Pig Roast Manual | Obtaining Your Pig

How to Obtain a Whole Hog for your Pig Roast

There are many different ways you may obtain a whole pig. In rural areas, contacting your local pig farmer may be your best bet. If this isn't possible, you can also try visiting a specialty meat packer, grocery store meat department, neighborhood butcher or even some ethnic markets (especially in Latin or Asian markets).

In any case, tell the vendor 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. When ordering a suckling

Belson Pig Roast

pig, figure on 1-1/2 lbs. of pig per person. Slightly less meat may be needed if you will be serving all the meat in sandwiches.

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.

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.

Call 1-800-323-5664 or Email sales@belson.com
111 North River Road | North Aurora, IL 60542 | (800) 323-5664 | Fax: (630) 897-0573 | sales@belson.com