For Arthur’s 80th birthday celebration, Hog Roast Swords was asked to cook a traditional hog roast so that we could make our sumptuous pigs in buns (otherwise known as hog roast rolls) for around forty guests. We’re often asked to cater birthday parties but we’re also suitable for just about any special occasion that you can think of, including weddings, engagements, retirements, school fetes and corporate functions, to name but a few, and we’re frequently asked by our customers to make our infamous pigs in buns.
To make our incredibly moreish Hog Roast Swords pigs in buns, we choose a fresh, high-quality hog to lovingly prepare and then roast for hours on end. While it sizzles away, we watch over it, making sure it cooks thoroughly both inside and out, and then when it’s perfectly browned on the outside and has moist, tender meat in the middle, it needs a short rest while we prepare the rest of the ingredients. Once we have the fresh bread rolls and wraps, our homemade duo of apple sauce and stuffing and plenty of condiments ready, we carve the hog, fill the bread rolls and our customers and their guests devour everything in sight.
On the day of Arthur’s milestone birthday, with the venue chosen as his daughter’s home, our Hog Roast Swords chef and catering assistants arrived in the early afternoon, ready to spend the day concentrating on making lots of delicious food. After setting up our tried and trusted hog roasting machine, gazebo and serving tables in the garden, it was time for chef to prepare the meat by scoring it all over diagonally, adding water to keep it moist and then rubbing in salt all over, which makes the tasty crackling. A short time later and the hog was roasting away in the sunshine for a good five hours.
By 5.30pm, all of Arthur’s guests of friends and family members had arrived, eager to sample our amazing pigs in buns. The meaty aromas had filled the air, and lots of people waited patiently for the hog to have a rest, and then for us to carve off the crackling into trays and slice the meat into trays, and then finally, it was dinner time.