- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Tips on slaughtering a pot-bellied pig for a Cochon de lait?
Posted on 5/8/17 at 1:00 pm to fr33manator
Posted on 5/8/17 at 1:00 pm to fr33manator
I watched a guy butcher a pot bellied pig one time and could not get over how little "lean" meat there was. When it rendered down I bet there was hardly anything left.
This post was edited on 5/8/17 at 1:12 pm
2
Posted on 5/8/17 at 9:47 pm to highcotton2
quote:
I watched a guy butcher a pot bellied pig one time and could not get over how little "lean" meat there was. When it rendered down I bet there was hardly anything left.
Should I tell them it isn't even worth it then?
Posted on 5/9/17 at 7:40 am to highcotton2
If they are really that lean...I don't guess you can do cracklins from the skin then?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News