Pig Roast.

Tender and moist. My friend cooked it for 12 hours overnight over charcoal. The 120 lb. pig (not my friend, but the animal), which was freshly slaughtered yesterday, had been stuffed with sauerkraut and sausages before roasting.

Absolutely delicious, and, yes, I made a pig of myself. I'll stop by sometime tomorrow for leftovers and will bring a jar of mango chutney. Roast pork and sauerkraut, topped with a table spoon of mango chutney on a hard roll is a special treat.

The Pennsylvania Dutch take the pig's empty stomach and stuff it with sausage and filling before cooking it. It is then served in slices, often on Thanksgiving.