Roasted Hog
There is no better way of catering for big amounts of people, then by roasting a whole hog, not only do you get the excitement of seeing a hog cook slowly, but you also get a cleaner 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 ordinarily boring catering events. The spit roasting technique itself is not only useful 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 nakedness of the cooking allows for basting when needed or as often as you like. The history books are full of grand meals thrown by the wealthy and important 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. Lately Hesston Blumenthal spit roasted a hog in a Tudor style which is very similar to the modern day way except the revolutions is no longer done manually.
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