Thread: Bucthering a small pig

G'day. How I break down my pigs is cut off the head, legs and the shoulders through the joints and then take off the ribs and you're left with the belly and loin. Loin you can cut into chops, leg and shoulder are good for slow roasting, bones you can use in a soup, ribs you can cut and roast in whatever sticky/spicy marinade and head you can roast off or make a brawn. If you're really keen you can roll the belly and slow roast or you can brine and smoke the loin or belly or whatever for bacon.


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Keep it whole.................hire a gas rotisserie, one of the bigger ones................extend an invitation to the forum and tell them to bring beer.............