Pigs head, spine, leg - what to do?

[jump]

Hi all

this weekend I had one of the best meat experiences of my culinary life. A group of us cooked a 40 pound pig outdoors over hardwood charcoal. It was spectacular.

I was honoured by the rest of the PRC (pig roast committee) and was given the head, 2 legs and spine (all meat removed on all) to make soup or some other creation.

Was wondering what fellow chowhounders could suggest or recommend I do with these left over bones. My first reaction was split pea soup but thought reaching out and looking for other ideas was a good idea.

Thanks in advance!

[Soup]

with the head, head cheese. (I have a head cheese sandwich sitting on my desk right now) and I don't think it will make it to lunch.

With the spine, make soup. My favorite is a korean soup called gamgatang (looks like someone already thought of it, see above post).

Leg, not sure which part but pot of NE baked beans sounds really great.

[milgwimper12]

Here is a recipe for a Korean soup GamjaTang, (literally means potato soup but it is a pork neck potato soup)

Here is a video by Maangchi on how to make the soup.
http://www.youtube.com/Maangchi#play/...

Good luck!

[insensatez]

Tonkotsu ramen! Take those bones, water, garlic, and and onion and boil away and have some great noodles with it.
If you add some sliced green papaya ( or napa cabbage if you must), a finger pepper, a bit of sugar, pepper, and a couple tablespoons fish sauce and substitute the ramen with misua noodles you'll have a great Filipino noodle soup called Batchoy. Even better if you have some pork liver and/or leftover meat to add.

[Robert Lauriston]

I'm making broth with the remains of the 44-pounder we had yesterday. Should make enough for several different kinds of soup.

There are lots of recipes that use pork broth in Bruce Aidells's Complete Book of Pork.