Not for the Weak - Pig Roast!
Saturday was Matt Pinto's "Bacon All Night" Pig Roast in Accord, NY. The party gathered at a precious summer home, on a large wooded yard with spots for guests to camp, and room to layout copious Spanish influenced sides. Photos of the pickle mayhem, and other sides are coming in future posts.
The following photos are going to be graphic. But please consider, this is food. This is where hot dogs, bacon, sausage, and many other oinking varieties come from. Its was ordered direct by host of all host's Matt Pinto, from Van Wie Natural Foods, Hudson, NY. Slow cooked with care over coals for 10 hours, and carved on-site to the delight of over 70 people. The pig roast makes packaged meat and grocery stores look obscene.
The pig, was 115 lb butchered (145 lb living), was marinated in sour orange juice, so tells host Matt Pinto and grill master Matt Schaffer. It was slow cooked over charcoals, in a homemade cinder block pit.
Out of the fire pit, and onto the cutting board. Skillfully the pig was removed from the pit, rested on saw horses in its grilling grate, then flipped out onto the cutting board.
I was told that in the morning the grill team cut out the loin and bacon, for one incredible breakfast. These guys have no fear of carving the pig.
The ribs were the best, but almost every part I tried was luscious. Everything was covered in a beautiful layer of gelatinous fat! The grill team also had to crack the spine, involving a machete, hammer, and chisel. Looks symmetrical, good work.
Ruthie gnaws on the hoof. The meat in the hoof was dark pink and had a strong pork flavor, while the skin was crispy and tough. Saúl made cracklins with the skin by letting them smoke and dry overnight on the last of the coals, but they weren't ready to eat during the event. I can't say if we ate up the whole pig. I was in an angelic food coma, aided by resting up in a hammock for at least 2 hours. Take that Thanksgiving!
The following photos are going to be graphic. But please consider, this is food. This is where hot dogs, bacon, sausage, and many other oinking varieties come from. Its was ordered direct by host of all host's Matt Pinto, from Van Wie Natural Foods, Hudson, NY. Slow cooked with care over coals for 10 hours, and carved on-site to the delight of over 70 people. The pig roast makes packaged meat and grocery stores look obscene.
The pig, was 115 lb butchered (145 lb living), was marinated in sour orange juice, so tells host Matt Pinto and grill master Matt Schaffer. It was slow cooked over charcoals, in a homemade cinder block pit.
Out of the fire pit, and onto the cutting board. Skillfully the pig was removed from the pit, rested on saw horses in its grilling grate, then flipped out onto the cutting board.
I was told that in the morning the grill team cut out the loin and bacon, for one incredible breakfast. These guys have no fear of carving the pig.
The ribs were the best, but almost every part I tried was luscious. Everything was covered in a beautiful layer of gelatinous fat! The grill team also had to crack the spine, involving a machete, hammer, and chisel. Looks symmetrical, good work.
Ruthie gnaws on the hoof. The meat in the hoof was dark pink and had a strong pork flavor, while the skin was crispy and tough. Saúl made cracklins with the skin by letting them smoke and dry overnight on the last of the coals, but they weren't ready to eat during the event. I can't say if we ate up the whole pig. I was in an angelic food coma, aided by resting up in a hammock for at least 2 hours. Take that Thanksgiving!
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