Roasting Pigs for Sale - Ready to smoke or roast - 26 lbs

Whole Roasting Pig - 26 lbs

Suckling pigs are delicious in the roaster, smoker or on the grill or in the oven. Whole pigs are easy to cook and will be delicious meal. Ready to smoke or roast.

Spinal cord, glands and innards removed. In culinary arts, preparing suckling pigs by removing spinal cords, glands, and innards is vital, enhancing taste and safety. This meticulous process, done by experts, eliminates disease risks and unwanted flavors, ensuring the meat's quality. The removal makes the pig lighter for cooking, allowing even heat distribution for a tender, flavorful meal. This preparation underscores a commitment to excellence, turning a meal into a memorable feast. During roasting, proper handling ensures a perfectly cooked, tender, and flavorful feast, thus showcasing the profound dedication to quality and safety in preparing a suckling pig for a whole hog BBQ, a ritual that transforms a simple meal into an unforgettable celebration of flavors.

Our suckling pigs are more than just a supper; they represent a tradition of community, an opportunity to bond around a fire, and the simple pleasure of sharing wonderful food. With each bite, you not only taste the delicious flavors, but also feel the warmth of camaraderie and the satisfaction of a well-prepared dinner.

Do not wait for a special occasion to savor the rich, delicious flavors of our suckling pig. Make every event special with this delectable gourmet centerpiece. Visit Huntspoint.com today to discover the secret to an outstanding whole hog BBQ experience. It's time to make happy memories that you and your loved ones will treasure forever.

Roasting Pigs-Food Safety Information

Suckling Pig Preparation: Ensuring Quality and Safety

When preparing suckling pigs for whole hog BBQ, a crucial step is the removal of the spinal cord, glands, and innards. This process is not only a compliance with food safety regulations but significantly enhances the meat's flavor and the overall dining experience.

Spinal Cord Removal

• Importance: Essential for preventing disease transmission related to the central nervous system.
• Process: Performed with precision to maintain the pig's body integrity for cooking and presentation.

Glands Removal

• Reason: Glands can harbor pathogens and may negatively affect the meat's flavor.
• Benefit: Ensures the meat tastes clean, enhancing the natural flavors of the suckling pig.

Innards Removal

• What It Involves: The removal of internal organs like the heart, liver, and intestines.
• Purpose: Eliminates the risk of bacterial contamination and makes the pig lighter for cooking.

The Impact on Cooking

• Even Cooking: Heat circulates more evenly, resulting in tender and flavorful meat.
• Presentation: A clean cavity allows for stuffing, enhancing flavors and presentation.

Ensuring Quality and Safety

• Professional Preparation: Performed by skilled butchers, ensuring the product is ready for culinary use.
• Regulatory Compliance: Ensures the meat meets food safety standards, providing consumer peace of mind.

The removal of the spinal cord, glands, and innards is a critical step in preparing suckling pigs for roasting, highlighting the care that goes into ensuring the highest quality and safety of the meat for your special meals.

Our USDA Inspected roasting pigs are selected to ensure the finest quality available to our customers.
Saintaining food safety is a top priority during production of our roasting pigs. However, it is important to remember that raw pork may contain bacteria that can cause serious illness if the product is improperly cooked or mishandled. For your protection and the protection of your guests please follow these safe handling instructions.

Keep the raw pig refrigerated or frozen. Thaw under refrigerated conditions.

If your pig is too large to fit in your refrigerator, find a suitable sized container with ice to maintain temperature of less than 40°F.

Keep the raw pig separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat.

After cooking, it is important to have a clean, sanitary surface on which to place the pig for carving and serving.

Cook thoroughly.

To assure food safety, it is best that the center of the hams and shoulders reach 165°F. lfthe body cavity of your pig is stuffed with pork or stuffing, assure that the contents also reach 165°F. To serve your guests "soft-fork tender pulled pork," cooking should continue until the temperature in the center of the hams and shoulders reaches 185°-195°F. The table below is provided for your planning purposes only. Do not rely on cooking time to assure food safety. Use working thermometers that have been checked for accuracy to verify the temperature in the ham, shoulder, and body cavity (if the pig has been stuffed). Before you start, be sure you have adequate fuel available to completely cook the pig. If you find raw fleshy areas when you cut into the pig it is not safe to eat. DO NOT SERVE. Continue cooking until the meat reaches a safe food temperature.

You must not base your decision of whether the pig is cooked enough by the length of time it's been cooking and how hungry your guests are.

It will probably take longer to cook your pig than you expect. Allow some extra time for cooking and maintain the cooked temperature until the pig is served.

Cooking Time Guideline - Estimated roasting times are based on cooking at 225-250°F.

Dressed Pig Weight (lbs.)	Approximate Roasting Time
10-30	3 -4 Hours
30-50	4-6 Hours
50-70	5-6 Hours
70-90	7-8 Hours
90-110	9-10 Hours
110-130	12-13 Hours
130-150	14-15 Hours

 

For higher roasting temperatures, reduce time, and for lower roasting temperatures, increase time.

Keep hot foods hot. Refrigerate leftovers immediately or discard.

To maintain food safety, once the meat has reach a safe cooking temperature, it shouldn't go below 140°F during serving. One way to maintain the temperature is to quickly cut up the meat and put it into steam table pans over chafing dishes. Pans may also be placed in an oven to maintain temperature. Be careful handling the cooked pig, melted fat may pool is some areas and it can cause burns.

Leftovers should start to be cooled down under refrigeration or ice within 30 minutes after serving is completed. Place the leftovers in shallow pans or Ziploc® freezer bags (or similar bags) with a depth of 2 inches or less. Leftovers should be chilled rapidly from 130°F to 40°F or below within 6 hours and during this time the decrease in temperature from 130°F to 80°F shall occur within 1.5 hours. Improper cooling of potentially hazardous food is one of the leading causes of food borne illness.

Refrigerate or freeze leftovers. Refrigerated leftovers should be used within 4 days. Leftover pork should be reheated to 165°F before serving