In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. We also discuss head cheese, lard, lardo, roasting a whole piglet, and more!

*** We apologize for the sound quality; we had technical issues and salvaged what we could. Thank you for listening. Introduction and Announcements:

• Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith.
• We have upcoming fall classes!

Part 2 Show Notes:

• Making headcheese without the cheeks... Is it worth it?, 1:00
• Removing lead bullets from the head, 9:29
• Roasting a whole piglet, 11:57
  • To shoot or stick? 17:41
• "Odd bits" side dishes, 19:57
• Leaf lard - how to render to remove smell, 27:58
• Curing lardo, 31:30
• How we're preparing our Thanksgiving ducks, 39:13

Links for Episode 21:

• Westland Distillery: https://www.westlanddistillery.com
• Charcuterie and French Pork Cookery, by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888/ref=sr_1_3?ie=UTF8&qid=1543432360&sr=8-3&keywords=jane+grigson
• Burton Hill Farm, Vashon Island: http://burtonhillfarm.com