HOG ROAST
We have over 15 year's experience cooking Hog Roasts, cooked over 150 Hogs, serving over 15,000 Hog eating guests. This experience has enabled us to perfect our Hog cooking.
We use Large Whites Pigs because they are less fatty and have longer loins than other breads, giving you more meat per animal.
We rub the skin with olive oil and sea salt to give the crackling its wonderful flavour and crunch.
The Hog is cooked completely on site, slowly over lump wood charcoal & wood. Cooking time is normally around 6 hours which results in really tender, succulent pork.
We use Large Whites Pigs because they are less fatty and have longer loins than other breads, giving you more meat per animal.
We rub the skin with olive oil and sea salt to give the crackling its wonderful flavour and crunch.
The Hog is cooked completely on site, slowly over lump wood charcoal & wood. Cooking time is normally around 6 hours which results in really tender, succulent pork.
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