Uh, I can't do it.

Behold The Pork Roast Molded In The Shape Of A Tiny Pig

I can't eat that. What is it even made out of?

Looks like a puppy to me.

OMG it does!

Well, really we are all too sanitized. I bet 1/2 of us would freak out and never eat meat if we had to visit a slaughterhouse and work there for a day. Its probably not pretty. (I can imagine).

I saw the documentary on chickens and eggs recently too. Didn't realize they killed all the male chics.

My Grandma used to tell us the stories about killing a chicken for dinner, it was nothin! Quick snap of the neck!

Hey, tell me about it. I still remember a neighbor when I was in the third grade popping the head off the backyard chicken for Sunday dinners and her kids would try to catch the headless bird that was "running around like a chicken with its head cut off."

(The details: She would grab the chicken by the head and snap it in the air like a whip, breaking its neck and sometimes severing the head)

When my dad would kill chickens he'd use an ax.. We thought it was "pretty funny" to watch em run around!!

But eating that pig... NO WAY!! not at my table..

We whack bigger ones and roast em. About 100 to 120#s is great bigger than that and they don't taste as good.

I've been to a slaughterhouse...I'm pretty good about not making the connection that the live cow I just passed in the field could be the hamburger in my next happy meal in a couple months.

I'm not sure about the fake molded mini pig, But.....


Who hasn't been to a great pig roast?
Emeril's Recipie

Ingredients
1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing
Directions
This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.