$$$ Save Hundreds with our
"Lock in Last Years Prices Promo"
Ends  January 31, 2025 $$$
Serving Syracuse, Oswego, The Finger Lakes, Central and Upstate New York since 1988
Homemade Farm to Table, Barbecue and Comfort food catering.

SITE IS UNDER CONSTRUCTION
Please call for current menu and prices
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2025 WILL BE A RECORD YEAR
We are booking weddings and other events all over Central New York for 2025 and 2026 season
(please note that this year is filling up very quickly for some reason?)
We are preparing our awesome homemade menu items for pick up at our Oswego (Minetto), NY Location.
Full Service Pig Roasts and Barbecue catering throughout Central New York based out of Syracuse and Oswego. If you have anything you need help with or just want to discuss your catering options please give us a call, leave a message or send an email to FlyingPigRoast@gmail.com. Like you, we have to screen the annoying spam calls, we will call or text you back from a 315-439-**** number.

Talk to you soon,
Chef Ron & Lynn
January 25, 2025
   We only use fresh, all natural, pasture raised pigs, true Farm to Table catering.
 
Fresh, never frozen, all natural, pasture raised, USDA inspected, marinate injected, slow cooked over natural lump charcoal & apple wood. It costs more to cook this way, but for us its the best way.
 
 We love Pigs, We respect them & you should too. Our pigs are raised on small family farms in New York and Lancaster County Pennsylvania. 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. 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 ones. Factory raised commodity pigs are raised in large concrete floored 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, Flaky Sea 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 the 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 4 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 140 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 36 years of catering Pig Roast events we are still amazed at 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.
Now we are ready to serve your Pig Roast. Your guests will quickly work their way through your buffet. When they get to the pig one of our expert Chef Carvers will give your guest a variety of the 4 main food groups shoulder butt, loin. ham and everyone's favorite the Pork Belly BACON! After serving the pig can be left for self serve seconds (and thirds) or we can break down the pig for you. Call today to see if your date is open.
 
Delicious, Barbecue and Comfort food catering for 50 to 5,000 guests serving Central and Upstate New York Since 1988 
 
Syracuse, Oswego, The Finger Lakes, Central and Upstate New York

(315) 703-3030 
What Green and Sustainable policies does Flying Pig Roast have?
Since 1988 we have continually implemented Eco-Friendly practices, doing our part to keep it green.
We reclaim our apple wood, before it was a discarded byproduct from a local apple orchard.
We use trailers whenever possible, an average fuel savings of 80% over using a second vehicle.
We offer reclaimed biodegradable and recyclable single service tableware.
We have local staff in most areas and when they have to travel, they carpool.
We schedule all of our appointments geographically close to each other, on the same day.
We limit and recycle all office waste.
We compost our organics for use in our gardens to grow our produce
We locally source seasonal produce and other New York State products.
We use seasonal NYS Maple Syrup, Tomatoes, Corn, Cheeses, Potatoes, Apples. Cabbage, Onions and Carrots plus more!
Going Greener Update: We installed 45 solar panels on our roof!