Long pig.

Holy whatever you hold holy's!
If you are ever in New Zealand be careful how you talk about long pork.
As a sixth generation New Zealander or " Pakeha "(descended from white settlers) - I am long pork!
Of course after seven to eight generations this is a difficult history, but it did happen.
If any are interested there are a few reputable scholarly articles on the topic.

drinks wrote: For those so inclined, Texas is a place to start looking, so far , we have been soaked until pruney,then poached, now being sauteed and in another month,being deep fried, Ah, the joys of living in Texas! At least we do not have to walk on our water 9 months of the year.

Getting closer to deep fried, it is 105'F on the back porch.

In the line of cooking, the local supermarket has 1' sacks of hickory, pecan, mesquite and white oak on hand.
Makes good smoking wood.

Actually, just sauted, the serviceman showed up about 4 pm, had the a/c running in about 15 minutes, the motor starting capacitor had gone bad, ah, it feels better, slept like a log after only 3-4 hours the previous night.