Spit Roasting Pig

A whole WA pig selected for the spit, for crisp crackling and juicy meat. Sizes from 8kg to 32kg, depending on market availability.

Cooking: Dry the skin well and rub with salt and oil. Spit over steady coals or gas, allowing about 1 hour per 5kg plus an hour, until the leg reaches 70°C. Rest 20-30 minutes before carving.

Serving: Allow about 400g per person. 8-10kg serves around 20-25; 20-22.5kg around 50-55; 25-28kg around 62-70.