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Hope you had an an amazing Christmas and happy new year to all the family. Blwyddyn Newydd da 🎉

I stick around because you are both so lovely, humble, honest and a great laugh. And you share some fantastic content on all your projects 😊 So blinking brilliant to see your channel grow so well this past year! Thanks for all the sharing - have a wonderful 2025! ❤

Happy New Year to you all xx

Happy New Year to you all 😊🎉

I did come to your channel via the pig butchering video but all very interesting and always superbly presented by your husband and yourself. All the best with all you do in 2025.

Happy New Year may it be a great one

So this is what Steve does every time he kills a pig.🤔

Wow - I didn't know I'd find this so fascinating, honestly not like I'm going to actually go and butcher or raise my own pigs - but something about seeing a very lovely couple of amazingly talented (and beautiful) people sharing their awesome skills and knowledge that is just a joy to behold.

Another awesome year following you guys on the smallholding - thank you for taking us along on the ride. Here’s to more of the same and some new projects (no doubt!) in 2025. Happy New Year to you all. 🎉🍷xx

Happy New Year Tracy & Co. All the very best for 2025 and looking forward to all the shenanigans at the smallholding! 😍

Happy New Year! All the best for 2025! 🥂

Happy new year to all your family 🎉🎉🎉🎉🎉🎉😊

Happy New Year to you guys and everyone who sees this. I've been looking up land to purchase myself in the North East after watching yourselves and a few other homesteaders on here, making me want to raise and grow all my own food. I've just put an offer in on a 105-acre property and got plans on how to turn every acre into something that's producing an income all year round.

Happy New Year , chic, to you and yours.❤

you just earned a new subscriber, very well done

Thank you so much for sharing all of your hard work and experiences on your smallholding with us. Wishing you all a Happy Healthy and Blessed New Year ❄️⛄❄️⛄❄️⛄❄️

Happy New Year.. I’m looking forward to sharing your 2025 adventures . 🥂

Happy New Year guys

Happy New Year x

May I take this opportunity to thank you all for the wonderful series that you have presented to us all throughout the year . I would like now to wish you all a very Happy and Prosperous New Year from my family to yours .

Happy New year to you and your family

Very Happy New Year! All the best for 2025 🙏

Happy New year all

Happy New Year to you all x

Hi i wishing you all a happy New year, i would love to come to visit your farm. I grow my vegetables and fruits on my allotment and we don't buy from supermarkets.

That dreaded clink sound when a jar breaks…. 🥹Great video though 😀

From an American perspective, I can get pork from the store for $1.99-$4/lb depending on the cut. The fact you can raise and butcher pigs yourself for cheaper and get a better product overall is incredible. Very nice work and almost no waste. I have a farmer friend who we get most of our meat from these days. Thanks for sharing!

This is one of the best, most well explained pork butchering videos I’ve ever seen. I saved it for next year before we give it a try ourselves for the first time. Thank you!

Dont you need to add the 6 months of feeding to that cost ?

perhaps I missed it but, how often would you say you consume pork on a weekly basis so that you can go through all that in a year? I'm asking because we're considering buying a whole hog ourself. Just purchased half a cow and was blown away by the size and quality.

Great video and knowledge of the animal you're workin on. I've done a few deer, bear, elk. Large animals are a lot of work.

Thank you for the information. This was very easy to watch and blessedly informative. I also feel like this could be a supplementary bonus-feature from a Guy Ritchie film . . . Thanks again!

Excellent video, very informative thank you. 👍

What area are you from? I'm curious about the dialect

the ones that are stuffed ended up looking like really pretty lamb roulades!

the way you cut the meat out of the ribs neverses me. I know you have probably been butchering for years but that finger is coming really close to the blade. 11:23. just be safe and I am sure you don;t want no blood on your pork.

there's no way this guy doesn't cheat on his wife, I thought that was his mom at first lol

Super random video found it at 2am and watched the whole vid, best video I’ve seen this year

Not a big fan of lamb but you don't half make it look appealing!

I wanna see your freezer lol

There is a massive hypocrisy to eating meat and being unable/unwilling to slaughter and butcher yourself. As for the cockerels, most get culled as chicks, at least yours had their best life entertaining the hens before they moved along to the table.

Need to slow smoke those “Sunday Roasts” aka “Boneless Boston Butts” 🤤

so much gratitude to you guys for providing such a beautiful video on meat handling....awesome work all the way!

Lovely video. Merry Christmas to you all, from us in Hebburn

Thanks for posting, and the information about the cost/benefit of your endeavour. I haven't seen a pig being butchered in about 20 years.

What a great video on the pro plus #canning function. So well explained. May I ask a few questions please? In this video you say the jars don’t need to be sterilised, which I accept but this goes against instant pots own instructions, do you know why they say to? Also you highlight the hot contents,hot jars, hot water, again I understand that but have you ever done cold fill, cold jars, cold water in the pro plus? I ask because it would save so much time, like today when I have 11pints of passata to can. P.s see you on preserving &canning uk, it’s a great forum isn’t it 😊

Maybe cut Tracy a break? She did an excellent job with getting the angles right so we could see everything.

This makes me wanna raise an animal to know where my meat comes from and also be able to go through the whole process once

Your dog is adorable! ❤

Great video. Question do you find that freezing the meat takes away from the freshness of the flavor? Is there a specific way of freezing?