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Name:Pigge Farced Contributor:Leigh Ann Hussey
Description:Pigge farced Posted:1994-03-10
Key words:SCA, pig Category:Main Dishes
ID:23 Updated:2006-04-02 19:57:59
Ingredients:100 lb dressed pig

basting sauce:
garlic,
rosemary
sage in about
1 c olive oil

stuffing:
1 loaf's worth of DRIED (this is important! we used fresh bread,
and the stuffing turned into an unappetizing brown mess which we had
to throw away and rinse from the cavity before I could chop up the pig
and put the parts in the oven) bread crumbs mixed with
6 beaten eggs,
1 big pinch saffron
1 T ginger
2 t salt
Preparation:Wash the pig and dry it -- prop open the jaws with a block of wood or a
rock. Brush the sauce all over the skin, stuff with the stuffing and
sew or skewer the cavity closed. Cook @ preheated (!) 350deg F for ~15
min/pound -- about 30 hours should do it, so start the night before.
To be sure, stick a meat thermometer in the thickest part of the haunch,
and accept it as cooked if the thermometer reads 160deg F.
Notes:
Equipment:
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