Butchered pig cuts to ask for ??

[rotten]

G'day bbq'ers.
A mate and I have reared some pigs since last November. They're due to be butchered Monday week.
What cuts should I ask the butcher for?
I'm looking to smoke or cure most of it and have cuts I wouldn't be able to buy normally, without paying a fortune anyway.
Any suggestions

[Narmnaleg]

I thought I was having deja vu for a moment
http://www.aussiebbq.info/forum/viewtop ... =9&t=15200

[rotten]

Ha ha. I missed that somehow.

Mods can close this one if ya like

[Narmnaleg]

No problem at all. I think it's worth leaving it in case there are other suggestions.

I've never had a better cured meat than pork cheek (as long as the cheeks are big enough). This is really easy to make and excellent for pasta sauces. They are also a "rolls royce" replacement for pancetta or bacon in any recipe.

Guanciale part 1
Guanciale part 2

[rotten]

The pig has been butchered finally!! I'm going to have full loins, full legs, and hopefully a descent bit of belly with the flaps, and only a few chops.
Can't wait, only one more sleep.
There may be a question or two to come

[Bentley]

What Breed was it? What are the prevalent ones in Oz?

[urbangriller]

The most common "commercial" Pigs in OZ are: Large White, Landrace and Duroc.

Cheers
Chris

[rotten]

Most of them weren't pink, multicoloured.

Freezer is full now. Going to have a go at bacon or something with the belly flaps.
Full loins loook amazing. Might try a smoked, cured ham with one of the legs too.