To eat well or serve good food is not so easy task, my customers enjoys my cooking and they keep telling me each time, last time was the roasted stuffed baby pig. I would like to show you what’s taking to make far job, and have customers line-up to make picture first before cutting. I just made four little pigs to be carved.
I need to remove a rib cage, it is not much to be consume on it anyhow, exclude cartilage which because is so young can be enjoyed as crusty crunch. Removing a rib cage and stuffing expends value of meat and let you carve just like loaf of bread, you still will have shoulder and but on the bone to deal with. Whole corpus should be brained with seasoning and salty water for about 2 hours.
Now they are patted dry and waiting to be stuffed. Stuffing should be your choice; I am using plenty diced veggie, sautéed onion, (never raw onion) garlic, pistachio nut, ground pork tender and prime quality diced bacon (smokedhouse) seasoning, herbs and more.
As is stuffed could be stitched with a bamboo skewers but I prefer saw up with butcher twain, gives you more security during formatting the shape
Well ready to go to oven, but I prefers to chilled for at least hour in the cooler before goes to oven and of course after 3.5 – 4 hours of baking in 350°F let rest for minimum 0.5 hr (if you going to serve as a galantine need to be chilled completely) Must be cover with aluminum foil, ears should be fixed with bamboo skewers to keep the shape and protected with foil, if not they will burns up. During the roasting from time to time whole pig should be basted with any bear to make skin nice and crispy at the same time to prevent skin from folding as gets chill even on a carving station.
Whole process will take some time and effort, but if you put some TLC to it you will come with marvelous results and satisfaction. That is what your customers are looking for and you will enjoy.
Sorry if you not enjoy these pictures but not always the thing which look good taste good, maybe vice versa.