As a hog roast Bakewell caterer I enjoy my job and never become jaded with the places I visit or my job itself, I mean, who could ever get tired of smelling the finest roast pork known to man? This week I’m running a hog roast in Bakewell, this idyllic little town in Derbyshire dales is often mistaken as the hometown of the Bakewell tart.
Well, I have a real soft spot for a Bakewell tart and did a little research before catering at a corporate event there last week. The name Bakewell is derived from ‘Beadeca’s Well’ and the local speciality is actually a Bakewell pudding and not a tart. I catered for around 300 people at this event and had three hogs roasting for the day. I also had a few of these puddings ready for desert!
My techniques that I have honed over my 20 years experience have been reported back to me as ‘timeless’ and ‘taste sensations’ I don’t mean to blow my own trumpet on my work but I have spent a lot of time analysing different methods to prepare my hogs and ensuring that I have the correct marinades is always the most important part for me and my hungry customers.
Stuffing is key for me, especially at the hog roast Bakewell I always go for the classic, sage and onion mix that I prepare the day before I acquire my hogs. I do this as I like to let the mix mature a little before I stuff the hog itself.
This mixture of sage and onion is one of England’s greatest foods, it works wonders with all white meats and gives a great taste which makes everyone instantly think of great Sunday dinners, that is if you were lucky enough to get a piece!
Many hog roast hire Bakewell caterers apply a great deal of sugary coatings to their hogs prior to roasting, when catering for events like the hog roast Bakewell, I like to vary it and have the classic sage and onion hog, a fantastically succulent apple cider filled hog with plenty of Bramley apple sauce, which must be home made!
My speciality has to be the coke hog, I came up with the idea for this a few weeks before my hog roast in Bakewell. I watched an old re-run of Nigella Lawson on television and watched as she poured Coca Cola all over a sumptuous piece of ham then baked it slowly for a few hours. This idea hit me like a bolt and I decided that I should transpose this over to my hog roast for Bakewell.
I experimented with a hog roast during the weeks leading up to the Bakewell roast and experimented using my friends and family in our garden. I used around 10 big bottles of genuine Coca Cola, none of this cheap supermarket nonsense, only ‘the real thing’ I had used a sausage stuffing inside the hog at home, just plain pork sausages from my local butcher which are some of the finest bangers I have ever tried. These keep the moisture better inside of the hog and also add a little treat for myself when the hog is fully roasted; you have never tasted anything like one of these sausages!
My Coca Cola experiment paid off beautifully, the Coca Cola glazed the hog perfectly and gave the crackling something that I had never experienced before; it had kind of caramelised the skin as well as made the fat melt ever so slightly giving anyone that encountered it, shivers down their spine and sending them into a satisfied, taste sensation.
Not to mention the meat itself which had a certain unexpected extra succulence from the sugar and caramel in the Coke Why this works so well together is beyond me but I think that this technique is definitely a keeper!
I was careful not to let the skin burn too much at the hog roast hire Bakewell as I know that it can be off putting for customers regardless of how hungry they are, the Coca Cola does tend to burn a little bit but I tend to remedy this by trimming any burnt parts of the hog off before serving.
Hog roasts are an art form in my eyes and I take the greatest care in preparing my work and ensure satisfaction and great taste every time and in every place. Bakewell hog roast was the premier of my first Coke-Hog and if you weren’t there, you missed out I will be doing it again without doubt!