Whole Hog


 
Bob, you are a saint: St. Bob of the Hog! Ya stepped up to the plate and hit it outta the park. A lot of good hard work that obviously paid off quite well... I wish I could have tasted it. I was gonna offer to help next year, but Ottawa's a little out of my neighborhood :)
 
Bob, congrats, the whole community here was rooting for you! I loved you storytelling in th eprevious thread, in particular your transcripts of conversations with your SIL made me crack up loudly. Next year you can do what the butcher would call a "big" pig...
 
Awesome post and story. We have talked about doing a whole pig at work for a while and now one of our co-workers is raising them so wont be long.

That's a great effort and save you put into it.

So how hard is it to cut it up. Do you actually get sections like a couple of butts, ribs, etc or does it all come out in huge piles of meat. (maybe silly question but I have no idea about doing a whole pig) ?
 
Rick it's really kind of neat cutting it up and seeing all the different cuts of meat as you disassemble the pig. You can split up the sections if you want but we just mixed it together as we cut it up. I now have a much better understanding of the anatomy of a pig. It was very cool that most of the kids were very interested in it even when their parents thought it might freak them out seeing a whole pig lying on a table getting chopped up. I think it helped that the butcher removed the eyes when he skinned the pig.
 
Andy I'm pretty lazy so there is no way I'm digging a pit big enough to cook a whole hog in lol. Seriously that is a method I would love to try but I would probably do it with a small pig for the first attempt. Maybe have a Hawaiin luau in my backyard. I just need to find a bunch of ladies that would look good in grass skirts.
 
Next years pig roast. You did great with what you had to work with this year.
By next year it will go very smoothly. Just bring some duct tape, when your SIL
gets drunk, use the duct tape appropriately.
 
Thanks Bob. I showed your post to the guys at work and we were talking about how we are going to do it. My buddy is putting some hog traps out so we may do a wild hog.

We just disassembled an old pull behind grill that was rusted out but the large grate will make for a good pig cooker.

Your post has inspired me
 
Rick don't forget to leave space between the grate and wall of the pit to get coals to the bottom. Our first pit looked like this one.



Maybe not as perfect as that one but a heck of a lot more air tight than what they ended up scrambling to make.
 
Thanks Bob. It will be much better organized next year and I think we will go to the farm and pick the pig we want. The farmer seems to have trouble picking the right size. The plus was he still only charged for a 150 lb pig and never even mentioned charging my SIL more. Got to love those Gentleman Farmers.
 
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