Hi,We are thinking about doing one for a party.Has anyone have any experience doing this?Any ideas how much a whole pig from the local butcher might cost?I'll ring around tomorrow since it's now after 5pm.But just any of your thoughts or experience would be helpful.Thanks!
feris04,
Jan 10, 4:20am
Best way to cook whole pig, if you are having potatoes with it deep fry them. whole pig you will be looking at 160-200 mark at 40kg ish. and thats if you can get it at cost (current schedule is $3.80 - $4 a Kg for 45-50 kg cwt porker).
superdave0_13,
Jan 10, 4:23am
$280- $300 retail for a 40kg
t.gypsy,
Jan 10, 4:36am
whats your address...
jag5,
Jan 10, 6:17am
If you intend to do a whole pig on the spit, be prepared to make sure it is cooked properly....all the way through.It takes a long time to get the thicker parts cooked properly....a lot of people have ended up with food poisoning from half cooked pork.Our Home Kill Butcher recommends boning out, then stuffing and rolling.It ends up a huge long log, but same thickness all the way through and cooks much better.
We have one in our freezer for sons wedding on Saturday.Not sure when to get it out for defrosting.
feris04,
Jan 10, 6:18am
I would say wenseday or tomorrow.
goldgurl_design,
Jan 10, 6:24am
we usually do whole pigs...but not on a spit - we get ours roasted at a local bakery - they charge $50 and it comes out PERFECT!!From memory a 40kg one is around $300.
uli,
Jan 10, 7:37am
If doing it on the spit make sure it is secured with wire all along. Nothing worse as when bits start falling off into the coals.
bpera21,
Oct 13, 10:06pm
Where is this bakery! thanks
michelle313,
Jan 10, 4:06am
Hi,We are thinking about doing one for a party.Has anyone have any experience doing this!Any ideas how much a whole pig from the local butcher might cost!I'll ring around tomorrow since it's now after 5pm.But just any of your thoughts or experience would be helpful.Thanks!
t.gypsy,
Jan 10, 4:36am
whats your address.
jag5,
Jan 10, 6:17am
If you intend to do a whole pig on the spit, be prepared to make sure it is cooked properly.all the way through.It takes a long time to get the thicker parts cooked properly.a lot of people have ended up with food poisoning from half cooked pork.Our Home Kill Butcher recommends boning out, then stuffing and rolling.It ends up a huge long log, but same thickness all the way through and cooks much better.
We have one in our freezer for sons wedding on Saturday.Not sure when to get it out for defrosting.
goldgurl_design,
Jan 10, 6:24am
we usually do whole pigs.but not on a spit - we get ours roasted at a local bakery - they charge $50 and it comes out PERFECT!From memory a 40kg one is around $300.
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