When I found out, I wasn’t going to have any company I decided to cook the backstrap last night. After removing most of the fat cap I dredged it in a bath of spices and herbs and then I went ahead and seared it in a Dutch oven and then finished it in the baking oven. The taste was delicious but I think I seared it in a little too long and it was a little tough… let’s have a moment of silence for that little brown bastard that was cooked last night… Ivan seems to like Bosco a whole lot. He is a friendly pig that would walk around the yard with me if I didn’t have Ivan to chase him.