Thread: Bucthering a small pig

I don't get a lot of pigs but smaller ones I do exactly as Munsey said, 70-90 pound same but but middle into chops. 100-150p if its in good condition will peal the backsteak off and carry on over the ribs and belly and roll it up as a roast with a few herbs and spices and plenty of salt.
Then you still have pork bones

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Originally Posted by veitnamcam

I don't get a lot of pigs but smaller ones I do exactly as Munsey said, 70-90 pound same but but middle into chops. 100-150p if its in good condition will peal the backsteak off and carry on over the ribs and belly and roll it up as a roast with a few herbs and spices and plenty of salt.
Then you still have pork bones

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Mmm I like the sound of that rolled roast. I'll have to shoot more to try all these different techniques




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