Oink!

What’s the thing with the starfruit in it? I’ve never seen anything like that before.

these pictures are conde nast!!

Meat is murder.

That pig should have been entered in the “Best pet of Petworth “other” category.

I clicked on the pix and now I know that is “porchetta.” Iv’e never had it, but it looks great.

Salad is murder! Poor lil’ spinaches and lettuces were just frolicking about in the field, and then one day…

Yes, that PIG deserved to die, and I hope he burns in HELL!
lol

Those pictures gave me an orgasm.

Ugh. I really didn’t need to see a picture of a charred, severed pig head. I like to pretend that my meat comes naturally in shrink-wrapped styrofoam containers that are picked from meat-growing trees on a idyllic country farm. Yes, I have issues.

Where can you get a full pig in DC?

@ Rat King:
You can get a piglet at the Mt Pleasant Farmer’s Market on Sat’s. Truckpatch sells em, had one in the cooler two weeks ago. Ask Brian, Truckpatch’s farmer, about it.

Rat King of Adams Morgan:

Ask for help with a source at Havana Village on Columbia Road in Adams Morgan.

You’re requesting a “Suckling Pig”.

traif

seriously, there’s a f*cking GRILLED FACE on that table. un-f*cking-believable! Some people have sh*t-for-brains. trailer trash!

I agree with Ontarioroader, POP should grill up one of the animals in the photo contest.

mmmm pig roast

In England, back when if you wanted meat, you had to raise/slaughter it yourself, the boar’s head was eaten at Christmas. The rest of the animal was preserved in salt or brine or was smoked and cured to last through the winter. Even the blood was mixed with herbs and oats to make “black pudding” and the tripe was cooked with white beans and potatoes. No refrigeration. You didn’t waste a single bit of the animal because your survival depended on it. Today, apparently, we can afford the luxury of eating genetically enhanced boneless chicken breasts and throwing the rest of the animal away. Head is actually pretty tasty, particularly the cheeks, which are known as “bath chaps” for some reason. Sort of a cross between bacon and pork rind. And that’s where “headcheese” comes from anyway: boil the head with herbs until all the meat falls off, pour into baking molds with chopped vegetables and vinegar, cool, and slice it over some fresh greens. An excellent summer first course.

Real porchetta is a treat. It’s an Italian roadside fastfood: basically debone the entire suckling pig and season heavily with salt, garlic, and fresh fennel, wrap it up in its own skin, and slice thin over fresh bread. I’ve never seen it done in any DC restaurants because it’s so expensive and time-consuming, but I’m sure some snooty place will get around to it.

My family was from the ‘old country’ and was accustomed to slaughtering their own chickens and such. When they got to America, my great-grandmother was totally freaked out by the supermarket chicken that was wrapped in plastic. Several incidents involving live chickens in the kitchen before they convinced her that it was the same product.

ummm…save me some cheek!

For the record, I find Justin’s racism far more offensive than these photos.

Anon 9:50am, I totally second that!

I would have loved to have been there too. Neener, I think you must speak all the time in exclamation points. You are one judgmental son-of-a-gun. Here’s some people having a nice backyard barbecue and you’re calling them “trailer trash?” People have pig roasts all the time, they are a common part of some culinary cultures. Is this objectively more weird than seeing a roast turkey all displayed before the carving?

If you are a vegetarian or a vegan and you have philosophical objections, that’s a different thing, of course. But otherwise let your blood pressure go down a bit.

jim,

i will fight you for the bunnies, and make no mistake…i will win!

im fine with vegetarians and vegans, whatever… but where i am from, people cant afford organic greens and tofu from whole foods. you crop share with your neighbors and can the excess, and freeze the wild game that someone in your family was luck enough to shoot during hunting season.

those pictures are great and after looking at theraspberryexpress’s flickr pool i am requesting he/she adopt me immediately. that looks like the tastiest household in DC

I think I am in love with theraspberryexpress.

As usual, I will now deliver the final word on everything:

We’re a culture of damned weak weasels. A great many of us seem to be OFFENDED very easily. Scorched pig ain’t your thing? Groovy! Move on to the next post, or turn off the computer and go take your stress pills.

Personally, it ain’t my thing, but so what? I also hate cats and sunshine, but I don’t bitch to the management every time PoP posts a shot of a kitten or outdoor summer scene. If you’re seriously that fragile, as to be deeply troubled by a shot of somebody’s backyard BBQ, why not consider a lifelong career as a barking mad shut-in? It’s totally awesome! AND it leaves the line free for legitimate emergencies!

And Neener, your rage is now so predictable and delightfully substance-free, I call complete bullsh*t on the whole act. I give 3-1 odds you’re really some intern working for PoP to goad on the comment pool (HA! GENIUS!)

When’s the next pig-pickin’?

All of you missed the real travesty here!! Pork ribs on the kettle grill?!? I mean, jebus, what sort of evil person would do that to perfectly good ribs?!?!

{cries}

low and slow
low and slow

Raspberry, I understand that a person must make do with what they got MacGuyver-style, but ribs need to be smoked or the BBQ gods can be angered.