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Additional information
Ranch Recipe
Whole Roast Piglet
Ingredients
- 1 Whole Piglet, about 20 lbs, thawed completely
- 1/2 cup kosher salt
- 1/4 cup honey style pork rub
- 2 tbsp coarse black pepper
- 4 onions, halved
- Fresh thyme and rosemary
- 2 cups apple cider for basting
Method
- Thaw the Whole Piglet all the way through, two to three days in the fridge. Pat it bone dry inside and out. Dry skin is the whole secret to crackling.
- Salt the cavity and the skin heavily, then work the rub and the pepper into the cavity, the shoulders and the hams. Leave the outside skin salt only.
- Set it on a rack over a sheet pan, belly down with the legs tucked under, onions and herbs in the cavity. Shield the ears and snout with foil.
- Roast at 275 degrees for about 4 hours, basting the shoulders and hams with cider every hour. Take the foil off the ears for the last 30 minutes.
- Cook until the shoulder reads 190 degrees, then run the oven up to 450 degrees for 15 to 20 minutes to blister the skin. Watch it close, it goes fast.
- Rest it 30 minutes, then pull the crackling off in sheets and break it up over the carved meat.
Ranch tip: Give it a full 24 hour head start in the fridge and plan on a full size sheet pan. If you would rather cook outdoors, the same numbers work on an indirect grill or a pit held at 275 degrees.
Whole Piglet
Whole Piglet, $250 each
The ultimate celebration centerpiece.
A whole young piglet, cleaned, prepped and ready for the open fire, smoker or pit. Tender, mild pork with crackling-crisp skin and a presentation that makes a wedding, reunion or milestone unforgettable. The kind of meal people talk about for years.
Perfect for:
• Weddings, reunions and milestone celebrations
• Whole-hog smoking and competition cooks
• Cuban-style lechon asado or Hawaiian kalua-style pit roasts
• Mexican-style cochinillo and large family gatherings
What to Expect:
• Young, tender piglet, much milder than adult pork
• Average weight 20 to 25 lbs
• Skin crisps to a crackling crunch when roasted right
• Cleaned and prepped, ready to season and roast
Why Hooser:
• Locally sourced quality pork
• No fillers, no additives, no shortcuts
• Hand-prepped and vacuum sealed
• Custom-order availability for special events
Cooking Tip:
Salt heavily inside and out the day before. Stuff the cavity with citrus, herbs (rosemary, sage, thyme), garlic and onions. Roast low and slow at 250°F for 6 to 8 hours, basting every hour, then crank to 425°F for the last 20 minutes to crisp the skin. Rest 30 minutes before carving.
Ordering:
• Sold per whole piglet, average 20 to 25 lbs
• Custom order for events, so plan ahead
• Pickup at the ranch or shipped anywhere in the United States
Price:
$250 each
$250.00 / each
5 in stock
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Delivery/Shipping Options:
Direct Shipping: Products ordered online are shipped via UPS. Rates will vary based on location.
City Drop Off: Enjoy our “Meat and Greet” Service. Fee Ranges From $20-$40 Depending On Mileage.
We deliver to the following cities:
- Corsicana
- Hillsboro
- Midlothian
- Waco
- Waxahachie
Store Pickup: Orders can be picked up at our Ranch Store, during normal business hours or by appointment, located at 2408 Hamrock Rd, Italy, TX 76651.
Pick ups are generally available from 8:00 AM to 3:30 PM Monday through Friday. After Hours & Weekends By Appointment.
Call or Text Tori With Questions: 903-519-0848
