CHOW's currently running a feature on serving whole roast suckling pig. About time, I enthuse! I love the idea! I'd love to do a kahlua-style pit roast porl on the California beach with friends. (If only I could find some agreeable people to meet me on the beach for a feast....)
The only problem is, if I were to serve this, I have no idea how to carve it. Do I need a bone saw, multiple knives, tongs, meat forks, etc? I imagine I do, but I'm willing to be corrected.
I'm not sure where to even start cutting on Mr. Porky.
Anyone have any advice, warnings?
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