Obary Center Blog

There is no better way of catering for large amounts of people, then by roasting a whole hog, not only do you get the excitement of watching a hog cook slowly, but you also get a fuller flavor as your quiet literally eating the whole hog. The technique of spit roasting has been around for hundreds if not thousands of years, and has always been popular for the level of taste and for the grandeur and spectacle it brings to normally dull catering events. The spit roasting technique itself is not only useful for roasting hogs, any large cut or piece of meat can very easily be turned into a spit roast, animals such as lambs and chickens as most animals are delicious when cooked this way. The openness of the cooking allows for basting when required or as often as you like. The history books are full grand meals thrown by the wealthy and important all based around the centre piece of a beautifully roasted hog, this historic way of cooking is once again coming to the for front of cooking with more and more celebrity chefs trying their hand at spit roasting animals. Recently Hesston Blumenthal spit roasted a hog in a Tudor style which is very similar to the modern day way except the rotation is no longer done manually.

"Mordern Hog Roasting" was written on July 14, 2009 and filed in Snacks + More, Wildlife