It’s the Spitting Pig Midlands team here and we would like to tell you what we’re getting up to this week we are extremely busy today with creating the paper work for our bookings this week but thought I would take some time away from that to.
It’s a very exiting week for us as we are heading to Worcester University, which started life as an emergency teacher training college after World War 2, and it is holding a fresher’s fayre to welcome students to the college and making them aware of the various activities and campaigns that they can be involved in. We are delighted to be catering for them tomorrow and we will be cooking our traditional Hog roast.
The spitted hog roast is everyone’s favourite when we cater for an event, we get so much positive feedback which is great so check out our testimonials page. Hog roasts should have golden crisp crackling with moist tender meat inside that falls from the bone. (That’s how we do them) We cook them the same way every time to ensure perfection.
Over the last couple of years we have been receiving quite as few requests for our spit roasted lamb option which is becoming more and more popular as a second meat option and at weddings because not only does Lamb taste great slowly roasted in an oven when it has been slowly roasted on one of our spitting pig machines in its own juices to form perfection it leaves guests watering at the mouth. The most crucial point about cooking meat is not to rush! Rushing it or cooking the hog on a high heat will result in the meat burning and the meat inside will most likely be raw. The technique is to cook LOW and SLOW – hope that helps if you decide to go for our hire option too.