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.
| Weight |
Length |
Cooking Time |
| 50 lbs |
40" |
4 hours |
| 60 lbs |
44" |
4.5 hours |
| 70 lbs |
46" |
5 hours |
| 80 lbs |
48" |
5.5 hours |
| 90 lbs |
52" |
6 hours |
| 100 lbs |
56" |
6 hours |
| Length and Cooking Time are approximate. |
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.
