Ever wondered what goes on behind the scenes of those mouth-watering hog roasts that steal the show at weddings, parties, and festivals? As guests enjoy crispy crackling and juicy pork rolls, the reality is — a lot of work has gone into making it all happen. Being a hog roast caterer isn’t just about turning up with a pig and a spit. It’s an early start, a long day, and a whole lot of passion. So, let’s lift the lid (or should we say, the roasting lid) and take you through a typical day in the life of Hog Roast Galmpton. (Please note that these times are roughly based on a daytime event, but can be completely flexible to fit your event).
6:00 AM – Prep begins
While most people are still tucked up in bed, the day starts very early morning for Hog Roast Galmpton. The pig needs hours to roast to perfection, so we’re up at the crack of dawn getting the meat prepared and onto the spit. Depending on the size of the hog, we might be roasting for 6 to 8 hours — slow cooking is what gives it that irresistible tenderness and flavour. We double-check all the equipment: gas bottles or charcoal, carving tools, food safety gear, serving platters — every detail matters. The van is loaded, and we’re on the road.
9:00 AM – Arrival at the venue
Once the Hog Roast Galmpton arrive, it’s all hands-on deck. We quickly scope out our space, set up the roasting unit, and get the hog cooking if it’s not already turning on the spit. While the meat cooks low and slow, we prep everything else: sides, salads, sauces, rolls, cutlery, serving stations.
3:00 PM – Showtime!
This is the part everyone’s waiting for. The hog is golden, the crackling is perfectly crisp, and the carving begins. As we serve, there’s an amazing buzz in the air, as people hang around waiting for their food. We love hearing the excitement from guests and all of the happy comments. This is what makes our job worthwhile.
5:00 PM – clean up and pack away
Once everyone’s eaten their fill and we’ve offered seconds (and thirds), we begin packing down. Everything gets cleaned thoroughly. We leave the venue just as spotless as we found it. Waste is disposed of responsibly, and any leftovers are boxed up for the hosts if they’d like them.