Our pigs are naturally raised without the use of antibiotics or steroids. Fresh Pasture raised pork costs a little more because it puts the pigs welfare first (about $5. more per guest). 

Pigs are allowed to graze & forage during the day & and when ready, sleep in a barn on fresh straw. Small family farm pasture raised pigs are less stressed. We order only FRESH pigs, not less costly frozen, factory raised commodity pigs that raised in caged buildings. This is the industry standard & it needs to change. To us its just commonsense. Ask where your pig comes from. 

It takes 3 hours to prepare one of our pigs for smoking. We inject quarts of our "Secret Cider Brine" into the meat, a costly time consuming step skipped by most Pig Roasters. Some Roasters do no prep & actually bake a pig from a frozen state. That's the best way to dry out a pig!  Ask how is  your pig prepared before cooking?

 We score and season the skin along the flanks to produce a crackling of Peppered Pork Belly Bacon Ask if the bacon is scored? (see our pig pics). We rub the inside with our homemade Devil Dust seasoning. We massage the outside with extra virgin Olive Oil, Kosher Salt & Fresh Ground Black Pepper (simple is good)

We use only locally sourced, hand harvested Local Apple wood for smoking. Ask if your pig is cooked in a wood fired Smoker or cooked in a bakery oven? Enclosed Smokers (like our Lazy Smokers) are used in Barbecue competitions because of the end result, Moist Succulent Meat!

We start smoking your pig 24-36 hours before your event. Our unique custom indirect heat Lazy Smokers are designed to slowly smoke and cook your pig at 185 to 225 degrees. Smoking at this low temp prevents the pig from drying out and meat from getting tough. Protein toughens at high temps. Cooking for a longer time over Apple wood & charcoal takes a lot of work. Some use machines designed to cook a pig in 6 hours or less? Ask what temperature & for how long your pig will be cooked for.

Only when your pig is fully cooked determined by 2 digital thermometers is it ready to serve. The USDA say pork is fully cooked at only about 150 degrees. But our Trade Secret internal temp is much higher, this lets the meat actually Confit itself (some of the fat renders & bastes the meat from the inside. 

But wait for the decorating, this is where we have a little creative fun, so please try to challenge us with a Fun theme!

For most weddings and indoor events we usually bring your Pig Roast to a prepared buffet table (this is great for your guests). After almost 30 years of catering Pig Roast events we are still amazed on how excited Guests get the first time they see one of our Whole Roasted Pigs! Your guests will ask the Chef questions, take pictures & pose (this step saves time during serving) Next comes a Flying Pig Roast exclusive, the "Ceremonial First Cut" Reserved for the guest of honor or for a wedding reception. It mimics a very Casual cake cutting ceremony, that is if the cake was made of bacon! The couple will hold the knife together and make a simple cut, each take out a small piece of tender pork and feed each other, a very fun and often funny photo and video opt! Kissing the pig is another popular request done on birthdays.