Friday, August 10, 2012
The Pork Diaries: Whole Pig Roast
And there was another highlight - they were working a whole pig roast for dinner. It was supplemented with some fine fresh produce from the farmers market that morning, and wine from our favorite local vineyard Wisteria.
I took a few minutes to get an overview of how this set up worked.
The pig came from a local farm that raises them organically. It was a youngster, only at 50 pounds or so. My friend has installed a BBQ pit in his back yard, which you can see in the first photo above.
We moved it off to a nearby table to take it off the spit and to begin carving up the meat. First step was to remove the skin, which comes off easily after roasting at these temperatures. Racks were installed over the pit, and the skin roasted again - to become cracklings.
Meanwhile, the "menfolk" all jumped in to strip down the carcass. I had a little flashback here to my experience butchering last winter (click on the label butchering at the end of this post). But I jumped right in too and started carving down the beast.
It was done perfectly, as you can only get on a pig roasted this way. Someday I'll give this a try myself!