The late lamented comedian Tommy Cooper would have said "Pig. Hog Roast. Hog Roast. Pig. Just like that". But, dear Tommy, it wasn't "just like that", it was just like this - or at least the preparations were.
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| Followers of my porcine saga will remember that the pig we selected for the hog roast had an estimated carcass weight of approximately 60 kg, based on an exacting procedure using a measuring tape and a fool-proof calculation. How wrong could we be! In the event we were about 30 kg out and she came in at just over 90 kg. At this stage, wiser heads would have started singing "there'll be trouble ahead"............. |
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| Preparing the lady for the hog roast was relatively straightforward: straightforward but complicated and involved. And we couldn't have done it without the expertise of Ferret from Lamerton. As it involved the rather undignified placement of a long stainless steel rod, I'll pass over the details of what we did. Two hours later................... |
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| She was fully secured to the spit rod and the entire assembly was fitted into the roaster. |
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| Or rather, not fitted. Remember the carcass weight? Yep, too big and it wouldn't fit. |
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| So out it came and pieces taken off each end in an attempt to make it slightly shorter. |
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| Success! A near perfect fit. |
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| Carcass and roaster were taken to the site of the hog roast about five miles away and reassembled without any further problems. |
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| And here they are wrapped up securely for the night before the Big Hog Roast the following day. |
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