Thanks,
Somehow my messages keep going to this group of ill people. It is meant
to go to the gourmand cooking sites.
Sorry.


None Given wrote:
> "Beirader" > wrote in message
> ...
>
>>Do you think they will keep well until Sunday? I will salt and pepper
>>them well before storing. The snouts will all have been cleaned and
>>prepped for roasting. Good thing I have two large ovens.
>
>
>
> Keep them iced down and wrapped up tight in the fridge or a large ice chest
> and they should be all right. Or you could go ahead and cook them and carve
> them if there isn't some kind of ceremony that goes with that part of the
> prep. I don't know much about pagan holidays but I have cooked fresh feral
> porkers, just the meat, not the whole pig. We've only butchered a couple of
> them but they were like ~200 lbs each so we put most of the meat in the
> freezer.
>
>