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Hog Roasts are the new sensation sweeping the nation. Yes, they have been going for a fair few years- the medieval world was a huge fan of the spit roast after all. When one pictures a succulent hog glistening that lovely, rich mahogany colour, with an apple in its mouth, images of women with flowing locks and frocks, and cone-like head pieces, and men with jugs of ale and pink blushed cheeks, come leaping into view. Yes, Henry the Eighth may have been all too enamored with the hog roast, but so, it seems, are we. The hog roast is back.
One of the best things about a hog roast is that it’s relatively low maintenance, yet feeds an army of hungry people. A whole hog roast can feed up to 120. Now that’s a party! Ideally, for a full sized pig roast, you would want at least 50 guests at your event. For parties smaller than 50 people it would be best to opt for a smaller beast, a lamb would be the perfect choice. A whole lamb roast will feed up to 45 people. So, once you’ve decided how many people you’d like to entertain, then you can get down to the nitty gritty of cooking the hog. And this is the best bit, it’s really quite simple. The one rule of the spit roast, is that the heat source has got to be at least twelve inches away from the meat. This makes perfect sense as no one wants a charred- to the point of incinerated- hog for their dinner! Most spit roast machines come ready set at twelve inches, so you won’t need to worry about that.
The heat needs to be kept constant as the spit roast turns. It should take about five hours to cook, but then you also need to factor in time for the carving of the hog. The whole thing should take about seven hours. And that’s the great thing about it. It’s a long, slow, relaxed cooking process that will have your guests watering at the mouth for a taste. It’s just the perfect crowd-pleasing party food, and instantly makes any event memorable.