Tiffany Haney
Pot belly pigs are considered pets by many, but their meat can be cooked and eaten. They are the same species as farm pigs, so their meat is safe for human consumption. Pot belly pig meat may taste different from farm pig meat due to differences in diet and lifestyle. It can be cooked in a variety of ways, including roasting, grilling, braising, frying, stewing, and soups. If you plan to cook a pot belly pig, it is important to purchase the meat from a reputable source, store it properly, and cook it to the recommended internal temperature to kill any harmful bacteria.
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What You'll Learn
Roasting, grilling, braising, frying, stewing, or soups
Roasting
If you're roasting a whole pot-belly pig, it's important to keep the skin on to retain moisture. You can also choose to scorch the pig, which involves using a painter's heat gun to scorch the inside of the legs and the belly. If you want to scald the pig, you can immerse the carcass in boiling water or pour boiling water over it section by section to loosen the hair follicles, which can then be scraped off.
Grilling
To grill a pot-belly pig, you must first kill it. You can then butcher it and cook it over a flame.
Braising
Braising is a popular way to cook pork belly. One such dish is Hong Shao Rou, a very popular dish in China. To make this, cut the pork belly into 1" thick pieces and place them into a medium-sized pot. Fill the pot with enough cold water to cover the pork. Bring the water to a boil, then immediately turn off the heat and discard the water. Rinse and drain the pork, then sear the pieces for about 1 minute. Transfer all the braising liquid ingredients to the inner pot, then stir until well incorporated. Close the lid, ensuring the steam valve is in a sealing position, then cook on high pressure for 25 minutes.
Frying
To fry pot-belly pig, first tenderise the meat by boiling it in water with salt, pepper, and bay leaves. Once tender, fry the pork in its own oil until crispy and golden brown.
Stewing
Pot-belly pig meat can be used in stews, such as pork stew. To make this, brown the meat in a Dutch oven, then add vegetables and broth. Bring to a boil, then reduce the heat and simmer for around 1 hour, or until the pork is tender.
Soups
Pot-belly pig stock can be used as a base for soups such as split pea soup or French onion soup.
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Butchering and skinning
Preparing the Pig
Firstly, you will need to stun the pig and ensure it is rendered unconscious. This can be done with a firearm, such as a +.22 caliber rifle or a shotgun, which will provide a quick and humane kill. Alternatively, some people use a bolt lock to stun the animal. After the pig is down, cut its throat to bleed it out. It is important to allow the animal to quit thrashing and to take a few minutes to honour the animal and the food it will provide.
Cleaning the Pig
Next, you will need to clean the pig, especially the belly and inside of the legs, as these areas will be where you make your skinning cuts. Use warm, soapy water and rinse with clear water. Roll the pig onto its back.
Skinning the Pig
Now, it's time to skin the pig. You can choose to scald the pig first to remove the hair, or skip this step and skin the pig entirely. Scalding involves dipping the pig into a large vessel of hot water at a temperature of around 145-150°F. Be careful not to exceed 150°F, as this will seal the hair follicles and make hair removal more difficult. Use a tractor to lift and lower the pig into the water, head first. If you don't have a large vessel, you can use the pour-over method by pouring buckets of hot water over the pig until the hair releases. After scalding, use a hog scraper or a knife to scrape off the hair.
If you choose to skip scalding, you can hang the pig after washing it and use a hooked roofing knife to cut down the skin in strips from top to bottom.
Hoisting the Pig
Once the pig is skinned, you will need to hoist it to continue the butchering process. You can use the tendons in the back legs to hang the pig, or use a tool like a gambrel or meat stick to lift and hang the carcass. A tractor bucket or pulley system can also be used to hoist the pig.
Butchering Process
After hoisting the pig, you can begin the butchering process. Open the abdominal cavity and carefully remove the internal organs, which can be kept for stock or cooking if desired. Then, move on to breaking down the carcass into primal cuts and then into smaller roasts, chops, ribs, and trim for sausage. This process can take several hours, depending on the amount of meat being processed.
Remember, butchering and skinning a pig requires a certain level of skill and knowledge to ensure a humane and safe process. Always follow local laws and regulations regarding slaughtering and butchering animals for consumption.
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Cooking temperature and duration
If you are cooking a potbelly hind leg, you can roast it like any other traditional leg roast. The loin can be roasted whole or cut into chops and grilled, or the chops can be pounded flat, battered, and fried.
For braising, stewing, or soups, chunk the meat. Ground meat can be used for tacos, chilli, or meatloaf.
If you are cooking a pate, bake uncovered at 350°F for 20–30 minutes.
It is important to cook potbelly pig meat to the recommended internal temperature to kill any harmful bacteria.
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Health and safety considerations
If you decide to cook a pot-belly pig, there are several key health and safety considerations to keep in mind. Firstly, ensure that the pig has been sourced from a reputable supplier or butcher, and that it has been stored and handled correctly to maintain freshness and minimise the risk of bacterial growth. Pot-belly pigs can be a source of unique and sustainable protein, but they should be consumed in moderation as part of a balanced diet.
When preparing the meat, it is crucial to follow safe food handling practices to prevent foodborne illnesses. This includes proper handwashing, sanitising surfaces, and avoiding cross-contamination between raw meat and other foods. If you are butchering the pig yourself, it is important to have the necessary skills and knowledge to do so safely. This includes knowing how to properly gut, dress, and prepare the meat, as well as how to dispose of any waste or unwanted parts safely and responsibly.
Cooking the meat to the recommended internal temperature is essential to kill any harmful bacteria. A cooking thermometer can be used to ensure that the meat has reached the safe temperature range of 200°F to 250°F for cooking covered, and 350°F to 400°F for finishing uncovered. It is also important to let the meat rest covered for 10-15 minutes before carving, allowing the juices to redistribute and ensuring a safe and enjoyable dining experience.
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Ethical considerations
While pot-belly pigs can be cooked and consumed like any other pig, there are several ethical considerations to take into account. Firstly, pot-belly pigs are typically kept as pets and considered companion animals due to their intelligence and sociable nature. Many people have emotional connections with these animals and view them as pets rather than livestock, which may influence their perception of consuming pot-belly pig meat.
The decision to consume pot-belly pig meat is a personal and complex issue that varies across different cultures and individual beliefs. In some cultures, pigs are considered sacred or taboo, while in others, pig meat is a common part of the diet. With the rise of ethical eating, veganism, and environmental awareness, there may be a shift in the perception and demand for pot-belly pig meat. Some people may view it as a sustainable and environmentally friendly protein source, while others may have ethical objections to consuming animals typically kept as pets.
It is important to respect different perspectives and treat animals with compassion and respect. If considering consuming pot-belly pig meat, it is advisable to research local regulations and guidelines for raising and processing animals for food. Additionally, to ensure food safety, the meat should be purchased from a reputable source, stored properly, and cooked thoroughly to prevent any health risks and foodborne illnesses.
The method of slaughter and butchering also raises ethical concerns. Traditional methods of scalding the carcass with boiling water to remove hair follicles carry a high risk of burning. Alternative methods, such as skinning or scorching, should be carefully considered to minimise any unnecessary harm or suffering to the animal.
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Frequently asked questions
Yes, pot belly pigs are the same species as farm pigs, so their meat is safe for human consumption.
Pot belly pig meat can be prepared in a variety of ways, including roasting, grilling, braising, or frying. The loin can be roasted whole or cut into chops and grilled, or the chops can be pounded flat, battered, and fried.
You may be able to find pot belly pig meat at specialty butcher shops, farmers markets, or restaurants that specialize in unique and exotic meats.
As with any type of meat, there may be health risks if it is not handled or cooked properly. It is important to follow safe food handling practices to reduce the risk of foodborne illness.
