We've been gifted a total of 21# of new farmer first time pig meat. 2 smaller front legs, 2 larger hind legs, and a ?torso. We're predominantly vegetarian, but having a group of people come through next weekend following a fun run. I have no idea what to do. Brine? No brine? My preference is to make a pulled pork dish. I have no smoker; access to a grill; two ovens at my fingertips. I've only made pulled pork from store purchased butts. Any thoughts or experience would be helpful! Thanks
Thanks. I'm good on rubs and spices, just so very unfamiliar with true farm pigs; and since it was quartered and frozen on receipt, I've no sense of the fat quotient. Research suggests it should be fine, but I trust this site more than most websites. My plan is to do all the parts. I'm guessing the forelegs less time, but not even sure it makes a difference? The good news is I'm the last stop! Thanks for your help on the brine question.
Definitely pulled pork for a crowd, or a chile verde. Being a vegetarian, would preparing a pork dish be problematic? Would you re-gift the pork?
About to go into the oven. Things I learned: a "real pig" is a lot more work than a market purchased butt! Tweezers for hair; ohhh, innards (!); and a surprisingly 'fresh, sweet' smell. If I'm able, I'll post photos after. Thank you each for your input!
My sister in law is married to a Mallorcan and lived on the island for their first few years together. His father managed a small farm so it was a fairly rural life. That included the annual pig killing "ceremony". The whole family would gather to help. Sausages and salamis would be made, with nothing going to waste. The innards were the things that would not keep and would always be served for lavish dinners over the following days. A classic dish from the island is Frito Mallorquin (in Castilian) or Frit de Matances (in the local dialect of Catalan). The latter means the "Slaughter Fry-up" - basically potatoes, onions, red peppers, fennel , herbs and the likes of the liver fried together. It's a lovely dish usually. I once had it at the family home, cooked by the mother. It was fine apart from the very, very chewy bits that, of course, you just had to eat out of politeness. I later asked thr sister in law what it was. Lungs! She didnt tell me before becuase she knew I would not then eat them and it would offend the mother.
You can use a hand held blow torch to eliminate the oinker hair !
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