Decided to go with a whole hog for my catering gig instead of breaking it down into primals.

I had a big backyard party order for 40 people last month and chose to smoke a 120 pound pig whole rather than separate shoulders and bellies. The skin crisped up way better and the meat stayed juicier because nothing dried out on the edges. Has anyone else tried whole hog and regretted not just sticking with the cuts you normally sell?

3 comments

3 Comments

the_oscar17d ago

120 pounder is a whole different beast for skin crispyness, the rendered fat bastes everything evenly in a way individual cuts just can't replicate.

johnson.daniel17d ago

You ever get that one roast where the skin comes out so crispy it cracks like glass when you bite into it? Thats exactly what happens with a full pig, the fat cap just keeps everything moist while the outside gets that perfect crunch. I did one last summer for a party and the belly fat rendered down so nice it was like self-basting every few minutes. You just dont get that same effect with a pork shoulder or belly alone no matter how careful you are.

margaret30416d ago

Not gonna lie, the self basting part is genius, hadn't thought of that.