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”
Tag Archives: 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!”
Smallest Boxing Day Ham
When my rep from D’Artagnan texted me to ask if I wanted a suckling pig, how could I say no? Normally they are special order, but he had a cancellation and neither of us wanted it to go to waste. So having never worked with suckling pig, I took a 25 pounder home to experiment. Confronted withContinue reading “Smallest Boxing Day Ham”
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