We're preparing to process our first, of hopefully many, pastured Kunekune pigs. I've never had the opportunity to work with a whole pig of this quality before and I want to do it all justice. Any suggestions?
For those who may not be familiar with the breed, they are descended from the Chinese head type pigs, and while much smaller than the European derived market hogs, they are also much more succulent. They're also a much slower growing pig, hence they produce a somewhat denser, but better marbled meat with superlative flavor. So now that I have this amazing ingredient I need to make certain that I'm up to the task of doing it justice.