You could always cook it African-style...
Gut it, dig a pit, start a fire in the pit, throw the whole hog (fur and all, it will burn off) into the pit, stack some more wood on top of the hog for the viking-funeral style roasting technique (no longboat required). Let it burn for a long, long time. Cut off the hide (it will be black, crispy, and easy to remove) and eat.
It's tastey. No joke. Stuffing a load of fragrant herbs into the organ cavity is optional.
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