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Does anyone know where I can find a farm raised hog?
Posted on 9/19/11 at 8:29 am
Posted on 9/19/11 at 8:29 am
I am doing a cochon de lait for the Florida game, but am having trouble finding any hogs. It's going to be for a lot of people so I'll need more than one. Please let me know if you know anything.
Thanks
Thanks
Posted on 9/19/11 at 8:59 am to tigersaint07
Try this place, I think it is the one that I have seen mentioned repeatedly in many similar threads, 225-687-3356 Poppas Specialty meats in Plaquemine.
Posted on 9/19/11 at 9:08 am to tigersaint07
Is there an old fashion livestock "auction barn", or "sale barn" in the BR area? If there is, and you can handle the rest, that would be the ideal thing.. Also, if there is, they usually have a local meat market that they "slide" business to... ask em..
Posted on 9/19/11 at 9:11 am to Ole Geauxt
Off of the old bridge in NBR senor Geauxt, will look for a name shortly.
ETA Domoniques on Airline, at the foot of the bridge coming from the river.
ETA Domoniques on Airline, at the foot of the bridge coming from the river.
This post was edited on 9/19/11 at 9:15 am
Posted on 9/19/11 at 9:14 am to CITWTT
I was just asking for that feller, Cit... That's where I'd start looking, if I wanted a hog..
Posted on 9/19/11 at 9:22 am to Ole Geauxt
Thanks guys. I appreciate it.
Posted on 9/19/11 at 9:29 am to tigersaint07
Rouchers Meat Market in Plaquemine
225-687-4258
Only place you will find a fresh one. One weeks notice $2.59 a pound dressed out.
All the rest are frozen. How many people? I cook about a 50 lb in about 6 hours and it will feed probably forty people depending on all the other stuff you have with it.
Season it yourself. They charge about twenty bucks and just dump Tony's on it.
I believe I'm going to get a lamb from them around Thanksgiving. Let it get cooler.
225-687-4258
Only place you will find a fresh one. One weeks notice $2.59 a pound dressed out.
All the rest are frozen. How many people? I cook about a 50 lb in about 6 hours and it will feed probably forty people depending on all the other stuff you have with it.
Season it yourself. They charge about twenty bucks and just dump Tony's on it.
I believe I'm going to get a lamb from them around Thanksgiving. Let it get cooler.
Posted on 9/19/11 at 9:34 am to Martini
You just said the magic word that I was thinking of just now, LAMB. When he asked for a pig, that word came into my head as a side note. I am thinking of how to do a spit roasted one. Just seems like it would be a great way to spend an afternoon.
Posted on 9/19/11 at 9:38 am to CITWTT
contact your local 4-h agent. he will be able to hook you up.
Posted on 9/19/11 at 9:47 am to Martini
Martini,
I am cooking for around 250 people I'd say. There will be a lot of people going and coming. I figured two 135 lb. hogs would be enough. I'll take any suggestions. This will be my first time, but I have been doing a lot of research on it. I have the equipment to do it. $2.59 is a lot higher than I was expecting, though.
I am cooking for around 250 people I'd say. There will be a lot of people going and coming. I figured two 135 lb. hogs would be enough. I'll take any suggestions. This will be my first time, but I have been doing a lot of research on it. I have the equipment to do it. $2.59 is a lot higher than I was expecting, though.
Posted on 9/19/11 at 10:12 am to tigersaint07
WOW, you got balls homey, never done it, and you are shooting to do two the first time out.
Posted on 9/19/11 at 10:15 am to tigersaint07
I paid $2.19 last time but the price of pork has gone up. A year ago we were in a global glut but they have worked through that inventory. I'd suggest for your first time do one hog and let everyone bring side dishes. It's an easy way and you will have plenty at least thats what I say. Plus everyone loves to bring potato salad.
I do mine rotisserie with a wood fire, not in the cajum microwave. They come out great and it's more interactive. You get to watch it cook not look at a box. Lamb the same way CIT. A small lamb cooks about the same amount of time.
And maybe if you buy two big hogs they might discount it a bit. I've never tried to haggle with the hog lady. Wear a plaid jacket and get after it. All she can do is say no.
All the other places around here get their hogs from a packaging plant in Pontchatoula and they are frozen. Rouchers goes to the stockyards and buy them, keep them on concrete and feed them corn to clean them out. Great hogs. I always pick a lighter skinned one. I was always told they weren''t as tough. Not sure if thats true but what the hell, you have to believe something.
Good luck. A 135 pound hog is a big arse hog. Remember that. It'll take a long time to cook. That's another reason I moved to smaller hogs. I don't have to stay up all night fooling with them. I'm too old for that shite.
I do mine rotisserie with a wood fire, not in the cajum microwave. They come out great and it's more interactive. You get to watch it cook not look at a box. Lamb the same way CIT. A small lamb cooks about the same amount of time.
And maybe if you buy two big hogs they might discount it a bit. I've never tried to haggle with the hog lady. Wear a plaid jacket and get after it. All she can do is say no.
All the other places around here get their hogs from a packaging plant in Pontchatoula and they are frozen. Rouchers goes to the stockyards and buy them, keep them on concrete and feed them corn to clean them out. Great hogs. I always pick a lighter skinned one. I was always told they weren''t as tough. Not sure if thats true but what the hell, you have to believe something.
Good luck. A 135 pound hog is a big arse hog. Remember that. It'll take a long time to cook. That's another reason I moved to smaller hogs. I don't have to stay up all night fooling with them. I'm too old for that shite.
Posted on 9/19/11 at 10:19 am to Martini
quote:
A 135 pound hog is a big arse hog
That is a big arse hog. I agree. If it's your first rodeo just do one and do other sides. That'll put out a lot ...a lot of meat. Plus you're talking about $700 worth of pig.
Posted on 9/19/11 at 10:23 am to Martini
Martini, that was why I said I wanted to spit roast it, for the visual and odorous pleasure of doing it thus.
Posted on 9/19/11 at 10:28 am to LSUAfro
Considering how much it is going to cost, what do y'all think about wild hogs as a substitute? Are the frozen hogs much cheaper, and if so, can they be good to cook?
Posted on 9/19/11 at 10:39 am to tigersaint07
My rig is similar to this. Not as pretty and a lot more heavy duty but you get the jist. I don't run my sides up all the way because the smoke and heat would kill you. I also have hip roof.
I don't like wild hogs and I'd be willing to bet a bunch of the 250 people you invite wouldn't either. That don't taste the same. The frozen cost the same or more which is why I don't buy them. Call around. They'll tell you.
If you have that many people coming surely you can get a dozen people to pitch in. And honestly I'd only do one hog and keep it around a 100 lbs
Posted on 9/19/11 at 10:50 am to Martini
I slide it back and forth, on and off the fire as it cooks and flip it once an hour so the juice runs up and down. Makes it cook evenly.
Posted on 9/20/11 at 2:20 pm to Martini
That thing looks like some sort of Medieval torture device.
This post was edited on 9/20/11 at 2:21 pm
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