Make sure you have a very sharp knife for cutting the pig.
Every part of the pig can be eaten, from the nose to the tail. Once your pig has cooled down after cooking, it will take a little time to carve it adequately to avoid wasting any meat. If done properly you'll be able to impress your dinner guests with lovely cuts of meat you've done yourself. Add this to my Recipe Box.
Instructions
1. Cover the floor around the carving table with plastic or cardboard. Wear an apron. Carving the pig will produce fat and other juices which can drip and produce grease stains.
2. Cut from the top of the neck to the tail, sticking close to the spine. Cut from the tail down the leg at a right angle to the previous cut. Make another cut from the shoulder to the neck.
3. Pull the skin away with your hands. This will expose the flank, which is the area between the hip and the last rib.
4. Carve the meat of the loin in one piece. Carve the shoulder and leg meat. This section should be cut into individual servings, cutting across the grain of the meat. Cut the meat attached to the skin of the belly. Repeat these cuts on the other side.
5. Turn the carcass over and cut off any other meat, which will include the rib section.
6. Cut off the head. Carve the cheek muscle meat as well.
Tags: meat done