Crispy Suckling Pig Shoulder Ham

We are slowly making our way through the suckling pig.  On Friday I pulled out one of the shoulders to cure. Thyme, sage, and juniper are traditional additions to the brine, but for a change of pace I used coriander, orange zest, and a little cumin instead. Sunday morning, I washed the shoulder, deboned it,Continue reading “Crispy Suckling Pig Shoulder Ham”

Cracklings!

There is still plenty of suckling pig in our freezer: a bit of pancetta, a piece of five spiced pig belly, one more ham, two shoulders, the trotters, the head, and a bunch of bones.  We cooked a bone-in loin the first weekend. It was the tiniest loin you ever saw – smaller than rackContinue reading “Cracklings!”