[Sca-cooks] Pit roast Pig

[johnna holloway]

How many pounds will the carcass weigh
after butchering? Makes a difference.

Do you want to spit roast it over a pit or bury it with coals?
I have seen and helped with both.

Johnnae llyn Lewis   Johnna Holloway



woodrose1 wrote:

> We are being given the opportunity to pit roast a whole pig in a month's
> time. We have the pit (almost dug), we have the pig ready for slaughtering
> (by the professional butcher). Now all we need is a period method of cooking
> it and some sauces and stuff to go with it. Does anyone have any ideas?
>
> Yours in service,
> Mistress Nicolette Dufay OP, OWL, LOG, OST, AoA
> House Woodrose, Canton of Krae Glas
> Barony of Stormhold, Kingdom of Lochac