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Whole hog?

post #1 of 6
Thread Starter 
Doing a whole hog in June, and am pricing them out now. One question for those in the know, what is the difference between a whole hog, and a whole hog shaped for BBQ?
post #2 of 6

Probably it's the overall size.  For bbq and smoking a whole one, they seem to be smaller than one that's left to running around the farm for several months.

post #3 of 6
post #4 of 6

Swedish, Norwegian? Huh?

post #5 of 6
Originally Posted by timberjet View Post

Swedish, Norwegian? Huh?

Hungarian.  They are masters of smoking and pork.  And mathematics.   And understated.

post #6 of 6

I love many of the hungarian sausages I have tried recipes for and just wish I could read Hungarian. Hahahaha. I love the picture though.

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