Cook slowly over the fire pit on the rotisserie at lower temperatures (around 250 degrees or so at the surface of your roast is ideal). Whole hogs can take from 4 to 24 hours to cook completely depending on their size and the cooking temperature.
Perfect Side DishesOne of the simplest ideas is allowing guests to build their own hog roast plate, including home-made coleslaw, fresh salads, potato salads with chives and mixed vegetables.
If you answered YES to all of these questions then The Pig Roast Guys recommend that you figure approximately 1.5 lbs of pig for each person that will be eating pig.
Catering prices can range from about $10 per guest on the low end to $150 or more per person on the high end. Catering costs represent the quality of food, presentation, variety, ingredients and service.
A 250 lb. live weight hog will dress approximately 72%, thus 180 pounds of carcass. That 180 pound carcass will yield approximately 65% in retail cuts, thus approximately 120 pounds of "take home" meat.
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. A pig roast is a traditional meal in the Balkan states of Serbia and Montenegro, and it can often be found on the menu of traditional taverns and bars: kafana.
Holding your hog roast indoors is just as easy for us to do and just as enjoyable for you and your guests. So if the weather does let you down on your special day we can always make arrangements to cook inside. As long as we have a large well ventilated space it is not a problem.
A whole roasted pig is commonly served with an apple in its mouth. Despite claims that the apple is there to keep the mouth open and let gases escape from the pig's body as it roasts, it turns out that “it's purely aesthetic,” says Steven Raichlen, host of Primal Grill on PBS and author of The Barbecue!
How to Obtain a Whole Hog for your Pig Roast
| Weight | Length | Cooking Time |
|---|
| 50 lbs | 40" | 4 hours |
| 60 lbs | 44" | 4.5 hours |
| 70 lbs | 46" | 5 hours |
| 80 lbs | 48" | 5.5 hours |
| PRICES - UNCOOKED PIGS |
|---|
| WEIGHT | Price |
|---|
| 41 - 50 lbs. | $4.50 lb. |
| 51 - 60 lbs. | $3.80 lb. |
| 61 - 70 lbs. | $3.65 lb. |
There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.
This is how I do it: The first layer is a good dose of Salt, Black Pepper, and Garlic – my Killer Hogs AP Rub works great here. Then rub a thin coat of yellow mustard over the meat surface to help the rubs stick. For the next layer I like to use a spicy rub to add some heat – Killer Hogs Hot Rub.
Barbecuing a whole pig is an entirely different way to cook pork,” he said. “Every part of the animal should be at least 180 degrees.” He also said that at 195 degrees F, there will be no food-safety problems with the meat, at least in the cooking process.
| Weight of Pig | Charcoal | Estimated Cooking Time with Closed Lid |
|---|
| 75 lbs | 60 lbs | 6 to 7 hours |
| 100 lbs. | 70 lbs | 7 to 8 hours |
| 125 lbs. | 80 lbs. | 8 to 9 hours |
How to Smoke a Whole Pig in Your Backyard
- Prepare the Pit. Stack about 30 cinder blocks to form a rectangular pit two blocks tall. At the ready have a grate of nongalvanized, expanded metal.
- Ignite the Fire. In the pit, burn a large hardwood fire down to coals.
- Babysit the Pig. Plan on 6 to 8 hours of slow cooking.
Although in small quantities of under 70 grams (2.5 ounces) / day, red meat is not as harmful to your health, consumption of pork is associated with a significant risk of several chronic conditions including diabetes, cardiovascular disease, and several types of cancer.
For the 250 pound hogs yielding more than 75 percent the total wholesale weight is 31,861pounds and is valued at $26,582 or $132.91 per head.
On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog's live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb.
Short answer: About 23 pork chops from a half pig, 2 roasts, 1 fresh ham, 8 lbs of fresh bacon slab, 3 lbs of spare ribs, 9 lbs of ground pork, etc totaling about 75 lbs in the freezer for this half pig. That was a little on the high side. Most pigs are between 60 and 70 lbs for a half share.
of retail cuts. Hams and bacon are typically cured and smoked after cutting. The cost of a whole hog is a whole hog at $6.00/lb and a half hog for $6.50 per pound. This is based on the actual weight for the amount of meat that you receive back.
A whole pig typically yields 120 pounds of meat or more. Cost depends on the cuts chosen and its weight, but one can expect to save 15 percent to 40 percent. Farmers are willing to sell the whole pig for less than its parts to save on marketing dollars.
Price of whole pigs varies depending on size and market; pigs under 80 pounds cost about $230; over 80 pounds, $215. Orders must be placed at least one week ahead. Whole pigs run $2.02 per pound. You also can rent a charcoal grill for $50 per weekend.
Whole pigs are $6.00/pound of the hanging weight. Based on the expected hanging weights, that would make a whole pig to be between $1,320-$1,680. Once you purchase the whole pig from us, you will work with the butcher shop, Bud's Custom Meats, to decide how you want the pork cut and wrapped.
A 282-pound Live Pig Produces a 211-Pound Carcass
| Carcass Breakdown |
|---|
| Primal Cuts | Retail Pork* |
|---|
| Cured bacon | 16.2 |
| Spare ribs | 8.1 |
| Trimmings | 4.3 |
