- Joined Aug 25, 2009
That's is what we used fresh skin on hind quarters without the hoof
It's lard covering the meat where it was cut from the pig ,helps seal it and with pepper ,wine or vinegar to keep flies of once it gets warm ,( Rob thought we'd try wine this year , so that's what we went with)How do the guys do it down south that let it hang in the heat? I have had people tell me there family did them all the time long ago but cannot get details. I just sent 2 hogs off to the butcher!
Looks amazing! Is the white stuff in the latest pictures salt leaching out?
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