Yes, there is something very carnal about the photo above, shockingly so. It almost deserves a thong on there and what is with that little stub of a tail? Ewww . . . It is actually a thing of beauty in the early stages of loving preparation for a celebration. We were going to cook a couchon de lait or suckling pig, intact over a barbeque pit.
This is a saga of porcine delight. A story of community, time and sauce. My lovely wife was throwing party with one caveat — I had to cook the pigs for the 110 friends she invited. Fine! Just enlist my Polish chef extraordinaire Matt and it was GAME ON! We travelled out to the Warburg Hutterite colony to select our swine and chat up the butcher wearing a black cowboy hat, full white apron and blood-red cowboy boots. Actually, the boots were brown but covered with blood because it was butchering day.
We selected two beautiful 65-pounders with moderate fat caps and smooth, intact carcasses fresh from 8-hours in the air chiller after being converted from pig to pork around sunrise. Even the colony’s kids got involved in helping us.
Their whole colony of workers were very matter of fact and top flight agriculturalists that supply SuperStore and Walmart but would…
