The “money cuts” of an american swine tastes of mostly dry blandness. Basically anything up around the loins. The fattier cuts in the shoulder, neck, head and hams still have plenty going on. And any farmer (even those raising standard hybrids) selling direct to the public is typically going to be selling a better… Read more
I’ve cooked a lot of pigs, and while I’ve never done it this way I think I’ve got some advice for anyone looking to attempt this:
1. “You can’t buy a whole pig at the grocery store, so you’ll need to go direct to a farmer.” Most people don’t live near a farm that raises pigs. And plenty of farms that do won’t or can’t… Read more
I generally dont like to use folding knives for dressing, or butchering. Alot of cleaning that needs to be done to make sure you dont have fleshy bits stuck anywhere. But really, if it works, who cares? Sharp, pointy and sturdy - it will work.
I once butchered a deer with a balisong, because it was all I had. It was… Read more
Hover Pig laughs at your feeble attempts...
Berkshire pork chops are amazing. I can't imagine how revelatory a whole Berkshire pig roast would be.
No, since I don’t see any articles on how to open pit cook a dolphin or a lion, but then again I haven’t been looking too hard.
PS, great article, sorry to neglect mentioning that. I have not done the frame thing before and that’s pretty cool.
A grocery store that cuts there own meat will not have a pig on hand, but can easily order one for you instead of searching out a farmer.