Tens of thousands of years ago (or even a couple of million years ago), cavemen would have had to figure out how to cook their meat over fire so that it didn’t just burn. They would have skewered the meat so that it rested above the flames and cooked better. By Medieval times, spit-roasting was all the range, where meat such as hog was still skewered but the pole itself could be slowly turned over and over by hand, so that the meat would cook throughout. There would even be a worker in a castle or a big house whose job it was to crank the handle on the pole over and over, every day.
These days, thankfully, modern hog roast machines make it much easier for you to cook meat and you don’t need to employ someone to slave over a pole all day long! Hog Roast Cromer will easily cater any kind of event or party that you may be planning, and while we can provide a huge variety of menus for you to choose from, we are, of course, famous for our hog and spit roasts. When it comes to hog roasts, we usually prepare the meat and then the pig sits in a big oven tray and then cooks away in one of our hog roast machines that acts like a conventional oven, so it sizzles away in its own juices. When it comes to spit-roasting other animals or birds, we use attachments on the hog roast machine to do so, and then that meat turns over and over to evenly cook the meat instead. However, we are sometimes asked to spit-roast a hog, which is much more theatrical than our usual way, and for Nick’s party at Northrepps Cottage Country Hotel in Norfolk’s coastal town of Cromer recently, we did just that.
On this calm Saturday evening, Hog Roast Cromer spit-roasted a pig to feed a hundred guests at the lovely 18th Century hotel, which is set in gorgeous landscaped gardens. The setting was perfect and after 7.30pm, the hungry guests were tucking into our tasty fare.