Last weekend we hosted our first Hog Roast! It is our latest venture to cater for events and large groups. It went down very well and we were scraping the last remnants of pork off the bones (after serving 130 portions). The pork was absolutely delicious! The roast was switched on at 5am, and it cooked slowly all day, which resulted in a perfect round of crackling, melt in your mouth slices of pork, served in a large white roll, topped with a spoon of stuffing and a big dollop of apple sauce. Perfect with a pint of local Ale.
Hog roasts have been cooked for centuries and are performed around the world as celebratory events and traditional occasions.
A Spit/Rotisserie is a method of cooking slowly, over hot coals or a flame over a long period of time. The meat is skewered on a long solid rod and is supported at each end. This is then turned slowly, to ensure an even cooking. In the medieval times, this was done manually, usually a boy, known as a “spit boy” or “spit jack”. Methods of turning the animal on the spit have improved over the years. Dog treadmills, steam power and mechanical clockwork are some of the methods that have been used. Ours is very modern and uses Gas!