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Monday, November 5, 2012

CERDO WITH 14TH C STUFFING FOR A SUCKING PIG


Even People can be Pig Headed!
Photo by: Lord-Williams

babirusa, chancho, cochinillo, cochino, gocho, gordo, gorrín, gorrino, guarro, lechón, marrancho, marrano, porcino, porco, primal, puerco, verraco, porquil, Ast. chon, Leon. marrao, mondongo, gocho, OCast cerro, MEng pygge, Eng. pig, babirussa, barrow, boar, brute, glutton, gormand, gormandiser, greedyguts, grunter, guzzler, hog, hogling, oinker, peccary, pigglet, piggy, porker, razorback, shoat, shute, slob, sloven, sow, suckling-pig, swine, tusker. 

The pig has the most number of names. They are generous creatures for they even lend their names to people to insult one another. Further, the pig is the animal with the largest number of qualifying adjectives. 

Poor piggy eats its cabbage with no complaint and has organisms that last one half hour, which must increase his oxytocin percentage to the highest of any mammal on earth. Oxytocin is the chemical in the body that produces trust. The guzzler does trust humans until the dagger slits its artery. Then every piece of its body is dissected and put to use by men. Hairbrushes, sieves, leather jackets, necklaces of fangs and most of all the meat, fat and entails are grabbed to appease gluttony. 

The only two things are wrong with a pig. First it does not have wings. Spanish aristocrats from the Middle Ages have preferred fowl to pork but Camba maintains that some admitted that if the pig had wings, it would be almost perfect. If it could swim, boring Lenten dishes would have been saved from mundaneness. Then the pig would be perfect! [Camba. 1995:89:92; Gázquez. Cocina. 2002:182; Serradilla. 1993:149;and Tuña.1996:roll


Mixing the Stuffing
Photo by: Lord-Williams
STUFFING FOR A SUCKING PIG ADAPTED FROM SENT SOVÍ XII QUI PARLA CON SE FFERCEX PORCEL, p 70

Ingredients

1 sucking pig[1]
entrails of a sucking pig
1 tbsp parsley
1 tsp sweet marjoram
2 onion
1 garlic clove
1 c raisins
2 eggs

Stuffed Pork Chops
Photo by: Lord-Williams
Preparation

PREHEAT OVEN TO 375ºF / 190º C

Boil the entrails, including the intestines if desired, with a little chopped parsley, sweet marjoram, onion, garlic, if desired, and raisins. Mix all. Before stuffing beat 2 eggs and  mix them with the stiffing. The sucking pig should be opened on the side.

As pork chops were used instead of the sucking pig, these were stuffed with the mixture and place in a greased ovenproof  dish and cooked for 1 hour.  



[1] A sucking pig weighing 6.6-8.8 lbs costs $US 85.00. Pork chops, therefore, were used instead. The meat of the chops was slit in half and the chops were stuffed with the mixture below.  

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