butcher Shop

(8:31)

Gloucestershire Old Spot Pigs (along with Tamworth, Berkshire, and Red Wattle Pigs)

(13:58)

How To Cure Meat in the Refrigerator

(14:56)

Management of Out-Wintering Cows \u0026 Young Stock on Fodder Beet - Bisterne Estate

(15:14)

Episode 65: Natural Law, Part 1

(48:11)

Episode 67 We're Moving, Here's Why Part 1

(52:19)

A Meatsmith Harvest: Ep. 11: Meat Preservation Part 1 - Whole Muscle Curing

(2:4:21)

Farmstead Meatsmith Cold Smoker

(8:40)

Sausage and Charcuterie Part 1 - The Farmstead Meatsmith Complete Harvest Course - Day 3

(28:1econd)

Adventures in Pig Training ┃Getting Gloucestershire Old Spot Pigs

(12:47)

Farmstead Meatsmith: A Discussion with Brandon Sheard

(17:9)

A Meatsmith Harvest Ep 28: Raising, Slaughter and Hanging of Beef, Part 1

(1:1:54)

A Meatsmith Harvest Ep 30: Skinning and Eviscerating Cows, Sheep and Goats, Part 1

(1:16:56)

Lamb Butchery + Deep Bedding for Pigs: A Meatsmith Scraping

(4:34)

He schools us in Home Butchery (cow + sheep) | Farmstead MeatSmith

(20:3)

A Meatsmith Harvest Ep. 40: Competing on The History Channel's The Butcher, Part 1

(58:59)

The Myth of Pastured-Pork

(8:31)

The Emotional Component of Animal Harvest

(9:29)

How we make our dry cured back bacon from Gloucester old spot pork

(5:59)

Butchery Instructional Web Series Kickstarter

(4:41)

Announcements: Farmstead Meatsmith \u0026 Fouch-o-matic Off Grid

(7:12)

A Meatsmith Harvest Ep. 35: Butchery Rationale

(1:7:29)

On The Anatomy Of Thrift Harvest Day

(20:49)

On The Anatomy Of Thrift Fat \u0026 Salt

(14:12)