December 22, 2009 9:33 AM Subscribe
I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this?
posted by Miko to Food & Drink (4 answers total) 3 users marked this as a favorite
My Googling seems to indicate it comes from the back of the pig and includes some of the bones of the spine, and that it's kind of next to the rib roast. Should I cook it like a rib roast? Or maybe a pot roast? Or braised? I'm just not sure what kind of treatment might do this big ol' meaty cut justice. Thanks for any ideas.