I received this amazing guinea hog from Gra Moore. He raises these pigs in Florence, and feeds them heirloom corn, hey, acorns, and other vegetables off his farm. This pig was full size and weighed 80 pounds dressed.
At the first glance it looks normal. Then you look at the jowls, which were huge for this size of a pig. When I made the first cut and removed the head I realized what the guinea hog was all about. Fat, glorious thick fat. I was stuned that a pig this small could have so much fat.
When I made the second cut and removed the shoulders I was even more blown away. The meat was deep red and the loins were marbled with more fat. The loins are the size of a domestic lamb. The fat that encased the loins is 2 inches thick and super firm. Gra knows how to raise a pig that makes a chef smile.
This is the shoulder split in half with my boning knife next to it. My knife is currently 8 inches long.
The collars were removed from the shoulder and the fat back was trimmed away. The red color bloomed even more as it sat. This is going to be the smallest coppa I’ve ever done.
The loins were split into 6 potions which will be cooked sous vide and finished on the wood grill. The bellies will be cured and smoked. The fat back will become lardo. The hams will be come the smallest and quickest cured hams ever ( my guess 7 months). I will keep you posted with the finished results from this project. Stay tuned!