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and another thing

WARNING…In this post there are photos of a whole pig being prepared & roasted.

Just about the time that our pigs went to the butcher and the beef & lamb we’d ordered from our friends arrived, it became obvious that we had a bad case of  freezer overload.  It was definitely time for the whole 40 pound pig that was hanging out in there to go.  He was completely stretched out and as long as the freezer…and every time I needed something that was under him I had to lift him out.  This gets old really fast especially as the weather changes to cold. I wasn’t loving hugging the frozen pig so much.

Our neighbors, Doug and Heather, who are always up for a food adventure came to our aid and the roast was on!  A few phone calls and emails produced about 15 friends who were willing to take a chance on our 1st attempt if it meant  feasting on some slow roasted (and a bit smoked) Tamworth pig…assuming we didn’t incinerate it.

We picked up the roaster from our friends at Three Little Pigs Family Farm and armed with detailed instructions and hours of internet research we went to work at about 7AM. 

Jim and Doug (aka The Cooks) got the fire started and then prepared the pig.

prepping pig

Doug and Jim butterflied the pig

  I tried not to get involved.  I had plenty to do preparing the sides and getting the house ready to receive hungry friends and family.  Heather arrived about 10:30 to help and brought some beautiful desserts.  Bless her!

waiting for fire

The roaster is getting up to speed...

By about 9:30 the fire was ready —

placing pig

On he goes!

Now it’s all about waiting…and waiting…and waiting — and resisting the temptation to lift the lid!

inside roaster

checking on the fire through the peep hole

OK…had to look!  At about noon, we’re almost there!  And people were starting to arrive — following their noses to the roaster in back of the house — and bringing more yummy food for the feast!  Wow!   The spread was spreading!!

half baked pig

Looking good!

The Cooks declared the pig DONE around 1 o’clock — YAY! — and called on me to carve.  Like I knew anymore than they did about how to dismantle the pig. I thought The Cooks should do it but…

pig done

That's one good lookin' pig!

As it turned out, the meat just separated from the bones…perfectly done,  juicy and flavorful. YUM!!  Those who braved the cold and smoke got to preview the main event.  Notice everyone snacking around the roaster…

attentive dogs

The dogs got into position just in case!

With one side completely “carved” we were off to the house for feasting and merriment…

carving

half the pig ready to go

And a good time was had by all!! 

pig party goers

gathering in the kitchen for pulled pork and all sorts of other goodies

I promise… This is the end of “catching up.”  More current news coming soon.

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