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Selecting the Pig
Appears in
By Rick Browne
Published 2011
Select a pork carcass that will weigh from 60 to 100 pounds. A live pig weighing 90 to 130 pounds will dress out as a carcass of approximately the desired weight. The carcass should be lean without too much fat. Excessive fat may cause a flare-up during cooking. The pig should be slaughtered, cleaned and the carcass properly chilled before cooking.
The carcass should be opened butterfly-fashion for cooking. To do this, saw or cut through the backbone, but not through the meat or skin.
The yield of cooked meat is approximately 35 percent of the carcass weight. Plan on at least 1.5 pounds of meat per person for a generous serving. A 100 to 120 pound pig will serve 65 to 80 people.
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