Originally Posted By: Kira
Was witness to roasting a "600 lb." pig once (years ago) and it was just OK. I feel the large size resulted in meat which was just heated ("body steamed") rather than cooked.
Was involved with cooking a goat years ago and it was much better. There I cut the firewood down to a manageable sized chips which could be spread about to match the thickness of the carcass.
In fact, I was left to tend the coals. The regulars at that party probably considered me an "interested first-timer/willing worker/gift from God".
The pig in the photos looks perfectly done. I'll be sending you a pre-addressed styrofoam shipping case later in the day. Thank you.
ps The loins are the thighs and the tenderloins are the beautiful mussels on each side of the backbone, right?
I would LOVE to cook a whole goat! If you guys were even remotely local I would love to share. She yielded ten, 2 gallon bags of meat and 2 bags of loin meat.
I can't believe they tried to cook a 600 pound pig. That thing was barely fit for sausage. This gilt was around 6 months old and weighed around 200 on the hoof.
The loins (pork chop meat) run the length of the spine on top and the tenderloins are on the bottom side (inside) of the spine towards the rear.