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Half pig, whole head, other parts

Rocky Road | Jun 10, 201608:00 PM

Hey there, we just purchased our first half pig from a local farm (85 lbs). I got the whole head because no one wanted the other half that I requested. I imagine there are some "variety meats" in there. What should I be looking for?

I found a couple of YouTube videos on how to butcher it. I think I know how I want to use most of it, but would like ideas. I am sure the brains are in there. What to do? How to cook?

Other tips I would love ideas for:
--Pork Leaf lard? I don't even know what that is.
--Heart & Liver
--Hocks (fresh)

I decided to get everything "fresh", nothing is smoked.

I am butchering the whole head tonight and half the face is earmarked for Lechon and other parts for Sisig-- but what else?

I am going to be grilling some chops and the ribs (Babyback & Spare) tomorrow and would like to know what type of sauce might be nice for the ribs? I really don't think I want a heavy, sugary, type of commercial sauce. I want to really taste the meat.

Before buying this half pig, we bought a few cuts to try and the meat was the best pork I had ever had. Still, I think ribs, I think sauce! What can I do with a sauce and still get the flavor of the meat?

I am excited and curious about this project and would love some feedback. I will report back with pictures and recipes I use for the meats. Thanks!

We are all pretty adventurous eaters.

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