Hoggit's Hog Roasters

at Southern counties,

Perfect to be sure, sumptuous, succulent meat for your delectation, lovely juicy fragrant food as it was meant to be. Once tasted never forgotten. Lovely


Hoggit's Hog Roasters
Southern counties

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P: 07576 0744033
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Hoggit is an unusual name but it is one that we are proud of. At first glance it looks like a misspelling of the word “hogget ”which is the term used to describe a juvenile sheep of either sex over a year old. That wouldn’t be all bad since alongside our signature hog roasts we offer lamb roasts. In actual fact a Hoggit is a round bottomed port decanter which because of its odd shape cannot be stood without a wooden support. The hoggit and wooden support is usually placed to the right of the host or hostess. So in fact our name is derived from a piece of almost forgotten wine etiquette and relates to celebratory dining. That’s us Hoggits, catering for your celebration. Origin of the traditional British Hog-roast Who knows how events unfolded? But it’s my best guess that ever since primitive man became sick of eating vegetables and got the better of the wild boar/pig/wild boar being the forerunner of the domestic pig who attacked him every time he was out gathering berries that he began to eat meat. This is all supposition, it might just as easily have been a ram who butted primitive man every time he went collecting fruits that was the cause of him killing and eating sheep. These days it’s hard to imagine anyone eating raw meat but we must suppose that they did and at least we must accept that their storage and treatment of meat would fall far short of any modern food hygiene method statement or risk assessment. A bolt from the blue Did a lightning strike cause the forest fire to roast our first pig? Was it a case of spontaneous combustion? Or should we give the credit to a molten lava flow? Whatever the cause the resulting succulence of freshly roasted meat has been enjoyed by humankind ever since. Historic Cooking methods From roasting in shallow pits with the meat protected by a wrapping of leaves, or from the use of clay ovens it was a natural development to hang meat over glowing embers quite obviously this caused the meat to burn on the side closest to the heat, the solution to this problem was the spit. Medieval kitchen In every such kitchen, the spit was an essential piece of equipment and in most banqueting halls it was the centre piece. Some spits were big enough to hold an ox and there were various means of rotation from manpower to horsepower and water power. Contemporary methods of roasting meat at open air events Spit roasting over hot coals or barbeque charcoal. Initially this method has a traditional ring to it, quite a satisfactory way of cooking though not entirely without its pitfalls. A sudden upsurge of wind can cause the heat source to run out of control, if this happens the outside of the meat cooks too quickly and can burn or even catch fire while the centre of the meat remains raw. Another pitfall is less obvious, that being the effect of smoke on the meat being cooked. While some people enjoy smoked meat, there are many others who do not. If we put aside personal flavour preferences for a moment and consider the heat source producing the smoke. Oak is a great favourite of smokers but it isn’t always available and has occasionally been substituted by recycled wood, some of which has been chemically treated in order to prevent rotting. Such fuel to produce embers can develop smoke which can be dangerously carcinogenic. Hoggit’s roasting method Hoggit hog roasters realise that temperature control is paramount we always use the same tried and tested method which never fails to produce perfectly cooked juicy meat. Whether using our Tasty Trotter stainless steel ovens to roast lamb, pork, turkey, chicken or venison the temperature is thermostatically controlled, probe checked and logged throughout the cooking process as well as pre-cooking. Cooking time In the case of pork, whole animals being roasted, a general guideline is to allow one hour for every 10 kilos of meat to be cooked. UK guidelines say that pork can be considered safe to eat when the core temperature reaches 75 degrees centigrade however Scottish legislation demands that the core temperature should reach a minimum of 78 degrees centigrade before it can be considered safe to eat. In the interest of food safety as well as tenderness our Hoggit Chefs have adopted the Scottish standard and make certain that all juices are running clear before serving.

Published Hoggit's Hog Roasters on 2014-12-26 20:11:14 GMT

Published Hoggit's Hog Roasters on 2015-03-07 23:20:04 GMT

Published Hoggit's Hog Roasters on 2015-03-07 23:17:19 GMT

Published Hoggit's Hog Roasters on 2014-12-26 21:37:08 GMT

Published Hoggit's Hog Roasters on 2014-12-26 20:01:55 GMT

lovely succulent pork or lamb