It's not pork unless its from Mosefund taste the true pork flavor!
Chef Onwer, Veritas
It was the moistest pork I ever had in my life. I actually cut off the jowl and put it in a salt mixture to make guanciale. I am going to hang it in my cellar and see how it work out. The flavor of the pork was excellant. I felt like I was in an I Love Lucy episode - it took up the whole oven with part of the leg hanging out over the side of my largest roasting pan. I just used a little rosemary, sage, salt and pepper. That's the kind of meat that doesn't need much of anything. I think I have to get my grill put back together for the next time. Thanks again - it was fun to try something new.
We did get to try the pig. It was amazing. I have made some into bacon, we braised a portion of the belly - one section into a more traditional American braise and one in the style of Okinawa pork. Amazing. The sausages were also wonderful. We will eat the last few this weekend. I still have half the shoulder which we will smoke and another half of the belly.
LOVED the pork!!! And looked up online how to make lard. It was amazing to me how the fat developed this crispy crust, that when bit into, yielded a French fry-like texture.
Michael - just wanted to let you know that the pork turned out great... I cooked it three ways:
spiced rubbed and braised
brined and braised
all of those turned out great - with the brined and the beer braised, I made chinese buns with hoisin sauce
also took the rendered fat and made a whipped butter with orange zest and fresh basil which was amazing..