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Long Pig: A good fit with the modern paleo diet?

Asked on March 05, 2012
Created March 05, 2012 at 2:04 AM

Ethics aside, is long pig a good food for the modern paleo diet? Evidently it was a regular, if often ceremonial part of many a paleolithic cultures' diet. Would it be nutritionally advantageous if we were to overcome our own culture's taboo against eating the beast?

Is beef, poultry or short pig a better guide to cooking long pig properly? Is 165 degrees sufficient? Is it easily overcooked? Is it gamey? What are the best cuts? I like the shoulder of the short pig; will long pig shoulder shred as nicely after a day in the slow cooker? Is it true that the liver goes well with fava beans? How does the saturated fat content compare to other meats?

Do long piglets roast well on the barbeque? At what age do they become too tough and stringy? What colors and varieties of long pig are best? Is the meat best lean, or well marbled?

I assume that as with short pigs and cows, the diet of the beast makes a big difference in determining its nutritional benefits, such as Omega 6 : Omega 3 fatty acid ratios. So in selecting a long pig for our own paleo regimes, should we seek out those have consistently eaten a paleo diet themselves?

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