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excellent catch, looks to be good eating for a while. the little ones maybe you try and raise for future food.

 

Cook the young ones whole.

 

This deserves a big ol congratulations X's 10 love the smile girlfriend.
Let us know how you prepare this porker.

 

Incredible!

 

Sic 'em girl!

 

I suggested keeping them if you have the space and ability to do so. i'm sure they are good eating, if it was beef they would call it veal. either way good find! if i could i would keep them and raise them to a good weight, more meat to save or eat! again good find/catch.

 

Suckling pig!

 

Hafa Adai!

 

I've done smaller portions in a shallow mini emu. Not traditional, but fully cooked and falling apart and juicy. One of our tree guys likes to use ohia to smoke. I prefer kiawe.

Anyway, here's how I have done it while camping and without a traditional emu pit and hot rocks. We have tons of volcanic rocks here that can be used though. I dig a shallow pit and make a big campfire over it. Like I said, I like kiawe. This was on Oahu without the abundance of lava rocks, so just the pit. If you have lot of rocks on your property, and I am assuming you do, throw a bunch on the fire to get em hot. When the fire is burned down to a nice bed of coals, shovel out the pit. If you have hot rocks, put em in da pit. If not, no worry. Season and wrap your pig (I do that when the fire is burning to coal.). I use multiple layers to wrap the meat. If you have banana leaves, those are good. If not, even wet paper towels work. Then wrap with tin foil. Then another layer of banana leaves/wet paper towels flowed by foil.

Put the bundle in the depression or on the hot rocks and cover with dirt/gravel/whatever you dug up to make the pit. Put the coals on top and throw more wood on top. Enjoy your campfire. Have a cold one or two. You will smell it as it starts to be ready. No rush. Leave it in there as long as you like. Even overnight if you let the fire die down. I have never left it overnight though. I smell it and want to eat it.

Uncover the bundle. Be careful of steam when you open it up. I dump the meat and the juices into a steel bowl and it shreds like pulled pork. Can add more seasoning if you like at that point, but usually no need.

 

Time to pick the family elders' minds for techniques, before the Old Knowledge is gone!

 

Yum.