Pig on a spit

All other recipes including your personal favourite and any seasonal tips to share

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!!!!
User avatar
Mrs. Northerner
Registered Member
 
Posts: 90
Joined: Sun Sep 12, 2010 3:40 am
Location: Sydney, Australia

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
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

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!!!
User avatar
Mrs. Northerner
Registered Member
 
Posts: 90
Joined: Sun Sep 12, 2010 3:40 am
Location: Sydney, Australia

Postby Terry » Wed Dec 22, 2010 11:01 pm

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

Terry
Terry
Registered Member
 
Posts: 84
Joined: Wed May 24, 2006 7:04 pm
Location: West Midlands

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!
User avatar
Mrs. Northerner
Registered Member
 
Posts: 90
Joined: Sun Sep 12, 2010 3:40 am
Location: Sydney, Australia

Postby Terry » Wed Dec 22, 2010 11:26 pm

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

Terry
Terry
Registered Member
 
Posts: 84
Joined: Wed May 24, 2006 7:04 pm
Location: West Midlands

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.
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK

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!
User avatar
Mrs. Northerner
Registered Member
 
Posts: 90
Joined: Sun Sep 12, 2010 3:40 am
Location: Sydney, Australia

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? :)
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

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

Image

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
User avatar
Mrs. Northerner
Registered Member
 
Posts: 90
Joined: Sun Sep 12, 2010 3:40 am
Location: Sydney, Australia

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.
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK

Postby quietwatersfarm » Fri Dec 24, 2010 10:44 am

Thats gonna be tasty! Well done.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

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:
jdonly1
Registered Member
 
Posts: 22
Joined: Sun Nov 21, 2010 6:26 am
Location: Australia

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
User avatar
Mrs. Northerner
Registered Member
 
Posts: 90
Joined: Sun Sep 12, 2010 3:40 am
Location: Sydney, Australia

Previous

Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 7 guests