Hog roasts are very popular ways of cooking for parties and events of all shapes and sizes these days and we recently had the great pleasure of catering the engagement party of Caroline and Tom with a Hog Roast in High Laver. They have been customers of ours for years now; having rented one of our own hog roast machines that we manufacture ourselves, Tom was bitten by the bug several years ago. Since then, he met his wife-to-be and introduced her to our hog machine rental service and they have hosted their own feasts using our machines in their back garden every summer, for private parties with their friends and family members. We were delighted to hear of their recent engagement and happy to finally be able to cater for them ourselves – for once, they could both sit back and let someone else provide the food and service while they enjoyed their own party.
For their July celebration, Tom and Caroline wanted our speciality of ‘pig in a bun’. We prepare the pig at your venue, scoring it diagonally and adding water, before rubbing salt all over it, which is how we get that that nice, crispy crackling. Then we slow roast the hog for a few hours, keeping an eye on it while it cooks. Once ready, we cut off the crackling, which we put to one side while we carve the meat. We very often carve pieces to order as people queue – you might prefer a bit of belly, loin or shoulder. We bring along fresh bread rolls, add the tasty pork slices and some lovely crackling, and you can then add some stuffing, apple sauce and any other sauces that you prefer. Voilà – your perfect ‘pig in a bun’.
The wonderful smell of a freshly roasting pig can drive people wild, and on this day it was no different, as many guests arrived and headed straight for our marquee, asking when it would be ready. When it finally was, after the guests toasted the happy couple, we carved and served the first pigs in buns to Tim and Caroline, wishing them all the happiness in the world. Tom said no matter how many times he’s cooked a hog roast himself, it would never beat the meat we cooked on that day. Another perfect Hog Roast, in High Laver.