THE BUTCHERS

Storage & Cooking Instructions

• Fridge: Min 3 days
• Freezer: Supplied previously frozen in deliveries between 8th of December to the 2nd of January. At other times of the years if required fresh, please tell us in the special instructions box at the checkout.
• 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 hind quarter. 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 (eg ears), cover with tin foil. Baste during the last hour to bronze and crisp skin.

  Oven Roasting

  Preheat oven to 180ºC, gas mark 5. 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.The 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, skim off any scum before serving.

  Carving

  Separate shoulders from body then remove legs. Cut along backbone to remove chops from rib and loin area. Everyone should have a piece of skin to chew on (it should crackle).

Recipes & ideas

No recipes for this product..