No we cooked all three whole, they were small, just sucklings. We also had 50lbs of pork shoulder butt that we made into sausage and made pulled pork with. We also had 4 bellies that we had confit the day before.
Our next event is Clambake & Cocktails, a coursed meal with each course paired with a different craft cocktail. I think it is going to be in August, on a Monday. I will find the exact date tonight, maybe you guys can get an NYC contingent to make the voyage for the evening.
WTS [CONUS] Konosuke (Ashi) Stainless 270, Migoto Blue 2, Mazaki Migaki 240
