Pig Roast

[oatmeal]

A friend and I are kicking around the idea of pig roast to celebrate the end of winter. We have a line on a pig. However it has been in the freezer for a year. Skin still on it and all that. Is that to long? We can get a newer one, but fresh is not going to happen as we live far from any thing resembling a hog farm. I've been looking online for advice on the cooking and it is overwhelming. As a former vegan I am hoping I can step up to the challange. I have someone willing to carve the thing. I want to cook it on the beach in some kind of a pit. Any advice would be most welcome. I've allready got some overalls and a straw hat.

[Dave the Cook]

Check out these eGCI courses, oatmeal:

Pit-roasting a whole pig

Smoking

And for entertainment and educational value, don't miss: Varmint's Pig Pickin' (the cooking starts about page 30).

If you've still got questions after that, there's lots of folks here to help. And please keep us posted.

[oatmeal]

Thanks Dave, I had no idea there was pig roasting course. I can't wait to check it out.

[winesonoma]

Fresh pig online "http://thefoodstores.com/hah/html/pork.htm"

[ned]

As I understand it the limit on fresh frozen meats is six months. I'd be learly of putting time and effort into roasting a pig that's been around for so long.

As far as getting your hands on a fresh one, there are a few farmers around the country raising pigs organically, milk fed no less, who are more than happy to ship. I'd be inclined to go that route.

[mudbug]

Where do you live? You may be surprised at local sources...

[Raynickben]

The Dallas Morning News just had an article on roasting a pig that I posted in the Texas Media Forum. The link is here.

[oatmeal]

It would be great to get an organic pig. I checked out the eGCI course and have to admit I was taken aback. There are 4 of us who will be doing most of the work so if we work as a team I bet we can make it happen. As far as fresh pigs go, I live in Juneau Alaska and there is no way its going to happen. All the food is barged up here and takes a week to arrive from Seattle. I didn't think a year old pig was a good idea, but I have friends who eat the deer and moose they catch in the fall all year long. Thanks for the feedback.

Oatmeal