hog roast

Tips and tecniques on dryng drying, curing etc.

hog roast

Postby Franco » Sun Nov 07, 2004 9:45 pm

This site was mentioned on the river cottage forum, it looks like a good way to so a roast...

http://cuban-christmas.com/pigroast.html


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Postby Fatman » Mon Nov 08, 2004 6:12 pm

I have looked at this method, albeit it does the job and inexpensively it is a lot of hard work and requires many people to follow it through. This is great if you don't mind hanging around all day attending to it, but if you want a pig roast for a party then just ask your local baker to bake one off for you in his traditinal oven.Traditinal bakers normally have pig trays for this.

You do have to buy your bread rolls from somewhere so why not a local baker, plus you will have to slip him a few quid, but eh , it will be him who will have to attend the pig for the 7-8 hours cooking, whilst you concentrate on opening the booze and getting the salads ready.

In the south of France I have seen them do it this way using the vine trimmings as free fuel and adding olive leaves and twigs for aroma. Whatever way you choose to go you will be guaranteed lots of fun.

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