Cochon de Lait Carving

Aurora Catering's

Cochon du Lait Carving Tips

Ingredients
1 SHARP CHEF’S KNIFE
1 HEAVY DUTY FORK
LOT SERVING TRAYS

Method
Cut from the back of the pig’s neck all the way to it’s tail (along the backbone) about 1/2 inch deep.
You just want to cut into the skin. Then cut several vertical cuts from the back bone to the belly of the pig. Next, peel off the pigs skin. Some portions of the skin may be cracked (roasted crisp) ; however most of the skin is tough because Aurora Catering smoke/roast the pigs rather than high heat roasting them.

Once the skin is removed use the knife to cut away most of the outside fat. This will expose the smoked meat.

Serve the ribs and center section first, these are the thinner sections of the pig and are usually done first. The hams and shoulders are thicker and the meat will continue to cook internally.

Save the bones for red beans and rice. Save the head for hog’s head cheese.

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