Since medieval times man has spit-roasted many types an animal. Today,  whole carcasses are no longer so easy to come by. Of course any kind of animal can (and should) be fair game for spit-roasting. Whatever the beast, it is normally a time consuming exercise (I now know it is a very time consuming exercise) and a screw up can be expensive! Perhaps to a greater degree than any other type of barbecuing or grilling, a spit-roast has the potential to be a great success, or an absolute disaster. It requires perfect planning right from the purchase of the carcass to its serving – and plenty of time for the roasting, and accompanying beer-drinking!!!So after doing some research (online) I deiced to have a go myself!!!!! Here is my accounts for how it when...... 

The Search for a Hog

This was the easy part, after a quick look online and I found a few phone numbers. A few phone calls later I had found the cheapest to be Cash & Carry (Bookers) 76kg pig for £112 (2007) I did ask for the head to be left on !!!! 10 min's into deciding to take on this task I have a pig, all I had to do was please my order 1 week before hand .

The Equipment

 I now  need some way to hold the pig over the fire/hot coals. As the pig is going to weight 76kg I was going to need something pretty strong. A friend of mine had two truck axel stands. Height adjustable and very strong, just he job.

Collecting the Pig

Preparing the Carcass

Securing the Carcass to the spit

Over the Fire

When is the Meat Ready?

In spit-roasting like most other forms of cooking, the length of time the meat must cook depends on a number of factors: the size of the carcass; the heat of the fire; prevailing wind and weather conditions; and not least, the ability of the chef to control fire and beast 

Carving

A Word about Crackling