Preparing for a Pig Roast

WARNING! This post contains some graphic images of an intact pig being prepared and roasted. Vegetarians and squeamish people may wish to avert their eyes.

At the end of September, I will volunteer to photograph Braking the Cycle, the 285-mile AIDS ride from Boston to New York to benefit Housing Works. I teamed up with some other participants to stage a fundraising pig roast to support the ride. We raised more than $7,500.00, and though it was very hard work, it turned out to be more fun than I imagined.

Chef Pete is an expert pig roaster, and he set up a cinder block roasting pit in the back yard to slow-roast a 100-pound heritage pig for 24 hours. He took only two one-hour breaks during the night to nap. The meat turned out delicious. Also on the menu was cole slaw, collard greens, baked beans, homemade pickles, and banana pudding.

Stay tuned for my next post which will include photos from the party.

 

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