Hoping PanKo or some of the other experts will chime in. This sow dressed at just over 100lbs and am really pleased with the fat cover. Figure the rib and loin are dying for a bone in treatment but have one question. On a 6month old farm pig, the silver skin on the eye and connective tissue on the chain haven’t developed as much and don’t present much of an issue. You can leave a bone in pork chop untrimmed for the most part with the fat cap on and it makes a really nice presentation. Is that doable here or is the older animal’s chain going to be too tough?

This is the domestic pork image I have in my head

Good timing. At a glance, that sow looks like it has a great fat cap and you'll probably not have too much issue with leaving the muscles (and silver) over the loin attached for some chops. I would absolutely cut chops off of her, and would think that the coppa--loin/backstrap above the first 5 ribs behind the head--would be the best part of all. As always, I'd recommend brining. Ribs on her look very good. Overall, probably an optimal hog to take, and possibly acorn-fed (depending on location) this time of year.

100%. This short-bone cut will leave nice racks of ribs.

Amazing. I’ll plan on it. I’ve used your star anise brine before and was very happy with it. And yes she’s been getting fat on a diet of post oak and blackjack acorns.

Couple results of this sow. Been very pleased so far.

Bone in Chops



Belly Roulades (pre glazing)


About a pint of rendered lard which is sadly all gone


There were a few other less glamorous cooks from some sirloin steaks and grind, but delicious none the less

I've cooked a lot of feral pigs for a lot of different people a lot of different ways......yours looks great, I would definitely eat that.

Wow that looks delicious, all of it

That looks so good.

I'm drooling. Beautifully prepared and such meaty ribs!

Nice

Looks damn good!

Great job sir!