The beauty of a Sunday roast is that you can more or less chuck together whatever remains you have from the rest of the week and create a fairly good roast. That was the original intention of the Sunday roast, after all. End of the week, use the last of your leftovers for one final big comforting dish for everyone to keep warm and enjoy.
As a professional caterer, however, using up leftovers for our roasts is of course not quite going to cut it. Instead, Hog Roast Caterer looks to cooks from the freshest ingredients for each and every event. We want our roasts to be the best they possibly can be, and that all starts with the meats we use. Though we may boast some of the best, most seasoned and skilled chefs in catering, even their roasts are only ever going to be as good as the meats it uses.
That is why Hog Roast Caterer always looks for top quality, local meats for our roasts. We happen to know that the UK has a wealth of quality farming, so we would be remiss not to tap into the brilliance of our local industry. We are fortunate to have an excellent sourcing that know just where to look for the best meats. We work with local farms and stock houses to procure all of our foods. Every time we go to source for an event we look to take only the freshest stocks and try to do so as near to the event as we can. This way, our roasts are always going to come out at their very best, as the freshness of any meat or ingredient can have a huge effect on the final quality. Trust us, with Hog Roast Caterer chefs making each dish fresh on site with fresh ingredients, you will be able to taste the difference in quality in every bite.
For our pigs, we also typically look for the happy, fat, juicy pigs. While lean pork may be the in thing, when it comes to a roast you do actually want all that good fat from a porkier pig. That’s flavour! It makes the roast taste so much better, and as a hog roast specialist we cannot pass that up!