canndo
Well-Known Member
They really should be hung for a minimum of 10 days to ensure tenderness
AH! now that is the common belief, but there is no stringyness in the 3 year old long pig, the continuing feeding of mild alcohol contributes to tenderness and of course the suet only adds to marbling. I hold that anything more than about a week causes a gamey quality and a certain mushiness which is unapealing. The liver, while still unfortunately small makes a great pate rivaling the best duck liver in that it has qualities of pig liver but without the heaviness and metalic finish.
My favorite parts, bits is a more accurate term, is deep fried ear, buttock scallops (sweetened with some sort of jam so as to cut the richness), and of course the penis with all of its flavor and that delicate and giving crunch. NEVER boil or poach it as it will quickly disolve into a gelatinous mass, good only now for thickening stock. Some find the nose appealing, given that the cartilage has not yet set at age 3 so there is more of a bite - unfortunately it is but an amuse bush. I have had concoctions incorporating portions of the as yet unformed skull plates which seem to make a marvelous highly oily broth. Skim off the fat and you have pure gold, nothing like it. Only had it on one occasion but it was used to great efect in a confit of sweetbreads and kidney soaked in mothers' milk.
Yum. Yum indeed.