Porcelet

[chefadamg]

Well..finally purchased a fresh Canadian Porcelet. I bought only 1/2 of the whole pig...Basically a milk fed young pig..about 80 pounds..Direct from Dartagnan. Looking forward to preparing and tasting. I'll update later w/ prep pics and final dishes. Any recomendations? Have a bone in front shoulder, bone in leg and center.

http://forums.egullet.org/uploads/12089814..._5983_43176.jpg

http://forums.egullet.org/uploads/12089814..._5983_41093.jpg

http://forums.egullet.org/uploads/12089814..._5983_37227.jpg

[Magictofu]

Well..finally purchased  a fresh Canadian Porcelet. I bought only 1/2 of the whole pig...Basically a milk fed young pig..about 80 pounds..Direct from Dartagnan. Looking forward to preparing and tasting. I'll update later w/ prep pics and final dishes. Any recomendations? Have a bone in front shoulder, bone in leg and center.

http://forums.egullet.org/uploads/12089814..._5983_43176.jpg

http://forums.egullet.org/uploads/12089814..._5983_41093.jpg

http://forums.egullet.org/uploads/12089814..._5983_37227.jpg

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I wonder if you could not make a mini ham with the leg...

[iriee]

i bought the same thing from dartagnan last year. the shoulder i slow braised in milk,vegys and herbs and it was like pork butter. delicious! the rack-lion i let age in cryovac for a week and rubbed with herbs and salt and pepper and roasted to medium and that also was like pork butter also. very very good. a little pricey but worth it for a tasting or special dinner. let me know how you prepare it. enjoy!

[Adam Balic]

80 pounds sounds quite large. Are there smaller animals? We choose pigs that are approximately 40 pounds for putting on spit roast, these will feed 10-15 people.