Hog Roast History and Tips.
In early times it is thought that a green branch was used. The evidence for this is the lack of examples in tombs or any random finds. Perhaps metal was too valuable for weapons but it is also possible that the early forms of iron were too soft to use as near the fire. For a rabbit, water fowl or small lamb which will be cooked in an hour, a freshly cut branch provides a means of cooking and serving the meal. Modern metal provides a convenient material for a spit. These can be fabricated by a blacksmith. Tenderness is often rated above flavour. As a result most meat comes from young animals. These have less muscle and tender flesh. Older animals develop the muscular chemicals that provide meat with its flavour. Unfortunately a lifetime’s muscular activity toughens the meat as connective tissue develops. To produce tender but flavourful meat, farmers encourage their animals to lead inactive lives. Sheep who spend their lives grazing rough hillsides will be full of flavour but tough. Japanese farmers take their prime beef for walks to regulate the quality of the meat which is often consumed raw or very lightly cooked. You can now hire hog roasting companies which will create your very own hog roast, without any of the stress
