suckling pig
my suckling pig came in today for a new appetizer. i’m braising the majority of it, making soup with the head and feet, and i am trying a miso cure on the belly for sort of an “asian bacon”. it was awesome to break down a whole pig because i have never had the chance to before. i would encourage it. it is a great way to see how an animal can be broken down and used in different ways. i literally didn’t throw away a single thing.
Hey Brett,
Glad to see you and the gang are having a blast, creating some fantastic-looking food and going out on a limb to produce some great end results.
Kudos for taking on challenges in the interest of fine gastronomy!