Pig on a spit

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Postby Mrs. Northerner » Wed Dec 22, 2010 8:14 pm

I can let you know what size a 7kg one is when I go and pick it up from the butchers in a couple of hours, hopefully not so big that I can't fit it in the cool box!!!!
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Postby quietwatersfarm » Wed Dec 22, 2010 8:46 pm

Can we have a guess the length of the Pig contest?!

I'm betting on 2 feet from nose to tail :D
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Postby Mrs. Northerner » Wed Dec 22, 2010 10:17 pm

Well I've got it, so I can go and measure, but I'll take more guesses first!!!
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Postby Terry » Wed Dec 22, 2010 11:01 pm

32" What's the prize for getting it right ?

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Postby Mrs. Northerner » Wed Dec 22, 2010 11:19 pm

I could send some leftovers! There's only four of us so there'll be plenty to go round!
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Postby Terry » Wed Dec 22, 2010 11:26 pm

32" What's the prize for getting it right ?

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Postby Richierich » Thu Dec 23, 2010 9:15 am

You started repeating yourself again then Terry? I am gonna say 20".


I might have to rethink my plan, my burner might not be long enough to cook something so long.
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Postby Mrs. Northerner » Fri Dec 24, 2010 6:31 am

Pig is deboned, stuffed and back in the fridge ready for tomorrow. Photos to follow!

He is 70cm from snout to tail, which google tells me is 27 1/2 inches!
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Postby quietwatersfarm » Fri Dec 24, 2010 7:24 am

Its tail must have been a few inches longer than I thought! :lol:

Did you have an Italian sous chef to help out like Antonio? :)
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Postby Mrs. Northerner » Fri Dec 24, 2010 8:23 am

Unfortunately no dashing Italian, just my husband :wink: and actually he has done most of the work, so I'm the assistant!

Here he is in all his glory:

Image

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And here he is once he was stuffed with a stuffing based on the Carluccio/Gennaro Contaldo/Quietwatersfarm recipe.

Image

Can't wait until tomorrow!!!!

And finally ready to go on the spit

Image
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Postby Richierich » Fri Dec 24, 2010 8:56 am

Damn, I was a bit out! Looks good. Look forward to more pictures.

If I get a chance I will post some of my rolled shoulder in all its glory on the spit on Sunday.
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Postby quietwatersfarm » Fri Dec 24, 2010 10:44 am

Thats gonna be tasty! Well done.
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Postby jdonly1 » Sat Dec 25, 2010 12:02 am

We have done quite a few,we stuffed them with lemons ans salted really well.
Score the skin and and baste with oil,salt and lemon.Cook on low heat till done and then get the pig close to the heat source to try and get it to crackle.Thats the hard part :wink:
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Postby Mrs. Northerner » Sat Dec 25, 2010 9:06 am

It was awesome! I'm too full to post pics, but I'll try later. The most sweet, tender pork I've ever had, but jdonly1, you're right, very difficult to get it to crackle, I don't think there was enough fat under the skin.

So that's it, Christmas is nearly over down here. Hope you all have a good one!

Nic
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