Pig Parts

I began the dissasembly of the pig.  I set the hams aside to be whole roasted.  The tenderloins are for me with breakfast.  The loins will be marinated and gently cooked to maximize the sweet flavor of the meat. The trotters are brining and the head has been cleaned and reassembled for long cooking.  The pig belly and shoulder have been sandwiched together to make a large plank with skin on both sides, doubling the crisp potential.