A good pig needs a good sauce: Here are the recipes! Roasting a whole piglet on a spit is much easier than you'd probably think, and vastly more tasty than you can imagine. We roast a pig every year for my sister's birthday right in her backyard in Brooklyn. If we can do it in the middle of New York, you can probably do it where you are as well. Roasting whole animals has an unrivaled celebratory appeal that taps into one or the other of the primal centers of our brains, and nothing comes close to touching a whole young hog. When purchasing a whole pig, plan on having about one pound of dead weight per person, which translates to around six ounces of meat after cooking and discarding the bones.
10 Things About Raising Pigs You Won’t Read in Books
10 Things About Raising Pigs You Won't Read in Books
Fatback is, as the name suggests, the solid fat from the back of a pig. While that might not sound particularly appealing, fatback can be used in many ways to make food taste better. It can even be delicious on its own, cured with sea salt and herbs. Learn more about this useful if often maligned ingredient and how fat, in moderate amounts, can be your friend.
What Are Pork Ribs?
Truffles — the non-chocolate kind, sorry — are edible fungi, like mushrooms. Unlike mushrooms, they grow underground near tree roots and the best truffles are wildly, insanely, wait-how-much? They generally range from strawberry- to apple-sized, though larger ones have been discovered. Black truffles from France and white truffles from Italy are the two most highly valued.
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