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I have a whole pig.

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I have a whole pig.

Ernie Diamond | Jun 14, 2006 11:28 AM

I have a whole pig. A 100 pound, fully dressed, five foot long pig. I am NOT planning on roasting it but rather butchering it and using as much as possible in as many dishes possible. Any other enthusiasts out there care to make recs as to what to make? I plan on boudin, chaudin, tenderloin, smoked shoulders, head cheese, rib sections, pigs feet, sausages of a broad spectrum...

Can others please chime in here? I would love recs of specific american origin.

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