Wedding Hog
The hog roast we love today hasn’t varied much from the time of our ascendents, although we have become a little more advanced with our spit roasting techniques, adding herbs and marinades to produce incredible flavours while slowly working the hog roast over wood or gas flames.Our caveman ancestors would also have had problems with their preparing times to begin with; you can imagine their hog roast, crisp on one side and rare on the other. I’m sure they also had their very own Marco Pierre White who got rather mad with anyone who complained their spit roast was over cooked.Portable hog roasting or spit roasting has become very fashionable and is now a stock menu item at many weddings. A whole hog goes a long way and feeds up to 120 guests when served into a bun or bread roll. So besides the juicy mouth watering flavour of a hog spit roast you are getting unbelievable value for your money plus you have the added incentive of a theatrical event. There’s usually a gasp of delight when the hog is raised from its oven and the heady aroma assails your nostrils as the sight of the golden brown hog with amazing crispy crackling comes in to view.
