Wedding BBQs are becoming the new trend in terms of wedding catering. Professional wedding BBQ companies do not just provide the stereotypical sausage and burger but can provide an exquisite selection of local meats and vegetables. The possibilities are endless. From Aberdeen Angus rump steak and British Lamb Legs to marinated chicken thighs and Chinese five spice pork belly rashers. If meat is not for you, you could ask for salmon fillets or for a vegetarian selection such as squash or corn on the cob, caramalised to perfection. Wedding BBQs provide fresh, delicious food that everyone will love and the smoky feel can really add to the atmosphere. Considered to be the upmarket alternative to a wedding barbecue, hog roasts are fast becoming an alternative to the traditional sit down dinners and evening buffets. They are a great option for large weddings with over 150 guests as there are some real economies in scale, but don’t be put off if you only have a small wedding as a smaller joint can be used. Remember to offer a suitable alternative for vegetarians. Cheese wedding cakes are often supplied used alongside the hog roast for exactly this reason. Prior to the wedding, the pig is prepared and the head can be removed if you prefer. It is then cleaned, wrapped and seasoned. The on the morning of your wedding, the pig will be put on to the spit and delivered to the wedding venue.
The pig roast is cooked on site and takes between 4-6 hours to cook, with the chef supervising the entire process. The use of a special roasting unit means that it can cook basically anywhere; hotels, restaurants and even gardens.
The pig is carved and served from heated roasting dishes on a dressed buffet table. Sauces and salads will be placed for your guests to help themselves or served onto plate by the chef.
If any of the pork is left over, as it often is, it can be used in a curry. Remember to ask your venue to store it in the chiller ready for you to collect the following day.
The traditional hog roast is using a pig, however you can also have lamb, beef joints and chickens cooked using the spit racking. Hog roasts can be much more than a pork and stuffing bap. The pork can be served in many variations with the favourite being served with a cold salad and new potatoes.
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