On January 28th, I butchered half a pig from Slagel Farms in front of a few people. Six different cooks used almost all of that pig to create this menu over the following two Sundays. Anna of Turning Fork Supper Club pulled it all together. [Part 1 has the butchering info/photos. I also did a separate post on cooking the pigs' head, here.]
My original idea of turning The Spectacle in on itself to end up with something more honest fell a bit short; setting aside what I wanted, on its own terms, I couldn't have asked for anything more from my adventure with a pig.A few pictures from the two dinners--
From dinner number two:
We were very happy with how it all turned out and I'd encourage any of our readers to give it a try.
From the 94 pound half pig we made -
- 25 appetizer portions of testa
- 25 appetizer portions of pork terrine with tenderloin inlay
- 40 appetizer portions of sausage
- 40 appetizer portions of rillettes
- 25 servings of rib pasta sauce
- 5 pound cured shoulder roast - 10 servings
- 15 pound house cured ham - 30 servings
- 18 pounds porchetta (belly wrapped around loin, stuffed with fennel) - 30+ servings
- 1 pound cracklings
- 16 quarts gelatinous pork stock
- 10 pounds cotechino sausage (need some more pork shoulder for this) - will serve 15-20
The ingredients cost roughly $450, with the pig accounting for a little less than half of that. I'm guessing that it took about 150 hours to put it all together.
More photos in the slide shows.
Dinner #1 -
Dinner #2 -