While many other hog roast companies may think it’s impractical to cook a hog roast from scratch at a customer’s venue, we do it because we believe that fresh, quality meat cooked right before you eat it is the best way to experience this kind of food. Hot, melt-in-the-mouth pieces of delicious pork sliced right in front of you, crunchy pieces of crackling carved off just after the hog has just rested from hours of cooking – that’s really how it should be done and you can taste the difference. So if you hire us for your party or event catering, we won’t arrive with a pig already half-cooked (or part-cooked at all). It’ll be raw and ready for us to prepare there, and then we watch over it as it carefully roasts, ever so slowly, for several hours. We need to cook it nice and slow so that the meat stays moist and the skin doesn’t burn. 

When we got to the lovely hotel venue on Sunday morning for Sarah’s 40th birthday party, we were there to start the process a good five hours before serving time. As you can imagine, the size of the pig changes the cooking time, and for this 40kg beast, it would take at least four hours to roast once it had been prepared. After setting up our gazebo and serving table, the meticulous preparation of the hog roast in Penwortham was next on the list. Scoring the meat, adding water and rubbing it down with salt is how we do this, and then it’s time to turn the machine on and keep an eye on it while it’s cooking.

Sarah had asked us to provide our sumptuous hog roast rolls for her party, so nearer to serving time when the hog roast in Penwortham was resting, we sliced the fresh bread rolls, dished up our homemade apple sauce and sage and onion stuffing and arranged the condiments and serviettes on the serving table. The meat had roasted beautifully and was lovely and tender and moist on the inside, as expected, and the golden, salty skin had made the perfect crackling. The guests’ smiles said it all.