Friday evening was the start of our hog roasting weekend and it got under way in typical Spitting Pig fashion. Friday saw myself working solo, cooking and serving ridiculously good hog roasts for a run of the mill birthday party. Saturday evening was the same delicious food. Both events birthday parties and both events I was booked to cook pig roast rolls for guests.
I enjoyed the Friday event in Lyndhurst the most because it was the bigger event and I actually happened to know quite a few guests at the party so it was a pleasant surprise to get to the event and see so many old friends from over the years. I couldn’t join the party unfortunately because I was working, but it didn’t matter because we were hog roasting in the main party room and so I got to have a good chat with friends and guests as they came across to get a better look at the pig being spit roasted. The hog roast took 7 hours to cook so you can imagine with all that time it’s nice relief to get to talk to people. I love telling guests about hog roasting, how hog roasting is so many tens of thousands of years old, how the spit turning produces better tasting and more succulent meat, the trick to our envied crispy crackling.
I didn’t just talk the talk, I backed it up with a really epic hog roast. 70 kg of hog roast meat and crackling, absolutely full of flavour and taste bud pleasing textures. In full the hog roast provided enough meat for over 200 hog roast rolls, which was plenty enough for the 80 guests, many of which had seconds and some even thirds throughout the evening.
The roast pig was made better with Spitting Pig stuffing and fresh apple sauce. The perfect complement of flavours for the ideal, best hog roast sandwich Hampshire has ever seen.
It was a really good team effort by everybody at Spitting Pig and i was pleased with how well everything went. Friday showed again that if you book Spitting Pig you’re in safe hands with hog roast chefs like myself. We can do what others often fail to when it comes to events, which is capturing the imagination of attendees. That’s true for any event, be it a winter wedding at an indoor venue or an outdoor party hog roast slap-bang in the middle of summer.