We have over 10 years experience cooking Hog roasts, cooked over 100 Hogs, serving over 12000 Hog eating guests. This experience has enabled us to perfect our Hog cooking.
We use Large English Whites Pigs because they are less fatty and have longer loins than most breeds, 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.