Obtaining Your Pig
Call a local butcher and tell him you would like him to
prepare a whole pig for spit barbecuing. The pig should be scaled and de-haired, not skinned. (The skin holds the meat
together while cooking.) Allow 1 pound of dressed, (head-on pig) meat per person for average appetites. Slightly less
meat may be needed if you will be serving all the meat in sandwiches.
To fit the pig into the spit basket, the length of
the dressed pig cannot exceed 48 inches if using the RL-2460 or 56 inches with the ROTO-BQ-R. If you want to
serve as much meat as possible, have the butcher remove the head of the pig measuring the 48 or 56 inches from
shoulder to rump. Tell the butcher he should not hang the pig vertically. The weight of the pig hanging
vertically would stretch it out beyond the 48 or 56 inch limit. Also, be sure the butcher takes the pig out of the
freezer at least a day ahead of time to allow for thawing.
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