[chris1980]

For Christmas this year we are oven-roasting an entire pig for the first time. I've done many a turkey and ham, but never a whole pig, so I thought I'd ask you fine folks for some tips!

I've got a nice recipe from the internet and was told by the butcher to just wrap him in foil and roast him that way. Our head was removed because we have some guests that probably wouldn't like to see it (meaning my wife refused to let me do this unless he was headless!).

Anyway, I've read that 20 min per lb is a good cooking time (its a 25lb piggy). But I have some questions...

1) How do I properly baste him, or do I really need to?

2) His legs are quite stiff and sprung out like he's standing, not folded in like I see most pigs being cooked...should I just remove the legs and cook them separate or force them into the right position and tie them? (it's going to be tough getting him in the oven if his legs are sprawled out like they are)

3) Should I make any special preparation for the neck since these are usually cooked with the head on or does it matter? I don't want precious juices escaping.

4) Is it wrong to show Charlotte's Web right before dinner?

Thanks in advance! We are very excited about our first pig.

[Suzanne]

Since he's already lost his head, I wouldn't chop any more off of him. How freshly dead is he? If it's rigor mortis, won't he loosen up again in a little while? Then you can bend the legs more easily.

I also wouldn't wrap him completely -- he'll steam that way, and part of the joy of roast pig is the golden, crisp skin. Well, I'd wrap his tail and hooves, since they burn easily, and maybe tent the neck, but not the rest of him.

And as for question #4: And not after, either!

[chris1980]

That's a good question (how dead), and I don't know. I ordered him on Monday, and picked him up on Friday. He was supposed to be frozen, but he was actually thawed.

I raced home, wrappe d him well, and stuffed him into my fridge. Hopefully by Monday morning his legs will have freed up, I suppose. I looked it up and it said rigor mortis sets in a few hours after death and then relaxes after 36 hours so...assuming we can apply this to Wilbur he should have been slaughtered within the last 36 hours. My guess. He'll be in the cold fridge over the weekend so that might give him a chance to relax. Crossing my fingers.


There was a special bit that applied to edible meat, how the temperature and rigor mortis produces a "cold shortening" effect, etc...but it was a big vague and really didn't tell me much about it.

Thanks for the tip about the foil!

[Jayme]

4) Is it wrong to show Charlotte's Web right before dinner?

Thanks in advance! We are very excited about our first pig.[/quote]

Chris-
So how did porky turn out?
And I would have definately shown Charlotte's Web- maybe even Babe...
LOL.......

[chris1980]

He actually turned out pretty good. The legs didn't budge, so instead of folding him up traditionally we had to cut his hindquarters and hog-tie him. Then sit him correctly. Unfortunately this made his back tight and his skin split, but we kept him well basted.

Wrapped him in tin foil and put him in a large pan, plus an oven liner below because he did produce alot of juice. Baked at 325 for 8 hours, he was 25 lbs. Meat was really juicy. We let him sit out of the oven for around an hour and then skinned and carved him.

I was going to show you photos, but the site won't let me post them.

[Mezzaluna]

Save those pictures! When you've participated here a bit longer you'll be able to post them.

[chris1980]

Okay here are my photos

[kuan]

AAAAARRRGH! She's a beauty mate!