For many people, the highlight of their summer involves having a few friends and family over and cooking a pig on a spit as they pass the time chatting and drinking. In fact, this is exactly why many people love the summer months. But, there is a fair amount of preparation involved, and if you have never spit roasted a whole hog before, this article offers some advice on how to properly do so.
Sourcing Is Key
One of the fundamentals to get right when planning to roast a pig is sourcing the pig itself. You should visit a couple of farms, more if you have the time, and ask about welfare standards. What you want is a pig that is free to be put out to pasture, has been naturally raised, and is not too old. The meat from young pigs can literally melt on the spit, giving a delicious smell, taste and texture. Also, ensure that you order the pig well in advance of your barbeque; it can take several days to arrange the pig to be slaughtered and properly hung. Hanging the pig ensures that the stiffness in the muscles, due to rigor mortis, disappear.
Hire A Spit
Very few people actually own a spit that a whole pig can be roasted on. In many cases, you will find that the farm that has supplied you with the pig will also be able to hire you a large and appropriate spit. Take advantage of this; it is usually just a small fee to do so. Once you take delivery of your pig, you can wrap it in bags and store it in the bathtub. You can also fill the tub with ice, if you like.
Attach The Pig
Deceased pigs can be deceptively heavy, and this means that if you do not secure it properly to the spit, it may fall off. You should have some friends to help you to fix it to the spit. Use butcher's twine and stiff wire. The twine is used for securing the hooves to the bar of the spit, and the wire should be used for wiring the spine to the bar. Make holes on either side of the pig's spine, and insert the wire into, and up through, the other hole. Twist these together to ensure the pig stays in one piece.
Roasting
Now it is time to relax for a few hours and wait for the slow process of the cooking. Near the end, add some coals onto the fire; this will ensure that the skin is crispy at the end of the cooking time.
Although the carcass will attract flies, don't be over worried; you will be roasting the pig for several hours, and by the end of this time, the meat will be clean and free of any germs. Have your kids swat away any flies. For more information, contact a business such as Victorian Golden Roast.
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