Pit Roasting A Suckling Pig скачать в хорошем качестве

Pit Roasting A Suckling Pig

The hole was approximately 2ftx4ftx2ft A small fire was lit 6:30am. Half the hole was filled with wood at 7:30 and then the hole was filled almost to the top at 8:30. By 09:50 the wood was hot (thermometer cuts out at 600 degrees Celsius) and burned down to embers. The pig was stuffed with apples, onions, garlic and fresh herbs (oregano, rosemary, lovage, taragon, sage and Savory). Then wrapped in a good layer of foil (I didn’t have access to enough large leaves). Popped into a couple of wet hessian sacks and placed in the hole. It was then covered in a wet sheet and covered with soil to the top. At 18:20 the neighbours had arrived and I dug up the pig, which was difficult to lift as it was falling apart wherever it was lifted. Everyone had their share and a good night of homebrew and feasting was had (possibly for the first time in our little row of cottages history). This morning I removed enough leftover meat for a couple of family meals. Music by Danheim 'Heft blot' #eatlikeaviking #pitcooking #earthoven #sucklingpig #outdoorcooking #historicalcooking #reenactment #experimentalarchaeology