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Whole hog

People in other parts of the world have a close realtionship with their food. I had lunch with a family who had slaughtered their pig and were in the process of using very bit. The photos show the meat strips, the gut strips, the head parts, the organ parts, some chicharron frying...

Sorry, folks, I seem to be having some trouble with posting some photos.

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  1. I think I saw you mention that these were Mexicans in another post. Did they have any special recipes for using up the leftovers from a whole hog? Anything to rival a tantalizing paksiw or mouth-watering sisig?

    7 Replies
    1. re: JungMann

      If you explain what Paksiw & Sisig are... I can certainly point you in the right direction.

      1. re: Eat_Nopal

        Paksiw I believe is Filipino...I've had pork paksiw a few times (very yummy). Kinda like a pork vinegar stew, if that makes sense....I've also had something that I would call a pork ceviche, where the pork is pickled in lime juice and some fish sauce with onion and a little jalapeno chopped in...is that sisig??

        1. re: Eat_Nopal

          Cat chow is right about paksiw being meat or fish cooked with vinegar. Sometimes, paksiw is made with the leftovers of a lechon (whole roast pig) and the lechon sauce, which is made with vinegar, garlic, pork liver, bread or biscuit crumbs, among other things.

          Sisig is traditionally made with minced pig's head: ears, cheeks, and snout, seasoned with onion and various other spices, and cooked over a griddle. (I think it might resemble scrapple.)

        2. re: JungMann

          The thing I'll try to show with the photos is that there are no leftovers. Everything is used. Yes, there is a sisig type of plate, but with a hotter but less vinagary sauce.

          As I mentioned elsewhere, we had an evening in Chiapas where the main dish was a whole cow's (rather than pig) head roasted in a big domed wood fired oven. No sauce: just some knives for each person to cut off parts of the lips, palette, tongue, cheeks, ears, brains...

          1. re: Sam Fujisaka

            Kare_Raisu and I were just discussing the role of Spanish Regional cusine from Extremadura in Mexico (given that the majority of the Conquistadores hailed from that part of Spain). One of their key dishes (which also seems to have influenced the Sicilian Caponata... as the corps from Extremadura had practiced their war techniques on the Sicilians prior to their New World campaigns)... is a dish made from vinegar, bread crumbs, tradional Spanish herbs (taragon, marjoram etc.,) which they call Escabeches. I could bet some money that Paksiw is a version of this dish from Extremadura.

            In Mexico this is most faithfully recreated in the Yucatan with some local touches... these dishes are known as Relleno Blanco & Relleno Negro... both dishes commonly made with the varieties of Turkey native to the Yucatan... and occassionally made from pork as well.

            Sisig sounds a lot like really inexpensive griddled taco fillings you find in towns with significant Pork industries (Keep in mind that Chorizo & Longaniza in Mexico are actually made from lean loin meat rather than offal).

            1. re: Eat_Nopal

              Escabeche has been translated into Filipino cooking as...escabeche! Paksiw has more in common with Asian cooking (preservation in soy, anise, sugar and vinegar). Sisig, though, might very well be based on Mexican cookery, now that you mention it. Seasonings are very similar.

              1. re: JungMann

                I should point out that the regional definition of Escabeche is different in Extramadura than in Spain... that is why the descendant dishes in Mexico are not named Escabeches. The presence of bread crumbs (an essentially Indo-European ingredient indicates a none Asian origin).

                I did not at all mean to imply that Sisig might be based on Mexican cookery... I was just mentioning it as the cultural equivalent.

        3. You can find something similar sometimes in the coastal region of South Carolina: barbecue is made by smoking a whole hog while the organ meat goes into side dish known as hash, served atop rice. What organ meat exactly is usually a well guarded secret.

          1 Reply
          1. re: Low Country Jon

            Like the Boucheries in Louisiana Cajun country. Butcher the pig and then spend all day cooking all sorts of things from it, having a big party, ending with a fais dodo at night with music, dancing, drinking.

          2. As I recall the saying is you can eat every part of the pig, but the squeal !

            1. With apologies, let me just describe a great scene in a farmer's house in Nicaragua, outside of Matagalpa in the coffee growing area (off to Tanzania tomorrow without figuring out the problem with my laptop and transferring photos).

              A family had killed a hog and the women were in the process of preparing the whole and all the bits. The red meat was hung in strips from a rafter, the very clean white guts/tripe from another. Smoke from the big wood burning rectangular cement and iron plate stove was gently and slightly smoking both (and perhaps keeping the largely non-existent flies away). The dressed head, in all its glory, was in a big pot awaiting prep. All the good organ meats, nicely cleaned, were gleaming on a banana leaf. A clean pot of blood was nearby. The inner skin and white, white fat were meticulously cleaned, finely cubed, and separated for chicharrones--some of which were prepared for us in the oil used to cook patacones. All this was done in a kitchen with (a cleanly packed) dirt floor, semi-open wood slat walls, no running water, and great beater enameled pots and implements. As quine said, all was being used except the squeal.

              I admire such quiet skill, the complete lack of waste, and the total cleanliness in conditions many of us would have difficulty with--and the resulting feast!

              8 Replies
              1. re: Sam Fujisaka

                I daresay no one could have described the scene as well as you did, Sam. Please tell me what the pot of blood was going to used for?

                1. re: Gio

                  Gio, I was interested in that as well. The blood was destined for a sauce/soup cooked with some of tripe (bit like dinaguan of the Philippines), with a bit to be added to the head cheese.

                  1. re: Sam Fujisaka

                    Is the blood in this soup used for flavor or thickener? Or both? How much is used? did you sample the soup?

                    1. re: chef chicklet

                      Both. Not that much--three cups in a big pot. Unfortunately, it wasn't ready and we couldn't stay.

                    2. re: Sam Fujisaka

                      I've never had Dinaguan, although I've seen recipes. My imagination cannot quite conjure up a taste equivalent. To echo chef chicklet, did you taste it? And if so, can you describe how it tasted? ( I'm such a wimp, I've never even had blood sausage.)

                      1. re: Gio

                        Dinugu-an is a haggis equivalent--intenstines, blood, other chopped up good bits. Very good in the Philippines. We had to move on from the food and ladies' work in Nicaragua--doing interviews of coffee farmers (including said women).

                        1. re: Gio

                          Hey Gio.... your profile indicates you are in the Boston area... if so I recommend locating a Mexican market with a decent meat shop & hot foods deli. My local market has Moronga (blood sausages) in a tomato-guajillo sauce several times a week... inexpensive & tasty.

                          1. re: Eat_Nopal

                            Thank you EN. I will definitely act on your suggestion. Tasty being the operative word here. If I don't write down exactly what you say, though, I'll never remember. Is guajillo a variety of pepper? Also wondering if morongo is the same as the german blutwurst, I've heard about.

                  2. When I was dating the dear Jackp, his neighbors decided to butcher a hog they'd been fattening. They were students, living on a farm the family had bought for them, and knew absolutely nothing about that sort of thing. The ever-resourceful Jackp told them how to do everything from shooting the hog to scraping it, draining it, gutting it and so on.

                    I was a bit off-put, but so impressed that my boyfriend (an English major!) knew this sort of thing. Imagine my immense surprise when I learned that he'd never done anything like that before - he'd simply read about it.

                    I will never forget the sight of the neighbor's dog playing with that hog's head. And the bacon they smoked was really delicious. I don't know if they used everything but the squeal, but I do know that it was tasty.

                    3 Replies
                    1. re: jillp

                      Shooting? Well thats not fair... the pigs throat has to be slit by blade for the real experience!

                      1. re: Eat_Nopal

                        Still have to place jackp in the pantheon of heroes. Well done! English major who'd read about it, indeed! Hilarious!

                        1. re: Sam Fujisaka

                          Ever heard the story about the visitor to a farm being very curious about the three legged pig that roamed free?
                          The visitor asked the farmer about the pig running free , the farmer explained that it was a special pig!
                          Special how? was the inevitable next question.
                          Well oncet I was plowing the fileds way yonder and the tractor tipped over on me and I was trapped for hours until that pig made so much noise my wife came out to se what the trouble was and she heard me ahoolerin for help and came to my rescue.
                          A few months later a fire statred in our kitchen late at night and we were all asleep upstairs ..well that pig made so much noise when he smelled the smoke he woke all of us up and saved our lives and our house.
                          Well that certainly is a special pig said the visitor, but what happened to his one leg?
                          Well said the fasrmer a special pig like that you don't eat all at once!!!

                    2. A variant on a theme, I got a bunch of the "spare parts" twice at a restaurant when they brought in a whole goat and the second time a whole lamb. Fried brains, neck minced into a patty with apples, sliced heart, tongue, liver, shank and loin, with chickpeas and fava beans, in a sauce flavoured with all sorts of curry spices.

                      I've never been, but read reports of a whole duck banquet at places like Quanjude where each course is a different part.

                      2 Replies
                      1. re: limster

                        Mmmmm...lucky you!!! That minced neck patty w/ apples sounds great.

                        1. re: Sam Fujisaka

                          Yes - it was definitely a stroke of luck. It's place where I usually have drinks at the bar, and I had just eaten dinner somewhere else. When they said they had something for me, I couldn't say no, even though I had no clue what it was. I hope you get the photos working -- would love to see at least some of the crumbs.