NH Homesteader
Sustainability Master
- Joined
- Sep 6, 2016
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I would only scale and scrape if I was going to do a whole hog roast . Other than that, too much work!
That's a great question! I almost always had pork with the skin on, except ribs, and we always cook it that way and eat the skin too. I was surprised when I moved to Ireland to see chops with the skins and fat removed. I personally like eating the skin, when it's boiled (vs fried or roast) I love it. I believe it is partly to protect the meat and partly to reduce waste of the edible parts?I've watched lots of you tube videos on scraping - but my big question is: Is there an advantage to leaving the skin on? Is it to protect the meat? Do you cook it with the skin on? I guess because it isn't presented to us that way here (in the stores) - I'm not familiar with it at all.
I would only scale and scrape if I was going to do a whole hog roast . Other than that, too much work!
HUH? Pig Pickin? I'm so confused! LoLEar, I grab an ear for every pig pickin I ever been too.