Where to buy a whole pig?

[Danny_DeerVito]

Buy one off Craigslist and kill it or go shoot a wild one. Come on man act like this is a hunt page

I just saw a thread about making pizza rolls, but yes, everything has to be about hunting here.


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[Danny_DeerVito]

I have a La Caja China roasting box, it does a hell of a job on a whole pig, Cubans know how to roast a pig.

Done a few skinned and headless wild pigs smoked or spit roasted, just looking to take on a new challenge. Thought it’d be fun to do the whole underground pit cooking (I say that until it’s time to dig the pit lol)

[tmurray]

La Caja China is the way to go. We roast a pig in ours every year for fantasy football draft weekend and it is bad to the bone.

[Danny_DeerVito]

Hey Danny

My wife and I raise/breed/sell Mangalitsa pigs in Waxahachie. I have a couple pigs on the farm that may fit the bill. I'll let you google search Mangalitsa, but it's a rare, heritage breed pig. Honestly, there's not a better tasting meat, IMO. Below I'll throw a youtube video that explains a bit about the pig. They've only been in the states for a decade or so.

https://www.youtube.com/watch?v=JoiKiLZ2ohUTh&fbclid=IwAR1PsBVYCO-HYcp2FLj0znxDQA7xqUu24s_Jf2TdeLK1mwnsIG4iXLsi6sw

Send me a message if interested.

Jay

Definitely looks like some excellent meat, but maybe a bit too fancy for our first try cooking with this method [emoji23]
Much appreciated though, I’ll keep this in mind for the future!

[Etxnoodler]

If your going to do a whole pig with skin and head I would do it like jason85 above. If your going to do it in the ground you might as well use a wild one because the skin won’t get crispy anyway.

[dogcatcher]

Try one of the Asian Markets in Arlington. It has been years but we used to get whole hogs at one of them.

[wow]

A Piggly Wiggly store

[Chief Big Toe]

try a chinese market.

The Big Asian Market off of 75 and Legacy has them, as well as Restaurant Depot

http://www.jusgosupermarket.com/plano/

we did it with the cinder blocks as well..

[Danny_DeerVito]

If your going to do a whole pig with skin and head I would do it like jason85 above. If your going to do it in the ground you might as well use a wild one because the skin won’t get crispy anyway.

The whole point of using an intact pig in an Imu is to capture the heat and moisture inside the meat and end up with a pig that is essentially disintegrating when the 8-12 hours of cooking is done.
And also, you can 100% have some crispy skin on the pig when it’s all said and done. It’s still sitting inches away from a large bed of coals in the pit.

[DEREKG22]

Wild pigs are not good for what he wants to do.

id tend to agree with this, but you gotta wonder how a couple little ones may turn out....obviously not a big rancid boar cooked over coals....

[WCB]

That La Caja China box looks like the Shiznit!!

[oktx]

You might try Mas Meats in Bridgeport.

[Buck_jane]

Go to Hayes Farms in Mansfield. You can buy one already butchered or you can go in and pick out the one you want and then will butcher it for you.

[wickll]

id tend to agree with this, but you gotta wonder how a couple little ones may turn out....obviously not a big rancid boar cooked over coals....

I have been wanting to try scraping one and then cooking whole. But I just usually don't have the time to set up , boil water, etc. when I shoot one. One of these days I hope to try it with a trapped pig.

Has anyone on here tried it? (scraping a wild pig) ???

[Bayouboy]

If you’re going to use a wild one you’re going to have to scald and scrap it, not skin it to be able to get crunchy skin. Domestic hogs don’t have the amount of hair wild ones do.

This^^^^ That’s why.