Following on from Jack Hargreaves' pig butchery, a work of culinary alchemy from what most modern folk would just bin:
From the comments:
"For some reason, when you started cutting the head at the end after it had been pressed, it made my eyes tear up. The pride you took in your work, the way the meat came out, the old press, it reminded me of this quote from a book by Edith Nesbit: "it had been made in the days when men sang over their work and put their hearts into it, so that the things they made were strong." If only things were still made like this, more often. I feel like great damage has been done, or something very important was lost by my generation and even the ones before it, young people who grew up on only meat made and processed by large corporations, and not just the meat, but everything else, until they no longer remember how to make these things and would even look at them as disgusting or strange. I want to change that, which is why I am so fascinated by your videos, even as someone who grew up during this recent time, when it is so hard to find food like this, or even impossible, unless you cook it yourself. I want my one day children to get to eat food like this. Thank you for keeping tradition and knowledge alive, and instilling it to people like this."