A grand way to celebrate a traditional folk hero like Guy Fawkes is with a hog roast. An event planner must keep in mind the expectations of the audience. People think of aristocracy or a rural feast. There are plenty of ways to prepare hog; the simplest being a spit, an open bed of coals, and patience. You can also find hog roast caterers that will allow you to hire hog roast equipment, some will also let you buy a full hog at a discounted rate.
The Perfect Fall Festival
The principle reason to allow a hog feast is for the social benefits. One hog provides several types of flavored meat, from pork to leg meat. Most people would not eat flesh from the hog’s head, but some have tried and would swear it is delectable. For many British residents, the freedom to pick meat from any part of a seared or slow roasted hog is an exciting experience. They might have seen this on television and even fantasized about grand feasts, but now a crowd can experience a rustic feast firsthand.
A hog weighing 75 pounds might be able to feed 100 people, if they all receive half pound portions or less. A whole hog cannot be completely consumed. Some of the flesh is too tough, and some of the weight is the skeleton. Additional entrees include fruit, vegetables, soup, and beer. Minors might not like the taste of cola with pork, so it pays to have a variety of beverages on hand. Since ham can be eaten with many condiments, it pays to have a variety of these as well.
Keeping It Deliciously Practical
There are no rules against having a single whole pig. Portions of ham and pork can be purchased and cooked separately in order to satisfy that distinctly English craving for pig meat. Plan for every guest to eat about 2 pounds of meat. Pork portions can be grilled, fried, or cut and skewered with apples and winter squash. Pig meat is naturally rich, and only seems richer when complemented with seared fruit.
Several methods of cooking are available. The modern technique uses a heat shield to reflect thermal radiation from the fire and towards the far side of the hog. Reflectors allow for quicker cooking and less fuel wood. Meat can be wrapped in aluminum foil, which both captures heat and contains juices. The traditional method is to skewer the hog and slowly turn the beast. Some juices run out, but most of the flavor will be retained. Roasting without a barrier like aluminum foil imparts a smoky flavor to the flesh.