As you know, we had a great time a Grits and Groceries last month as being the featured pork and beef dish during their Farm to Fork Dinner. Heidi, the owner, gave our name to Morgan who contacted us about a pig for Memorial Day for his pig picking.
After many hours of me trying to catch a pig and looking like a fool-much like the first time that I went to pick up a pig, David went out to the pasture and caught a pig and loaded it up.
We made the arrangements with the processor and Morgan. Memorial Day came and went and we hadn't heard from Morgan. I was starting to get a little nervous that something went wrong. David heard form Morgan on June 1st and said, "I would like to thank you for providing us with a wonderful hog and great experience for our first South Carolina pig pic kin / hog roast".
Morgan sent us a great description of the preparation and roasting of the hog below: (if you don't like to see whole carcasses then I would recommend to stop at this point, but he did a wonderful job)
He stuffed the cavity with local collards, Vidilia onions, and home made bacon
before sewing it up with butchers twine.
it cooked over hardwood charcoal, oak and pear woods for a little over 7.5 hours before
being done to perfection
" I would say the flavor was the best I have had ever roasted and comparable to kuroboto for a fraction the price. We will surely be doing business with you again. "-Morgan.
Thanks Morgan for some great pictures and feedback.
