Truth Detector
Your Humble Observer
- Joined
- Nov 29, 2012
- Messages
- 5,393
- Reaction score
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whaat?? you'd either have to smoke it yourself..in a smokehouse, silly! Or send it out for curing. Hocks, hams, bacon..sides are smoked/or salt cured (country ham). C?hops, ribs, roast meats, other cuts are used fresh. Your local butcher can do all this, or sometimes the seller will set it up for you. depends on where you are. Hogs are huge, by the way..
Nothing better than a fall pig pickin'..whole hog in a pit..cooking forever..only thing better is some court and Websleuths!:woohoo:
Low and slow -- you be pullin' some pork.
Don't forget the

Pig Ear Sandwich