Roasting a Pig in the Northland!
Three Minnesota Guys ignore the snow and cold to create a succulent Christmas Day hog!
They said they were crazy when they decided to do a pig roast in Wyoming, Minnesota at Christmas, but Doug Welsh, Joseph Saker, and Bill Hutchins had the last laugh.
With a Christmas Eve snowfall of four inches, the trio became one of the very few pig roasters using the Three Guys method who have had to add an additional step: “Remove any accumulated snow from the roaster before getting started!”
“Thanks to your site, building plans for the roaster, and amazing mojo recipe,” Saker says. “the pig turned out absolutely perfect! Thank you for introducing us to our new family tradition!”
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The ham, more properly called a jamón ibérico de bellota, (there are other types of ibérico ham, but this is the best) is made from the ibérico pig. The pigs are allowed to range free and, several weeks before slaughter, the pigs roam the nearby oak forests where they gorge themselves on fallen acorns.
This diet and a dry curing process that the locals have used for generations produce this gold standard of hams.
It's almost hard to describe the experience. The ham is rich with fat, much of which is monounsaturated and therefore healthy, like olive oil. Sliced paper thin, it is only moderately chewy and the fat dissolves on the tongue like butter.
No matter how you slice it, it's all about the flavor. Salty yet not overly “hammy” like most American hams, the ibérico has a subtle nutty taste.
Jamón Ibérico
ARTIST SPOTLIGHT:
Joaquin Lopez
Lopez is still creating these colorful birds for both commercial and residential locations. Lopez, who is also a master of art restoration, excels in several art mediums.
His philosophy is this: “to create paintings and original drawings of a high quality and at a reasonable price, so that the customer will have a work of art for enjoyment and a lifetime investment.”
