Traditional Hog Roasts
Without doubt the most common style of Pigroast or Hogroast in the UK is the cooking of a whole adult pig with it’s “head on” with many companies only offering this option, or maybe with the “head off” to enable a larger animal to be fitted into the spit roast oven.
However, in these days of Supermarket shopping pre-packaged meat joints are the norm and understandably the sight of a whole animal carcass complete with it’s head, feet and tail can cause offence to some guests.For those not easily offended and wishing to fulfil their “Friar Tuck and Robin Hood” fantasy, complete with an “apple in the mouth”, we are only to pleased to oblige. We are Oxfordshires foremost Medieval Banquet organisers.
Please be aware that an adult pig will usually serve up to 150 guests and that not every guests will be served with “top quality prime cuts of meat”. By referring to the chart at the top, you will easily see that only the two rear legs, the rump and the loin are what are known as “prime cuts”. Leaving the belly (which is very fatty) the neck end and hands remaining for the other guests.
Ideal for a large group at a Cricket or Rugby Club feast, or similar situation where fine dinning and top meat quality are not of paramount importance. Very good for soaking up the beer!
Without doubt the most common style of Pigroast or Hogroast in the UK is the cooking of a whole adult pig with it’s “head on” with many companies only offering this option, or maybe with the “head off” to enable a larger animal to be fitted into the spit roast oven.
However, in these days of Supermarket shopping pre-
Please be aware that an adult pig will usually serve up to 150 guests and that not every guests will be served with “top quality prime cuts of meat”. By referring to the chart at the top, you will easily see that only the two rear legs, the rump and the loin are what are known as “prime cuts”. Leaving the belly (which is very fatty) the neck end and hands remaining for the other guests.
Ideal for a large group at a Cricket or Rugby Club feast, or similar situation where fine dinning and top meat quality are not of paramount importance. Very good for soaking up the beer!
To send an email enquiry please click here
Telephone 01865 - 300725
Telephone 01865 -
www.boncuisine.co.uk www.parkfarmfood.com www.parkfarmfood.co.uk
www.pigroast-bbq.com www.goodevents.co.uk www.goodmarketing.org.uk
www.pigroast-
A selection of unsolicited Testimonials A leaflet showing our Canapés selection ***2009 prices held for 2011
Marquee & Equipment Hire Price Guide ***2009 prices held for 2011
A two page PDF with 2011 package prices for: Pigroast, BBQ and High Summer Wedding
A four page explanation of “Pigroast Party Perfection”
An explanation of what our Pig Pick’n Party is all about
Marquee & Equipment Hire Price Guide ***2009 prices held for 2011
A two page PDF with 2011 package prices for: Pigroast, BBQ and High Summer Wedding
A four page explanation of “Pigroast Party Perfection”
An explanation of what our Pig Pick’n Party is all about