agm Posted July 10, 2008 Share Posted July 10, 2008 Anybody know where (locally, on-line, store, farm, whatever) I could track down a small suckling pig, around eight pounds dressed? The usual suspects (Springfield Butcher, El Chapparal, various online sources) either can't get something that size, or can't guarantee that it won't come in a few pounds larger, which absolutely won't work for what I'm doing. What am I doing, you ask? Get me a good source and you're invited to taste-test. If it works out, I'll bring some to the fall picnic. Link to comment Share on other sites More sharing options...
mdt Posted July 10, 2008 Share Posted July 10, 2008 Anybody know where (locally, on-line, store, farm, whatever) I could track down a small suckling pig, around eight pounds dressed? The usual suspects (Springfield Butcher, El Chapparal, various online sources) either can't get something that size, or can't guarantee that it won't come in a few pounds larger, which absolutely won't work for what I'm doing.What am I doing, you ask? Get me a good source and you're invited to taste-test. If it works out, I'll bring some to the fall picnic. I have asked at a bunch of places and I have come up empty too. I recently asked at the new meat place in Del Ray and no dice there. I was told that I really did not want one as there were more bones than meat. Link to comment Share on other sites More sharing options...
Mrs. B Posted July 11, 2008 Share Posted July 11, 2008 I don't know about the seasonality of pig but you might ask Brian from Truckpatch (Satrudays at Mt. Pleasant & 14th & U and Sundays in Baltimore). He has always been our go to porcine connection. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 11, 2008 Share Posted July 11, 2008 Check with Bev or Bruce from Eco-Friendly at the Arlington Courthouse Market on Saturday or the Dupont Market on Sunday. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted July 21, 2008 Share Posted July 21, 2008 Cochonnet farci. 15# Suckling pig, stuffed with it’s meat, dried bing cherries and pistachios. * *I do not endorse Red Bull or other Day-glo bullshit stimulants. They are the scourge of lazy people’s “energy” dependence. 1 Link to comment Share on other sites More sharing options...
Poivrot Farci Posted June 3, 2009 Share Posted June 3, 2009 “Anything worth consuming is worth sweating for; bourgeois electric spits be damned.” Max Weber, 1907 Porcine Pedaler (beta version). $5 Home Despot amalgamation of cycling, BBQ, Free Market economic theory, Protestant work ethic and the ballad of John Henry. Meat: 16# suckling pig. Deboned, stuffed with starfruit, cashews and tropical spices (nutmeg, mace, allspice and clove). Basted with fresh coconut water. Served with cashew and tamarind satay sauce. Metal: 52cm hand-polished aluminum Raleigh fixed-gear conversion BBQ spit. 41 x 200± gearing for a 0.4 ratio. 8' chain catching the spoke nipples of a road wheel fixed to a threaded 5/16" spit rod placed on 700c forks. Chrome BMX chainring counter-weight and floating road chainring to give the drunks something to marvel at and a piece of gate to help straiten spit which bent under weight of the creature. A very rustic soup-to-nuts Sunday afternoon build and not OSHA sanctioned. PP 2.0 will have a welded frame to contain the torque and weight of drive-train as well as an integrated container for the heat source. Link to comment Share on other sites More sharing options...
Banco Posted June 4, 2009 Share Posted June 4, 2009 Porcine Pedaler (beta version). Vraiment une porciclette de belsize! Link to comment Share on other sites More sharing options...
legant Posted June 4, 2009 Share Posted June 4, 2009 Oh. My. Gawd! That is just awesome! Link to comment Share on other sites More sharing options...
Toogs Posted June 4, 2009 Share Posted June 4, 2009 I got one at Eastern Market a few months back. Had to order it a week or so ahead of time. Link to comment Share on other sites More sharing options...
legant Posted June 4, 2009 Share Posted June 4, 2009 I was talking about the bike contraption. The pork ain't all that bad either. Link to comment Share on other sites More sharing options...
Tweaked Posted June 4, 2009 Share Posted June 4, 2009 wow, this just might be the best post ever on DR... Link to comment Share on other sites More sharing options...
Poivrot Farci Posted February 3, 2010 Share Posted February 3, 2010 Snow-Bound Suckling Porchetta "Richelieu", Special Turnip Greens Edition. Inlayed with a forcemeat conceived from turnip greens, then accompanied by their glazed roots, some butter roasted pears with wintry spices and a few red pearl onions here and there. Thank you chlorophyll. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted February 3, 2010 Share Posted February 3, 2010 Oh, Poivrot. The rest of us "serious home cooks" here are such pikers, compared to you. Keep on posting your pictures, and setting a high bar for us to aspire to reaching! Link to comment Share on other sites More sharing options...
marketfan Posted February 4, 2010 Share Posted February 4, 2010 Snow-Bound Suckling Porchetta "Richelieu", Special Turnip Greens Edition. Inlayed with a forcemeat conceived from turnip greens, then accompanied by their glazed roots, some butter roasted pears with wintry spices and a few red pearl onions here and there. Thank you chlorophyll. gorgeous! Link to comment Share on other sites More sharing options...
Poivrot Farci Posted April 2, 2010 Share Posted April 2, 2010 An edible monument to the negligible 5¢ DC bag fee (which has reduced bag consumption by 87%) and the achingly inane whines against it that are being ranked on watercoolers in any progressive office whose tolerance, pay checks and science fundamentals have evolved since the 1860’s. 5 scented suckling ham in aspic with ink truffle découpage. 1 Link to comment Share on other sites More sharing options...
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