Hog Roast


The local pub decided to roast a hog on the weekend.  Haven’t had one of these for years.

The cook, alas, elected to cater to the sensibilities if the visiting English clients and removed the head prior to spitting the pig.  Some of the best stuff is in there – brains for example – and the cheeks.

In any case, delicious.  Crackly skin and moist meat.

Recipe: Spit the animal; turn slowly over medium low flame; for 7 hours.

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