New to the market, this item is aimed for culinary perfection and will be destined for a truly memorable dinner party or the BBQ to end all, nothing comes close to a suckling pig. Silky, melt-in-the-mouth meat, which is softer and sweeter than pork, with a thin, crisp crackling. Prepared to the highest standards and delivered oven-ready, this size will fit into most regular-sized ovens and are very easy to cook. Our Whole Roasting Pig (cochon de lait, lechon) is a true delicacy and is served at the finest of restaurants around the world. Our Whole Roasting pigs range from 25-30 lbs and are our most popular item during the holiday season. Best when eaten at between 21 and 28 days old, it has a more dulcet character than the full-grown animal; its meat and fat have not yet taken on the more assertive flavor that maturity provides.
Uncooked 25-30 lb. Roasting Pig Allow 1.5 lbs of pork per guest Arrives Frozen Perfect for your next Holiday Event!
Suggested Preparation:
Wash the pig thoroughly inside and out with cold water and then dry thoroughly. Rub body cavity with salt, pepper and any other seasoning (for example, thyme, rosemary or garlic).
For Spit Barbecuing
Allow 15-20 minutes per pound cooking time. Mount the trussed pig on spit rod. Insert forks securely in pig and tighten. Insert meat thermometer in heaviest part of hindquarter. Attach spit to unit and turn on motor. Barbeque pig over a medium heat of 150-190ºC. When the pig is cooked, the juices will be a clear yellow when pierced with a knife. Reduce the heat around the head towards the end of cooking. If some parts cook before the rest of the pig (ears), cover with tin foil. Baste during the last hour to bronze and crisp skin.
Oven Roasting
Preheat oven to 180ºC. Place a piece of heavy-duty foil on a rack diagonally across a shallow roasting pan. Brush oil on the entire surface of the prepared pig. Place pig on foil and turn the foil up loosely around the pig. Cooking time is approximately 20-25 minutes per pound. Open up the foil for the last 30 minutes so the skin crisps up nicely. Remove the pig from the pan and set aside in a warm place for 20-30 minutes to rest before serving. To make a sauce deglaze the pan with red wine, add a pint of stock and boil until the sauce is reduced by half and thickened slightly.
i hope its not one of those chinese pigs that got filled with waste water
I'm Chinese btw.
July 2007
U.S. Water News Online
BEIJING, China -- Beijing police recently raided a village where live pigs were force-fed wastewater to boost their weight before slaughter, state media reported.
Plastic pipes had been forced down the pigs' throats and villagers had pumped each 220-pound pig with 44 pounds of wastewater, the Beijing Morning Post reported.
firebushdick said: I got a 214 lb one for free. You pick up if you can make it through!
where you live? free dog food
us bama boys know how to catch wild boars. me and some friends of mine struggled for 4 hours trying to wrestle a wild hog out of the woods one time. he got loose though.
I'm no vegetarian by any stretch of the imagination, but that just ain't right.
Yip
Cranky Member
posted: Nov. 12, 2007 @ 8:09p
FrugalFreak said: firebushdick said: I got a 214 lb one for free. You pick up if you can make it through!
where you live? free dog food
us bama boys know how to catch wild boars. me and some friends of mine struggled for 4 hours trying to wrestle a wild hog out of the woods one time. he got loose though.
Check your local neighborhood farms and you can get a much better deal even on already cleaned-up stock. Even here in urban areas there are butchers that will get what you need for a roast or a spit.
TropicalTriceps said: For those who find this uncomfortable - where do you think meat comes from?? Does it conveniently grow into a pork chop from the pork chop tree? Most modern Americans who have not ventured out of their own city much only know nicely clean and cut meat in a plastic wrappings. They don't know what they are missing in the rest of the world, probably don't care either...
I don't know the market price for whole pig, so can't comment on whether the deal is hot. But I am certainly entertained reading this thread. Thanks OP.
i am not looking either, but dont we have the costco PM-or-return policy that makes this a deal? i am sure some senior members have ideas on how to "return" this within 90-days of consumption.
kenwallet said: According to Lunar Calendar year, last year was the boar. This makes sense that Costco sells roast pig to celebrate the pig year. 2008 is the year of the rat. Where is the crunchy roasting rat?
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