Hog Roasting Back in Fashion
There is no better means of catering large amounts of people with roasted pork, then by roasting a entire hog, not only do you get the excitement of watching a hog cook slowly, but you also get a fuller flavor as your quiet literally eating the whole hog. The technique of spit roasting has been around for hundreds if not thousands of years, and has always been popular for the level of taste and for the grandeur and spectacle it brings to commonly dull catering events. The spit roasting technique itself is not only usable for roasting hogs, any large cut or piece of meat can very easily be turned into a spit roast, animals such as lambs and chickens as most animals are delicious when cooked this way. The openness of the preparing allows for basting when essential or as often as you like. The history books are full grand meals thrown by the wealthy and powerful all based around the centre piece of a beautifully roasted hog, this historic way of cooking is once again coming to the for front of cooking with more and more celebrity chefs trying their hand at spit roasting animals. Recently Hesston Blumenthal spit roasted a hog in a Tudor style which is very similar to the modern day way except the rotation is no longer done manually.
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