Hog roasting is quite unlike any other roasting style. For one, you are cooking an entire pig in one go. It is not like a beef roast where you are picking your cuts. Instead, the entire point of the process is that you are cooking the entire thing at once. It makes for an incredible looking centrepiece to an event, especially when Hog Roast Crowland chefs are behind the spit, but more than that it provides a tonne of quality food to the event, too.
Unlike other catering styles, we at Hog Roast Crowland don’t have to sacrifice quality for quantity because we have both in abundance with our signature hog roast. We cook one hog roast and suddenly we can cater for even one hundred guests with our pork alone.
However, when you cook an entire pig it may look like there is going to be a lot of wastage afterwards. After all, at Hog Roast Crowland we make sure to use proper fatty and healthy pigs for the added taste and quality they provide. But we can assure guests and customers that when we hog roast we make sure to utilise as much of that pork as possible.
Our chefs are expert carvers. With a finished roast they can make a lot of fine cuts to get the utmost out of every pig. We can use these pork cuts in a variety of dishes, and then we can also hand pulled the meat inside too for succulent pulled pork rolls. A good pork cut could go along with a more traditional roast, too, and we can also have everything ready for a grand buffet so that as much as is needed will be eaten by the end of the night. Anything left can be craved up nicely and given as leftovers to our hosts.
Even in cooking, too, we make sure to utilise every part of the hog roasting process. When you hog roast you get some drop-off from the fats and skin that can then be thoroughly cooked to make delicious crispy, bubbling crackling. This adds even more texture to your roast along with plenty of salty flavour. Waste not want not, especially when you can make something this delicious still!