This guy is freaking amazing I wish I had some of this guy's knowledge I can watch UA-cam videos all day long but unless you get your hands dirty you don't really know anyting this guy still alive does he teach people can I go camp in his front yard and learn these things I don't mind but you're in an animal I hunt and I cut my own me animals up I eat the heart and liver Rocky Mountain oysters yum
My father was born in Mexico this is not gross please have more videos such as this so I can show my family how I grew up. I'm nearly seventy years old no health problems whatsoever. What a beautiful looking family ❣️❣️❣️
I’m Greek American and my traditional Greek mom raised us eating all the good food like above .. pig, sheep, cow; ears, eyes, tongue , lungs , heart , spleen, tripe etc and you name it!!!! My brothers wives all have come to enjoy the above as well!! I love these videos!! Thanks for these!!!
This is the way it's been done for countless years. In southeastern Kentucky, my grandparents, were the last to do hog killing and prepare the meats in so many ways. My very favorite was my grandmother's cold pack sausage there is nothing better! My other grandmother also spoke of saving the best corn husks and packing and tying the sausage up and smoking it. Many other recipes as illustrated here. The skills and knowledge of my grandparents' days have been lost to the generations that follow. The mules - my grandfather farmed with a pair until 1967. He sold them and retired, and he missed them immensely. A few years later he was in town and the team were hitched to a wagon waiting for the owner and they recognized my grandfather and headed his way without the driver. The reunion was happy and very sad. The connection farmers have to their animals and vice versa is amazing. Care and working hard together definitely forms a special bond.
We have two large farms here in the Ozarks. Both places were cleared using a team of Percheron and Draft mules. I have a Belgian stud from the original team. Born and raised on our place. He turns 25 this year. Love the old ways. Thank goodness I was raised this way.
Nice story about the mules. I was assessing a piece of acreage where a donkey and a horse had been put to pasture. The donkey was curious and it and I became friends after awhile and he would nudge me for a scratch on his cheeks.
I eat it no problem the fat gristle it’s good for The body it feeds your body it like you say it’s high octane fuel for you joint s brain it’s does not effect your cholesterol negatively now as for what they call pink slim I worked a poultry plant the took all the carcasses and put in a machine that look s like a honey comb that sucks the meat off the bones then the grind it up they make deviled ham aka ported meat the term is called mechanically separated meat
Good to see people still doing these old traditional recipes. As my Grandaddy said, "We ate everything from the rooter to the tooter, we would have eaten the squeal if we could have caught it." Keep this great stuff a coming.
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YUM YUM!!! I lived in Belgium and we ate Liverwurst (pâté de foie) almost every morning for breakfast and we put it on fresh baked french bread with fresh butter and we dunked it in our coffee. Sometimes we had Brie cheese on the bread! This brings back memories of 1969 and 1975. merci beaucoup!!
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Thanks John for all these great videos. Love the Guenther series they are the greatest family, they don't waste anything. Yes Mark I would like to try pig snout and the roof of the mouth. I enjoy hart and liver. I would also like to try the pigs ear.
I love hot souse, hog head cheese, scrapple, and liverwurst. As you might guess I am 82 years old, born and raised on a farm in South Carolina. Glad I found you channel.
Love the Guenther series. Much respect for this hard working family. They don't waste anything, and that's a lesson for all of us. I would try anything that Mr. Guenther eats. Thanks John for bringing us another great episode.
First off.. I'm a city girl... lol... that said, my dad talked about scrapple when he was a kid.... says you can't find it anymore.... mom n dad both love liverwurst..... and they're originally from New York.... they've " country'd' up a bit since moving to Missouri... lol. Great video... thanks!!!
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Waste not, want not. I absolutely love this. We used to raise pigs on the farm I worked on. Grandma never wasted anything. We even ate pig kidney soup. She used to just put it on the table and watch our reactions.She also told us to not tell the grand kids any names of the pigs we slaughtered, or they wouldn't touch it. We would get along like beans and rice
My mouth was watering while they were processing all that food. I make my own sausage and cured meats so all of that meat looked normal and delicious to me. I love all of your videos John. Thanks for posting all the time.
Love all the videos...I'm a 50 year old Guenther from Southeastern Wisconsin....we didn't raise hogs, but was raised On a dairy farm. Spent my childhood raising cows and chockens....takes me back fall weekends butchering chickens....me and Grandma Gert doing the gutting and cleaning of the gizzard, livers and hearts....oh that young man missing out on that " best beef I've had"
Your'e wife is right about the mules. I have two also and just love them. They are my boys. I love this man's attitude. A country boy will survive. Scrapple is as old as the 1600's.❤
I love Liver - Beef Liver, Chicken liver, Pate, Liverwurst, Brunswager, and something i haven't seen in a while Liver Cheese - my most favorite is fried liver with onions and boiled red skin potatoes and sweet cornbread YUMMY 😀
I grew up in Mississippi, I grew up on Hog head cheese, I think they call it Sause. I had a friend from Philly that turned me on the Scrapple about 10 years ago, I absolutely love it. I respect the Gunthers for not wasting meat. The newer generation of Gunthers need to get on board, people have been eating this way for centuries.
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I'm in south Georgia and used to help my Papaw make hog head cheese when I was knee high. We would use a quart paper milk carton as a mold. I loved it and miss those times. Unfortunately I was too young to be paying attention to how he did it so like so many of those recipes in my family are lost. So if you have a Mamaw and a Papaw and love their cooking, take time to get those recipes before they are gone forever.
I am 88 yrs young and you have just made my day. I can't remember, but I think my mom put a little vinegar in the souace. Did you ever make pawnhouse, this is one thing they made when you and I were young that people liked now. To many young people don't know what is good eating today If they knew what was put in prosesed food they would not like it so well. Please make more vids like this.god bless and have a great day.
Pig livers, bacon, and milk solids is what Liverwurst is made of. I love it. Liverwurst sandwich with miracle whip only. I remember the first liverwurst sandwich I had. I must have been about 8. I did not know if I liked it or not. By the time I was a teen, I loved them.
That was amazing. We're so cut off from the actual process of making our own food. Your knowledge is priceless. I would search for someone to do the actual butchering for me, but I would absolutely take part in everything that was done in this video. And I'd be grateful for it.
I'm Volga German. My ancestors settled in Hays and Victoria Kansas. I'm 59. My dad is 82. My grandpa and dad made liverwurst the same way. My dad still does. Boils Hog heads. I will continue this tradition myself. I love beef heart , liver, and tongue. And bull nuts. We eat it all. And the gelatin mixture you're making? My dad makes that also. We call it head cheese. Lol. We grew up on a farm. I didn't have the hard times my dad and grandpa had. But the food and cooking from those hard times are passed down. This is a funny story from my days back in high school. Before I went out with friends and drank beer and party, I would cook myself a couple of liverwurst links. Then, while we're out driving and we've had a few beers, I would belch, and the beer and liverwurst belches would make them slam on the brakes and vacate the car. And they would cuss me out. They said it was worse than a fart. I had my 40-year reunion a couple of years ago, and they still talk about that. Lol.
Born and raised in Brooklyn NY, my Father was a butcher trained by a master butcher of German decent. This video brought back so many memories of my past. I will be 75yrs old in Aug. Seems like yesterday day when I watched my Father do the same operations as you. Thank you for the memories.
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I was born and raised in the Territory of Alaska (before it became a state). My family subsisted on wild game, fish and berries. We all participated in the butchering and processing of every item. One of my father's delicious specialties was making "head cheese" (cooked meat scraps, tongue, heart, etc. - usually moose) which was pressed with well seasoned, fresh bone stock. Yes, it gelled & it was so good! Like you, nothing was ever wasted - we even enjoyed fish (salmon) head soup. Hard work, great rewards and wonderful memories. Thank you for sharing your memories with us!
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My dad was born and raised in Germany and he came to America in the early 1950s with all sorts of receipes, and Liverworst was one of the things we kids learned to eat. I love chicken livers and hearts. My Mom cooked a lot of calves liver with fried onions as well. I am now 70 years old but I remember it all very well. Watching from North Georgia.
Nothing but respect for this hard working knowledgeable family John,yet another great insight into Appalachian life,and a history lesson from father as well thanks John.
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I LOVE how you don't waste any part of these animals who surrendered their lives, for your nourishment. It is very respectful, of you. It looks good, to me, too!
Live in central Ky and lived and ate this type of meats all my life. Great memories as now I AM 76 YEARS YOUNG AND MY FAMILY HAS QUIT THE TRADITION. Glad you showed.
As a child, we had Scrapple, Head Cheese ( Souse when you add vinegar ), Pigs Feet and Knuckles regularly. I'm 80 now and still have them but not as regularly because it's hard to find any of them in todays markets.
I remember doing this same work with my great uncle Archie in Eastern ky as a kid. I'm 62 now and still get laughed at for doing alot of what yall are doing here. If people only knew what they were missing. Love the series. ❤
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Loved watching the process! Even learned about donkeys and mules! He is so knowledgeable and has the most kind and gentle demeanor! Beautiful family! ❤ God bless you! 🙏🏼
We have friends that raise beef, lamb, and pork, and we special order the hearts, and tongues. We slow braise the tongues, cools them, slice them, put a crispy brown fry on the slices and have tongue tacos. MMMMMMMMMM! Mark is putting a lot of “sweat equity” into the food. We save all of our vegetable scraps, bones, etc in 1-gallon freezer bags and use that for soup stock, and pick out any good meat scraps for the soup.
I grew up on eating just about everything you had there. My grandparents had a 300-acre farm with cows, sheep, hogs' chickens' horses, mule etc. I lived in Brooklyn NY and every summer I went up to my grandparent's farm to work and get out of the city. She had no electricity, well water we got with a bucket and an outhouse. best days of my life eating all the thing you make. I go to the Amish country in Lancaster every summer and find all the good eats. My grandparents lived well into their 80s and 90s and I'm 80 now so how bad can it be to eat what nature gave up. Love your show, love the Gunther Family Farm and most of all I love tongue, scrapple, liver , heart, etc. God bless, be well, be safe, peace.
I have had the luxury of being in that very place and enjoyed many meals with Mark’s dad and mom. Every meal Emma made was straight from their farm and mighty enjoyable! Mark is a great man whom I’ve had the pleasure of knowing for many years and I would not hesitate to eat anything he offered. Bless’ns to ya, Tedd
Reminds me of Laura Ingall's books. She said when they slaughtered a hog, they used every part. She said PA blew up the bladder so the girls could use it as a ball! I don't remember much of the books, but I do remember that 😮
When I was younger my grandparents in Kentucky threw nothing but the bones of a hog away. I have ate every part, I liked most of it, but some was not my favorite A beautiful historical account of Hog rendering. Thank you John and please thank the Guenther's. Awesome!!!
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Our parents were born in the great depression (early 1930s), Boiling the hog head etc is the same as making gravy with the gizzard & homemade turkey/chicken soup ~ boil the carcass, add vegies & noodles etc ~ looks delicious. Thank you for keeping American culture/tradition alive for the next gen to learn from & keep. God bless 🙏
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We grew up in the’50s raising hogs as well as beef and chickens. My favorite was and still is the hogs. My dad said we ate everything but the oink! I believe that was true. I was at a country butcher shop a couple of months ago where they had pickled pigs feet, which I love, and I told one of the guys waiting on me about that and he laughed and said you must be an old guy! I laughed and told him he was right! My mother made head cheese and souse. I love them both.
You got that right when you said you’re all alone down there working by yourself and the next generation doesn’t appreciate these older things. My kids are the same way. I like liver and onions. Nobody else does. Scrapple, nobody else. Liverwurst, nobody else dose. Pickled beef heart. Nobody. Sweetbread , nobody. Tongue, nobody.
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I love both scrapple and liverwurst but have never seen it being made by hand like this. Very cool! Most people I know outside of my family don't care for it. Growing up I didn't realize there was anything unsusual about eating it regularly. RAPA of Bridgeville, Delaware is my go-to scrapple, I like to fry it and mix it into a hot bowl of grits.
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Back in the 50's at blue creek N.C. I would go across the road to the Benson's to a hog killing and get the best treats ever. Now we do the same thing in Maine for hogshead cheese.
whats wrong dont you like a little snout ? Thanks for the comment and watching our video! Watch all the Episodes of the Guenther Family at the UA-cam link below ua-cam.com/play/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F.html
My grandpa was full blooded German. He loved raising hogs. Made all kinds of sausages, head cheese, liver wurst etc. My favorite thing was brains and eggs for breakfast. Delicious! Grandma made sourdough bread for toast. Still made their own butter even though they put us young’uns to churning. I miss the old ways.
My mom use to make Scrapple with left overs from a pork shoulder roast. She made a broth out of the bone and the scraps that were left and she just used just corn meal without the flour, maybe just some salt and pepper in it. The gluten from the cooked corn meal made it set up into a solid when it cooled , usually ate it fried after she made it. She made hot Mush cereal breakfast at times and any that was left over was put into a loaf pan, Then had fried mush for dinner. Still love scrapple and mush today. Today's scrapple they sell in the store, is NOTHING like what mom made. My dad was a butcher and my mom was a meat wrapper (that was how they met), both lived through the depression. Have eaten Ox Tail and Tongue more than once for meals, don't remember eating heart as a kid but may have, I have eaten fried brains also. When my mom cooked nothing went to waste, especially anything meat related.
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I went to hog killings in my childhood and participated in early to mid adult life. As a child I grew up eating pickled pigs feet, pork chops, sausage, bacon, etc. In adulthood, I have personally cooked the liver and lights and enjoyed eating them. My grandmother would make the hog head cheese for us. I can appreciate watching this video to remind me of my past with my grandparents. Those days are now just memories. The only thing that made me cringe a bit in this video was the fact that nobody washed their hands before they jumped in and began picking the meat off the hog heads. 😆 ( I would hope that they all washed their hands off camera.) I bet the smoked link sausage are delicious. Interesting conversation about the mules. Another great video, thanks for the memories and thanks for sharing.
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We killed 3 hogs every winter. The only thing we threw away was the hair and the squeal. I was raised on. Chitterlings, ears and tail in collard greens, we ate brains and eggs on killing day for breakfast.
Bbq Pig Snoots are a popular treat in the St. Louis area. I'm an old geezer and I grew up on home butchered meats. We didn't waste anything. It is all good. I love liverwurst. ❤
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John Thank You For letting Us Experience The Ways People From Different Places And Different Cultures Process Their Animals its Very Educational To Me And A few More People I'm sitting Here Wishing I Could Be There Trying Out All the details of it All It made Me Hungry and If You Don't Try It How Do You Know That You Might Like It Could Be some Of Your Favorites Once Again Thank Y'all So Much For Sharing This Video With Us All Blessings To Y'all and Please Be Safe ✌️
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I would jump on that opportunity to learn in a heartbeat. I can remember as a young child my grandparents made headcheese, lard outta the hogs they raised. I absolutely loved the cracklings left over. I would heat that up, put on toast and pour maple syrup on it.
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Beef tongue is the best cut. My wife is from Russia and introduced this to me. Also, in Russia they make a very similar dish to this recipe for liver wurst. My wife has made it for me. They use most everything they can pull off the bone and let it set in gelatin. Its best served chilled and eaten with horseradish. There is health benefits of the cartilage and fats that turn into a gelatin and is very good for your joint's omega 3 acids.
First of all John we love your Channel!!! it was interesting to see how liver cheese is made. Now I know why I don't eat it! LOL I I would like to see a lot more soap and water being used and also clean surfaces. Maybe everyone needs aprons and the girls need to put their hair up...AND .come on men put a net over those beards. Lol!!We ran a grocery store and even though we didn't grind the hogs and cook the way these folks do, we always took great pains to clean and sterilize our surfaces after each cutting or after each grinding. We ALWAYS wore aprons. If this was just for the family I would understand however if this is being sold to the public I would prefer to see a much cleaner sterile environment. Just sayin'! The process is amazing and the taste to each his own. My Mama loves the old ways and loves her fried pork brains...these folks are amazing and the hog is not gross just add a little cleanliness plez...God bless!
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Wish I lived closer! I love being a part of these small town/home operations from the past! Such invaluable wisdom, recipes, techniques from the past. I would have tried that snout, roof, liver/heart and ear for sure! It's probably why you're so healthy! Sending love from Alabama
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so many things are a forgotten art. Sir, I'd stand right there and partake of some of what your eating. Actually kinda made my mouth water. I learned from my dad and his parents what good food was on the farm. Really miss pickled, smoked, salted cured and or mason jar caned goods. This younger generation are really missing out on something special. Thank you for sharing this video.
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Great video! Brought back so many memories. I remember butchering being a community event. I used to help my great uncle when he cured hams in washtubs of salt in his shed. My cousins and I would take turns tending the coals under my grandmother's smoke house. We had a bucket of water and a couple of mops with the strings cut off so we could use them as daubers to put out flames and keep the smoke house from burning down. She smoked ham, bacon and sausage. There were several family farms in the area where I grew up here in central Ohio and everybody knew each other. One had dairy cattle, one had hogs and beef, everybody had chickens and eggs. We picked asparagus in the ditches along the roads, wild blackberries and strawberries by the railroad and mushrooms in the woods. We all helped each other and got the work done. Grandma didn't even have indoor plumbing until the 1960's. She had a cistern for washing water and we would carry water from the hand pump at the grain elevator for cooking and drinking. You knew it was a good day when grandma would give you 5 cents to buy bb's at the general store to shoot pigeons in the barn for squab pie! Those old folks knew how to survive and make the best of what they had. I'm glad to see you all keeping that tradition alive.
You Dam right the problem what it is the politicians are paying the population people to eat. If we starve the people they would think what to do to eat. It will happen some day food will be scarce. Hard time are coming. I love liverwurst and head cheese. I'm so glad I came across this video. I did an Elk hunt in Wyoming we did a back in to bass camp with mules. My mule name was Gracie very good on rock ledges and at dark at night riding with out flash lights.
I live in Northern Ontario, we butcher, make our own sausages, bacon's, hams, cheese, etc... My snack is liverwurst on homemade pumpernickel Rye with spring onions. I've been eating that since I was little. My boys love to help with all this, and they love what we make. Outstanding work. Carry on!
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I love souse,liverwurst, and scrapple
This guy is freaking amazing I wish I had some of this guy's knowledge I can watch UA-cam videos all day long but unless you get your hands dirty you don't really know anyting this guy still alive does he teach people can I go camp in his front yard and learn these things I don't mind but you're in an animal I hunt and I cut my own me animals up I eat the heart and liver Rocky Mountain oysters yum
My father was born in Mexico this is not gross please have more videos such as this so I can show my family how I grew up. I'm nearly seventy years old no health problems whatsoever. What a beautiful looking family ❣️❣️❣️
I’m Greek American and my traditional Greek mom raised us eating all the good food like above .. pig, sheep, cow; ears, eyes, tongue , lungs , heart , spleen, tripe etc and you name it!!!! My brothers wives all have come to enjoy the above as well!!
I love these videos!! Thanks for these!!!
I need to move to wherever they at. I'm a country boy and I haven't seen a fly yet😅. And I love my pork as well. Good job family
Great to see these old recipes they are lost art
This is the way it's been done for countless years. In southeastern Kentucky, my grandparents, were the last to do hog killing and prepare the meats in so many ways. My very favorite was my grandmother's cold pack sausage there is nothing better! My other grandmother also spoke of saving the best corn husks and packing and tying the sausage up and smoking it. Many other recipes as illustrated here. The skills and knowledge of my grandparents' days have been lost to the generations that follow. The mules - my grandfather farmed with a pair until 1967. He sold them and retired, and he missed them immensely. A few years later he was in town and the team were hitched to a wagon waiting for the owner and they recognized my grandfather and headed his way without the driver. The reunion was happy and very sad. The connection farmers have to their animals and vice versa is amazing. Care and working hard together definitely forms a special bond.
Would love to be there helping and making all of that good food, and it is good.
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We have two large farms here in the Ozarks. Both places were cleared using a team of Percheron and Draft mules. I have a Belgian stud from the original team. Born and raised on our place. He turns 25 this year. Love the old ways. Thank goodness I was raised this way.
Nice story about the mules. I was assessing a piece of acreage where a donkey and a horse had been put to pasture. The donkey was curious and it and I became friends after awhile and he would nudge me for a scratch on his cheeks.
I eat it no problem the fat gristle it’s good for The body it feeds your body it like you say it’s high octane fuel for you joint s brain it’s does not effect your cholesterol negatively now as for what they call pink slim I worked a poultry plant the took all the carcasses and put in a machine that look s like a honey comb that sucks the meat off the bones then the grind it up they make deviled ham aka ported meat the term is called mechanically separated meat
Good to see people still doing these old traditional recipes. As my Grandaddy said, "We ate everything from the rooter to the tooter, we would have eaten the squeal if we could have caught it." Keep this great stuff a coming.
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I love that old school jargon.
YUM YUM!!! I lived in Belgium and we ate Liverwurst (pâté de foie) almost every morning for breakfast and we put it on fresh baked french bread with fresh butter and we dunked it in our coffee. Sometimes we had Brie cheese on the bread! This brings back memories of 1969 and 1975. merci beaucoup!!
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Love all of this......
My favorite series. Almost exactly how I was raised. Thank you for allowing us into your world Mark!!!
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Thanks John for all these great videos. Love the Guenther series they are the greatest family, they don't waste anything. Yes Mark I would like to try pig snout and the roof of the mouth. I enjoy hart and liver. I would also like to try the pigs ear.
I love hot souse, hog head cheese, scrapple, and liverwurst. As you might guess I am 82 years old, born and raised on a farm in South Carolina. Glad I found you channel.
Love the Guenther series. Much respect for this hard working family. They don't waste anything, and that's a lesson for all of us. I would try anything that Mr. Guenther eats. Thanks John for bringing us another great episode.
I Honestly feel they should teach children mandatory survival skills, and all types of American sub cultures. It would do good on them.
Me too! I wish I'd had that education. I'd eat or at least try all of it. If I liked it I wouldn't care what it was lol!
First off.. I'm a city girl... lol... that said, my dad talked about scrapple when he was a kid.... says you can't find it anymore.... mom n dad both love liverwurst..... and they're originally from New York.... they've " country'd' up a bit since moving to Missouri... lol. Great video... thanks!!!
Everyone should have the opportunity to look their meal in the eye. God Bless Y'all.
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I am 60 years old and I just learned about mules and hennys. THANK YOU!!
Waste not, want not. I absolutely love this. We used to raise pigs on the farm I worked on. Grandma never wasted anything. We even ate pig kidney soup. She used to just put it on the table and watch our reactions.She also told us to not tell the grand kids any names of the pigs we slaughtered, or they wouldn't touch it. We would get along like beans and rice
I love this guy!
My mouth was watering while they were processing all that food. I make my own sausage and cured meats so all of that meat looked normal and delicious to me. I love all of your videos John. Thanks for posting all the time.
Love all the videos...I'm a 50 year old Guenther from Southeastern Wisconsin....we didn't raise hogs, but was raised On a dairy farm. Spent my childhood raising cows and chockens....takes me back fall weekends butchering chickens....me and Grandma Gert doing the gutting and cleaning of the gizzard, livers and hearts....oh that young man missing out on that " best beef I've had"
Your'e wife is right about the mules. I have two also and just love them. They are my boys.
I love this man's attitude. A country boy will survive. Scrapple is as old as the 1600's.❤
I love Liver - Beef Liver, Chicken liver, Pate, Liverwurst, Brunswager, and something i haven't seen in a while Liver Cheese - my most favorite is fried liver with onions and boiled red skin potatoes and sweet cornbread YUMMY 😀
I grew up in Mississippi, I grew up on Hog head cheese, I think they call it Sause. I had a friend from Philly that turned me on the Scrapple about 10 years ago, I absolutely love it. I respect the Gunthers for not wasting meat. The newer generation of Gunthers need to get on board, people have been eating this way for centuries.
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@@theappalachianchannel thankyou John
@@theappalachianchannely dad loved head cheese,sause. He also liked goose liver loaf.
I'm in south Georgia and used to help my Papaw make hog head cheese when I was knee high. We would use a quart paper milk carton as a mold. I loved it and miss those times. Unfortunately I was too young to be paying attention to how he did it so like so many of those recipes in my family are lost. So if you have a Mamaw and a Papaw and love their cooking, take time to get those recipes before they are gone forever.
My mom grew up in Alabama during the depression, one of ten children. She said they ate every part of the pig but the squeal.
I am 88 yrs young and you have just made my day. I can't remember, but I think my mom put a little vinegar in the souace. Did you ever make pawnhouse, this is one thing they made when you and I were young that people liked now. To many young people don't know what is good eating today
If they knew what was put in prosesed food they would not like it so well. Please make more vids like this.god bless and have a great day.
Pig livers, bacon, and milk solids is what Liverwurst is made of. I love it. Liverwurst sandwich with miracle whip only. I remember the first liverwurst sandwich I had. I must have been about 8. I did not know if I liked it or not. By the time I was a teen, I loved them.
That was amazing. We're so cut off from the actual process of making our own food. Your knowledge is priceless. I would search for someone to do the actual butchering for me, but I would absolutely take part in everything that was done in this video. And I'd be grateful for it.
I'm Volga German. My ancestors settled in Hays and Victoria Kansas. I'm 59. My dad is 82. My grandpa and dad made liverwurst the same way. My dad still does. Boils Hog heads. I will continue this tradition myself. I love beef heart , liver, and tongue. And bull nuts. We eat it all. And the gelatin mixture you're making? My dad makes that also. We call it head cheese. Lol. We grew up on a farm. I didn't have the hard times my dad and grandpa had. But the food and cooking from those hard times are passed down. This is a funny story from my days back in high school. Before I went out with friends and drank beer and party, I would cook myself a couple of liverwurst links. Then, while we're out driving and we've had a few beers, I would belch, and the beer and liverwurst belches would make them slam on the brakes and vacate the car. And they would cuss me out. They said it was worse than a fart. I had my 40-year reunion a couple of years ago, and they still talk about that. Lol.
Born and raised in Brooklyn NY, my Father was a butcher trained by a master butcher of German decent. This video brought back so many memories of my past. I will be 75yrs old in Aug. Seems like yesterday day when I watched my Father do the same operations as you. Thank you for the memories.
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I was born and raised in the Territory of Alaska (before it became a state). My family subsisted on wild game, fish and berries. We all participated in the butchering and processing of every item. One of my father's delicious specialties was making "head cheese" (cooked meat scraps, tongue, heart, etc. - usually moose) which was pressed with well seasoned, fresh bone stock. Yes, it gelled & it was so good! Like you, nothing was ever wasted - we even enjoyed fish (salmon) head soup. Hard work, great rewards and wonderful memories. Thank you for sharing your memories with us!
This brings back so many memories. THANK YOU!
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My dad was born and raised in Germany and he came to America in the early 1950s with all sorts of receipes, and Liverworst was one of the things we kids learned to eat. I love chicken livers and hearts. My Mom cooked a lot of calves liver with fried onions as well. I am now 70 years old but I remember it all very well. Watching from North Georgia.
Nothing but respect for this hard working knowledgeable family John,yet another great insight into Appalachian life,and a history lesson from father as well thanks John.
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I would love to live life like you 😊
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I LOVE how you don't waste any part of these animals who surrendered their lives, for your nourishment. It is very respectful, of you. It looks good, to me, too!
9:19 I know a few ramen chefs in Japan that would be envious of that pot lol. Everything looks good!
Live in central Ky and lived and ate this type of meats all my life. Great memories as now I AM 76 YEARS YOUNG AND MY FAMILY HAS QUIT THE TRADITION. Glad you showed.
As a child, we had Scrapple, Head Cheese ( Souse when you add vinegar ), Pigs Feet and Knuckles regularly. I'm 80 now and still have them but not as regularly because it's hard to find any of them in todays markets.
As a 1st gen Mexican American. I can assure you that I'd be great help and keep the tradition going. Everything on that table looked good.
I remember doing this same work with my great uncle Archie in Eastern ky as a kid. I'm 62 now and still get laughed at for doing alot of what yall are doing here. If people only knew what they were missing. Love the series. ❤
Much respect for this man and his family.
I would love all the scrapple he could send me.
Great stuff !!! This family Rocks. 👍👍
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heart and tongue is some of the best eats on an animal. first parts i cook up!
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Awesome video
Loved watching the process! Even learned about donkeys and mules!
He is so knowledgeable and has the most kind and gentle demeanor! Beautiful family! ❤
God bless you! 🙏🏼
We have friends that raise beef, lamb, and pork, and we special order the hearts, and tongues. We slow braise the tongues, cools them, slice them, put a crispy brown fry on the slices and have tongue tacos. MMMMMMMMMM!
Mark is putting a lot of “sweat equity” into the food. We save all of our vegetable scraps, bones, etc in 1-gallon freezer bags and use that for soup stock, and pick out any good meat scraps for the soup.
I grew up on eating just about everything you had there. My grandparents had a 300-acre farm with cows, sheep, hogs' chickens' horses, mule etc. I lived in Brooklyn NY and every summer I went up to my grandparent's farm to work and get out of the city. She had no electricity, well water we got with a bucket and an outhouse. best days of my life eating all the thing you make. I go to the Amish country in Lancaster every summer and find all the good eats. My grandparents lived well into their 80s and 90s and I'm 80 now so how bad can it be to eat what nature gave up. Love your show, love the Gunther Family Farm and most of all I love tongue, scrapple, liver , heart, etc. God bless, be well, be safe, peace.
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Brings back fond memories of my youth.
I have had the luxury of being in that very place and enjoyed many meals with Mark’s dad and mom. Every meal Emma made was straight from their farm and mighty enjoyable! Mark is a great man whom I’ve had the pleasure of knowing for many years and I would not hesitate to eat anything he offered.
Bless’ns to ya, Tedd
Absolutely what I grew up on, great stuff, and I can taste all of it with you. Super good eaten,…👍😎😘🙏💕
Reminds me of Laura Ingall's books. She said when they slaughtered a hog, they used every part. She said PA blew up the bladder so the girls could use it as a ball! I don't remember much of the books, but I do remember that 😮
I would be proud to come help and learn the process! Grateful that there are still folks who continue traditions, like this!
When I was younger my grandparents in Kentucky threw nothing but the bones of a hog away. I have ate every part, I liked most of it, but some was not my favorite A beautiful historical account of Hog rendering. Thank you John and please thank the Guenther's. Awesome!!!
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Our parents were born in the great depression (early 1930s), Boiling the hog head etc is the same as making gravy with the gizzard & homemade turkey/chicken soup ~ boil the carcass, add vegies & noodles etc ~ looks delicious. Thank you for keeping American culture/tradition alive for the next gen to learn from & keep. God bless 🙏
Leverworst as we call it. Very nice.
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Another great video - thanks for uploading this!
John, I thoroughly enjoy your videos, especially the Guenther's. Thanks for your work documenting history.
We grew up in the’50s raising hogs as well as beef and chickens. My favorite was and still is the hogs. My dad said we ate everything but the oink! I believe that was true. I was at a country butcher shop a couple of months ago where they had pickled pigs feet, which I love, and I told one of the guys waiting on me about that and he laughed and said you must be an old guy! I laughed and told him he was right! My mother made head cheese and souse. I love them both.
You got that right when you said you’re all alone down there working by yourself and the next generation doesn’t appreciate these older things.
My kids are the same way. I like liver and onions. Nobody else does. Scrapple, nobody else. Liverwurst, nobody else dose. Pickled beef heart. Nobody. Sweetbread , nobody. Tongue, nobody.
So interesting. Love this!
I'm an old country boy. I would eat all of that stuff. He was making liverwurst. Here we have liver pudding. It is fantastic.
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Are you kidding me that is some of the best pork parts ever. I'm 67 and you brought back good memories . Thanks 👍
I love both scrapple and liverwurst but have never seen it being made by hand like this. Very cool! Most people I know outside of my family don't care for it. Growing up I didn't realize there was anything unsusual about eating it regularly. RAPA of Bridgeville, Delaware is my go-to scrapple, I like to fry it and mix it into a hot bowl of grits.
I have eaten some of what you are making and it was absolutely delicious thank you for sharing this brings back old memories.
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I would be honored to be there to help out AND sample everything.
I absolutelyove watching this process. I would break bread with this family any day. Bring on the collagen!
Come on, John, you should’ve tried the roof of pigs mouth. You don’t want to disappoint your new friends.😂
Yes John Why not, 😅 how u know you don’t like if you don’t try!
Conveniently just had lunch 😅😂🤣
Back in the 50's at blue creek N.C. I would go across the road to the Benson's to a hog killing and get the best treats ever. Now we do the same thing in Maine for hogshead cheese.
I nearly gagged my lunch up when Mark ate that snout! 😢...😂
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But it is snout about you!
Love these video's it brings back a lot of memories as a kid we raised our own pork beef and chickens
My grandpa was full blooded German. He loved raising hogs. Made all kinds of sausages, head cheese, liver wurst etc.
My favorite thing was brains and eggs for breakfast. Delicious! Grandma made sourdough bread for toast. Still made their own butter even though they put us young’uns to churning.
I miss the old ways.
That is awesome!
Great family and I love the tradition
I absolutely love liver wursts ! My wife calls it my cat food! She won’t even try it! It’s definitely a beautiful food!
I'm not shy of eating any of this my inlaws made this often. Yum to all of it.
My mom use to make Scrapple with left overs from a pork shoulder roast. She made a broth out of the bone and the scraps that were left and she just used just corn meal without the flour, maybe just some salt and pepper in it. The gluten from the cooked corn meal made it set up into a solid when it cooled , usually ate it fried after she made it. She made hot Mush cereal breakfast at times and any that was left over was put into a loaf pan, Then had fried mush for dinner. Still love scrapple and mush today. Today's scrapple they sell in the store, is NOTHING like what mom made. My dad was a butcher and my mom was a meat wrapper (that was how they met), both lived through the depression. Have eaten Ox Tail and Tongue more than once for meals, don't remember eating heart as a kid but may have, I have eaten fried brains also. When my mom cooked nothing went to waste, especially anything meat related.
Another good video John , your video's are a modern day version of the old days. ( 1870s ) thank you for that my friend. . FRANK from montana....
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I went to hog killings in my childhood and participated in early to mid adult life. As a child I grew up eating pickled pigs feet, pork chops, sausage, bacon, etc. In adulthood, I have personally cooked the liver and lights and enjoyed eating them. My grandmother would make the hog head cheese for us. I can appreciate watching this video to remind me of my past with my grandparents. Those days are now just memories. The only thing that made me cringe a bit in this video was the fact that nobody washed their hands before they jumped in and began picking the meat off the hog heads. 😆 ( I would hope that they all washed their hands off camera.) I bet the smoked link sausage are delicious. Interesting conversation about the mules. Another great video, thanks for the memories and thanks for sharing.
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We killed 3 hogs every winter. The only thing we threw away was the hair and the squeal. I was raised on. Chitterlings, ears and tail in collard greens, we ate brains and eggs on killing day for breakfast.
The only thing that bothered me was him eating from the table with the bits of raw sausage laying on it...😳
Bbq Pig Snoots are a popular treat in the St. Louis area. I'm an old geezer and I grew up on home butchered meats. We didn't waste anything. It is all good. I love liverwurst. ❤
These are things that are going to need to be done again soon. This is clean eating.
Good food I sure would eat they still do hog killing in Southern Indiana great video John
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John Thank You For letting Us Experience The Ways People From Different Places And Different Cultures Process Their Animals its Very Educational To Me And A few More People I'm sitting Here Wishing I Could Be There Trying Out All the details of it All It made Me Hungry and If You Don't Try It How Do You Know That You Might Like It Could Be some Of Your Favorites Once Again Thank Y'all So Much For Sharing This Video With Us All Blessings To Y'all and Please Be Safe ✌️
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I've been watching them all Thanks For Letting Us Enjoy Your Videos ✌️
I would jump on that opportunity to learn in a heartbeat. I can remember as a young child my grandparents made headcheese, lard outta the hogs they raised. I absolutely loved the cracklings left over. I would heat that up, put on toast and pour maple syrup on it.
The only thing they forgot was the squeal.. Was what the old folks said when i was growing up in Tennessee.
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❤ Love this stuff….and learning the ways of the old….glad he is passionate about it as well.
Beef tongue is the best cut. My wife is from Russia and introduced this to me. Also, in Russia they make a very similar dish to this recipe for liver wurst. My wife has made it for me. They use most everything they can pull off the bone and let it set in gelatin. Its best served chilled and eaten with horseradish. There is health benefits of the cartilage and fats that turn into a gelatin and is very good for your joint's omega 3 acids.
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Never tried liverwurst but love Scrapple up here in Maryland.
Not for everyone ,but then again most people haven't been hungry. I promise you if they were hungry it would be wonderful.
My mouth has been watering the time, watching this...
I’d definitely eat that. I already eat the mass produced supermarket liverwurst, yummo.
One of the joys of my life is to know I've done this more than once and would do it again. This is good living right here.
First of all John we love your Channel!!! it was interesting to see how liver cheese is made. Now I know why I don't eat it! LOL I I would like to see a lot more soap and water being used and also clean surfaces. Maybe everyone needs aprons and the girls need to put their hair up...AND .come on men put a net over those beards. Lol!!We ran a grocery store and even though we didn't grind the hogs and cook the way these folks do, we always took great pains to clean and sterilize our surfaces after each cutting or after each grinding. We ALWAYS wore aprons. If this was just for the family I would understand however if this is being sold to the public I would prefer to see a much cleaner sterile environment. Just sayin'! The process is amazing and the taste to each his own. My Mama loves the old ways and loves her fried pork brains...these folks are amazing and the hog is not gross just add a little cleanliness plez...God bless!
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Wish I lived closer! I love being a part of these small town/home operations from the past! Such invaluable wisdom, recipes, techniques from the past. I would have tried that snout, roof, liver/heart and ear for sure! It's probably why you're so healthy! Sending love from Alabama
I LOVE souse and my kids think it’s disgusting 😂. I would try scrapple and liver wurst because like you say we eat hot dogs😂
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I love this stuff! The sausage as well as the full process.
Beautiful thing about this operation is the economy has little effect on theyre day to day
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I'd do it again. Did this when I was young.
so many things are a forgotten art. Sir, I'd stand right there and partake of some of what your eating. Actually kinda made my mouth water. I learned from my dad and his parents what good food was on the farm. Really miss pickled, smoked, salted cured and or mason jar caned goods. This younger generation are really missing out on something special. Thank you for sharing this video.
Disgusting. Maybe when you're poor and in dire need. I'm not and I won't. 😂
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They may be poor in your eyes but, i guarantee they are rich in tradition.
You’ve never ate bacon, pork chops or sausage?
Great video! Brought back so many memories. I remember butchering being a community event. I used to help my great uncle when he cured hams in washtubs of salt in his shed. My cousins and I would take turns tending the coals under my grandmother's smoke house. We had a bucket of water and a couple of mops with the strings cut off so we could use them as daubers to put out flames and keep the smoke house from burning down. She smoked ham, bacon and sausage. There were several family farms in the area where I grew up here in central Ohio and everybody knew each other. One had dairy cattle, one had hogs and beef, everybody had chickens and eggs. We picked asparagus in the ditches along the roads, wild blackberries and strawberries by the railroad and mushrooms in the woods. We all helped each other and got the work done. Grandma didn't even have indoor plumbing until the 1960's. She had a cistern for washing water and we would carry water from the hand pump at the grain elevator for cooking and drinking. You knew it was a good day when grandma would give you 5 cents to buy bb's at the general store to shoot pigeons in the barn for squab pie! Those old folks knew how to survive and make the best of what they had. I'm glad to see you all keeping that tradition alive.
You Dam right the problem what it is the politicians are paying the population people to eat. If we starve the people they would think what to do to eat. It will happen some day food will be scarce. Hard time are coming. I love liverwurst and head cheese. I'm so glad I came across this video. I did an Elk hunt in Wyoming we did a back in to bass camp with mules. My mule name was Gracie very good on rock ledges and at dark at night riding with out flash lights.
Love it Friends keep it alive..
I live in Northern Ontario, we butcher, make our own sausages, bacon's, hams, cheese, etc... My snack is liverwurst on homemade pumpernickel Rye with spring onions. I've been eating that since I was little. My boys love to help with all this, and they love what we make. Outstanding work. Carry on!
I wish I lived around this guy because I would definitely eat what he eats