I roasted a big pig on October 13th on an island off the coast of Maine. I want to tell you all about it, including the organic and free range life it led, how it was killed, how we cleaned it, how I brined it and in what, how you build a spit (above ground) and how long I cooked it - and how I carved it.
I want to tell you all of these things but I don't want to offend any of my vegetarian and vegan readers with graphic photos and gory details - so - if you are interested in learning about things such as these, please email me directly
Meanwhile enjoy the pretty pictures of Maine with me and one of the pig legs sandwiched in between.