I've heard the "hammy" comment before but that's gotta be from people eating enhanced product...sure not from natural. There's a ton of fat content in a picnic and for bark just remove the skin..use for cracklins.
I can see the "hammy" part, but to me it has to do with the longer strings when pulled, like you get when you pull a ham, yes, I've pulled a ham for sandwiches.I've heard the "hammy" comment before but that's gotta be from people eating enhanced product...sure not from natural. There's a ton of fat content in a picnic and for bark just remove the skin..use for cracklins.
Bark galore and definitely plenty of fat.
This is the only example I am aware of. And it's only because, like I said, I've pulled a ham. If the picnics you cooked were like the ones I've cooked, you might have noticed that the fibers were longer than with a butt.
No, I'm saying that I've cooked the upper hind leg of a pig, called a fresh ham, like I would cook a pork butt. The texture of that ham, when pulled, was more like a picnic than it was like a butt.
