Wild Hog Ragu- Molto bene

[Marc Fong]

Classic wild boar meat sauce. Mirepoix, red wine, garlic. Reggiano parmigiana. Organic spaghetti.

[Dominick]

Drooool...Dominick

[Shark Hunter]

Double Drool! I love me some Pig!

[ChileRelleno]

Man, that looks really delicious.
Been a long time since I've had some wild pig.

[conchydong]

For many recipes, I like wild hog but for slow roasting a whole pig, I prefer a fat farm raised pig. I do it Cuban style, butterflied with  the body cavity marinated with salt, garlic , sour orange juice  and some lemon grass (Filipino influence). The skin (crispy) is the crowd favorite. The wild hogs in Florida or probably most locales do not have enough fat content for slow roasting to my taste. Cooking a whole pig is a all day party and reserved for special times. Having said that, I will be doing the last of my wild hog ribs this week. Probably in a Filipino sour soup (Sinigang baboy).

[Reel 224]

For many recipes, I like wild hog but for slow roasting a whole pig, I prefer a fat farm raised pig. I do it Cuban style, butterflied with  the body cavity marinated with salt, garlic , sour orange juice  and some lemon grass (Filipino influence). The skin (crispy) is the crowd favorite. The wild hogs in Florida or probably most locales do not have enough fat content for slow roasting to my taste. Cooking a whole pig is a all day party and reserved for special times. Having said that, I will be doing the last of my wild hog ribs this week. Probably in a Filipino sour soup (Sinigang baboy).

Man oh man that is the best tasting way to cook a PIG!!! My Daughter in Law is Cuban and we have done the Pig that way before...Hands down the best.

That pasta dish looks like a azz kicker too.