Good afternoon Sussex! We’ve had a top month here at Spitting Pig Sussex with a lot of fun and unique parties and events that took place in Maplehurst, but for me it was all topped off by the beer festival we catered for over two days earlier in the month. I’m a big fan of my real ales, and the evidence would seem to suggest that the real ale connoisseurs at the festival are big fans of our top quality Spitting Pig hog roasts. If anything, there was too much custom – I only say that very rarely, and only because I hate to disappoint people – we’d sold out shortly after lunch leaving a lot of the drinkers high and dry without a roast pork bap to soak up the all the beers they’d been trying. The organisers had underestimated the popularity of the event and we’d brought a single roasting machine down. While a hot pork bap with stuffing and gravy is a shoe-in for the best fast food money can buy, there’s nothing fast about the preparation – slow and steady roasts the hog, as I like to say, and there’s no tossing another one on the spit when the goodness runs out. Every cloud has a silver lining though – an early finish meant I had plenty of time to sample some of the fine local brews on offer myself. Very, very glad it wasn’t my turn behind the wheel of the Spitting Pig Sussex van that day! We had a little word with the organisers and fortunately managed to sort out a second machine and a two hogs for the second day, making for some very relieved drinkers who managed to get a round of hot pork baps in after they’d had a couple of rounds at the bar. Our Spitting Pig hot roast pork baps really do make the perfect accompaniment to beer (and, to be honest, wine, cider, spirits… you name it!) – there’s nothing to build up an appetite for some tender pork than a couple of pints of locally brewed best bitter, or mild which I have a particularly soft spot for despite the fact that it seems to be out of fashion at the moment. Forget your nuts and your crisps, there’s a reason that the definitive British bar snack is pork crackling – drinkers down the years know it’s just what you need to go with a well-pulled pint. I’ll eat the bagged stuff on occasion, but it’s no competitor to the real thing, carved straight off the pig after a long slow roast in a Spitting Pig roaster. Crisp, golden skin with melt in the mouth fat… now we’re talking. And you don’t have to take my word for it – I know seven or eight hundred beer drinkers around Sussex who’ve put it to the test earlier in the month and came hands down on the side of Spitting Pig Sussex and our stainless steel roasting behemoth – there is no better pork to be found in the county.
Hog Roast Sussex