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Not suitable for Vegetarians
Posted By Kerri
Yesterday afternoon we went to a friend’s barbecue but it wasn’t just your average barbecue, this one has been organised for months and required a substantial amount of planning. An ordinary grill wouldn’t have been appropriate, what was needed for this occasion was a handcrafted spit made to Hugh Fearnley-Whittingstall’s design. A few sausages and a couple of hamburgers were not on the menu, instead we ate a 45kg Suffolk pig, collected the day before from the farm on which it grew. Ladies and gentleman, I give you Geraldine:
Geraldine took ten hours to cook and produced some of the tastiest and most tender meat we’ve ever eaten. The flavours were simple which allowed the flavour of the pig to really come through: five bulbs of garlic inside the cavity of the pig and a mix of salt and thyme rubbed into the skin which produced no end of very crackly crackling.
Unsuprisingly there was quite a lot left over. Stephen and I are now the proud owners of one of Geraldine’s back legs which is cooking away in the oven as I type. I think pork is going to feature heavily on this week’s menu.
Sep 2nd, 2007
Deeply, deeply jealous…
Wow – that looks incredible. I always think I’m doing well when I manage a whole joint of meat on the barbecue. But a whole animal? That is really impressive.Enjoy your pork-filled week. I cooked a huge ham this weekend for guests and have masses left over – I am, so far, on my third meal of ham in a row!
It really was brilliant, there’s talk of doing some lamb in the winter too which I think will be great. You did lamb recently didn’t you Antonia?
Yes, I did. It wasn’t quite on this scale though! I did a butterflied leg of lamb and stuffed it with a paste of anchovy, procsciutto, garlic and parsley. It works brilliantly with the lamb. I love big joints cooked on the barbecue.
(http://foodgloriousfood-toto.blogspot.com/2007/08/butterflied-leg-of-lamb-with-anchovy.html)
I have a friend who is half Argentinian and he has done a whole lamb on occasions. The lamb is strapped (legs apart) to huge canes and cooks above a fire all day. Again, it is definately not a sight for vegetarians or the faint-hearted, but boy is it delicious.
We were going to do a butterfiled leg of lamb today Antonia, inspired by your recent post but we’re going to a birthday lunch tomorrow and lamb is on the menu so we decided against it. I hope we have enough warm weekends left to try it though, yours looked fantastic.
The proscuittio is an interesting addition, I wouldn’t have thought of that. I’ll try to remember it if we get round to doing it before the winter sets in though 🙂
BITCHES!
That looks disgusting! how could you eat that!?
Best comment evah, reannah! If you don’t like pork then you wouldn’t have liked this but I think “disgusting” is taking it a bit far 🙂
It would taste nice, but it’s gross to actually call it it’s name when you’ve just cooked it