Bought a pig, what next?

Introductions and chatter

Bought a pig, what next?

Postby culinairezaken » Sun Jan 19, 2014 5:08 pm

Hello eerybody,

It's been a while since i posted, sorry about that!

Whensday i will receive half a "bonte bentheimer" pig which i will process to fine charcuterie.

I was thinking about the next:

- 1 dry-cured ham
- 1 belly pancetta
- 1 canadian bacon
- french dry-cured sausage with garlic and pepper.

Anyone got other ideas?

Pieter
Reality is a hallucination caused by a lack of alcohol!
User avatar
culinairezaken
Registered Member
 
Posts: 176
Joined: Sat Oct 03, 2009 8:33 am
Location: Haren, The Netherlands

Re: Bought a pig, what next?

Postby badjak » Thu Jan 23, 2014 4:37 am

Sounds good!
I suppose all the off-cuts will be turned in sausages?

I buy a whole pig a couple of times per year, but I use it as is.
I put it on the spit braai and start cooking at 09.00 in the morning, ready to eat by 19.00 :D
Life is too short to drink bad wine
badjak
Registered Member
 
Posts: 170
Joined: Thu Aug 22, 2013 7:10 am
Location: in the hot zambezi valley

Re: Bought a pig, what next?

Postby wheels » Thu Jan 23, 2014 5:40 pm

Sounds fine to me.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Bought a pig, what next?

Postby NCPaul » Thu Jan 23, 2014 11:30 pm

You could take the collar and cure it as a coppa. The jowl can be cured as guanciale if you have enough back fat for sausage. The ribs and feet can be used for stock. I like cooking the tenderloin on a charcoal grill in the summer (don't over cook it). There is another small roast towards the back of the middle that BriCan cuts out; I can't remember what he called it. You could use it to make pork pies. :D
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Bought a pig, what next?

Postby yotmon » Fri Jan 24, 2014 8:37 pm

NCPaul wrote: There is another small roast towards the back of the middle that BriCan cuts out; I can't remember what he called it. :D


Over here we call the end of the loin the 'Chump' don't know if that's the name Brican uses.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 637
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Re: Bought a pig, what next?

Postby BriCan » Fri Jan 24, 2014 9:48 pm

yotmon wrote:
NCPaul wrote: There is another small roast towards the back of the middle that BriCan cuts out; I can't remember what he called it. :D


Over here we call the end of the loin the 'Chump' don't know if that's the name Brican uses.


So would I :wink: seeing that I come frum just up road frum uh :lol:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: Bought a pig, what next?

Postby Snags » Fri Jan 24, 2014 11:23 pm

This episode was repeated this week
He goes to Italy and learn how to prepare a whole pig.
http://www.sbs.com.au/shows/gourmetfarmer
yet to take the plunge still researching
User avatar
Snags
Registered Member
 
Posts: 485
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast

Re: Bought a pig, what next?

Postby Thewitt » Sat Jan 25, 2014 3:41 am

Boring as it may be we turn the whole thing into sausages :)
Thewitt
Registered Member
 
Posts: 114
Joined: Thu May 09, 2013 3:08 am
Location: Penang, Malaysia

Re: Bought a pig, what next?

Postby culinairezaken » Mon Jan 27, 2014 2:54 pm

Sorry for the silence on my side.

I dry-cured the ham, the loin with fat, made a pancetta and turned the rest into dried sausage!
Reality is a hallucination caused by a lack of alcohol!
User avatar
culinairezaken
Registered Member
 
Posts: 176
Joined: Sat Oct 03, 2009 8:33 am
Location: Haren, The Netherlands


Return to Chatter

Who is online

Users browsing this forum: No registered users and 8 guests

cron