Although much has changed in the world, we remain committed to our customers, our staff and or vast amounts of projects. Mirroring the success of BP in their quest to stem the flow of oil, we too have staunched the flow of sorrow by committing more staff than ever to cope with our ever increasing demands within the hog and spit roast catered sector. In this month’s edition, our ‘Spotlight’ section homes in on the economy of hog roasting. A great source of information for our prospective and existing customers alike, this aspect of this month’s news aims to show the truth behind the economical disparity between standard catering methods, and the glorious method we utilize. In our technical section, we take a look at our manufacturing process, in the particular field of stainless steel manipulation. A must see for technocrats, this element of the news allows the reader to see the sheer intensity which underlines our attitude towards our manufacturing process.

We kick off with our spotlight section, which deals with an element which has been a source of contemplation for many of our customers in the past. The issue in hand is the economy behind having a hog roast, contrasted against the relative quality of such catering when contrasted against normal ‘sit-down’ catering which we’ve all had the displeasure of consuming. First of all, the nature of the catering industry within Britain has been the subject of much change in the recent years. Particularly over the last two decades, the culinary tastes across the illustrious British nation have evolved to the point that they share very few similarities to, say, the1970’s. Where many people would’ve delighted in the prospect of prawn cocktails followed by an over-done steak drenched in red wine, the modern taste of the nation has changed and become much more sophisticated, on the whole.

Our meat products come in a whole multitude of sizes and shapes. Far from the norms which institutions such as the European Union aim to purport, our meat produce correlates with the laws of nature; that each specimen may look differently, and thus they all appear slightly different when on our spits. This provides our customers with a wonderful degree of flexibility when aiming to cater for various numbers of people, as our whole creatures facilitate the best when it comes to customization. Due to a whole hog being used when we commit to a roast (or more than one if the party is large. We have no limit and can cater for truly gargantuan numbers of people, anytime, anywhere and any place), we can provide hog and spit roast catered solutions for a highly reasonable price indeed. Where traditional caterers have to utilize much oven space and man input into the cooking of each portion, our methods allow for much to be saved on behalf of the customer. At the spitting pig, our whole roasted animals allow for met to be roasted on a tremendously large scale. Being able to feed huge numbers of people, this method is more than just a means to satisfy the notion of quantity.

By utilizing this brilliant process in our unique manner, the meat which is produced is simply stunning and tantalizing to the taste buds. The slow roasting process beautifully combines the often antagonistic elements of quality and quantity. With us, the meats are sourced magnificently, heightening the edible pleasures which stream forth, visible, from our culinary clients. As this meat is turned and flame roasted towards its golden hue, the meat within the carcass reabsorbs much of its lovely, natural basting fluid in order to become the most wonderful meat ever. In terms of the economy of this aspect of our hog and spit roast catered services, our customers could not be in a better situation. Where other caterers have to purchase individual portions of meats, such as chicken breasts or sirloin steaks, we purchase meat in a much larger aspect and through a much broader perspective. Obtaining meat in such a way, our costs are drastically lower than those faced by other caterers, whilst also being of a much higher quality. Being adept in the spheres of meat preparation, we prepare our pigs ourselves. This further cuts down on man power used elsewhere, thus we are able to pass more savings on to our customers.

Once our meat s cooing happily away, we are in a position to hand even more of a saving onto our clients. Through our advanced hog and spit roast machine technology, our catering services have been completely transformed, and wholly for the better. As you will read in our technical section, our numerous technical advancements have driven down the amount of attention our meats need whilst they are cooking. Where normal caterers need many chefs to prepare many individual portions of meat, our hog and spit roast machines, once they have an animal on their spit, can just turn and roast happily away. This leaves our chef much time to concentrate on other aspects of the service, such as the preparation of our celebrated salad dishes and vegetable accompaniments. Due to chefs (our chefs in particular) being highly skilled and worthy of very good wages, the fact that we actively use only those which we need allows our customers to make un-precedented savings. In the end, our team decided to compare and contrast the relative costs using one of our most common catering requests. Thus, when we compared the average prices for 100 people to be catered in our fashion, as compared to being similarly catered using non-hog or spit roasting means, our catered solutions worked out a whopping 28% cheaper on average. Bearing in mind that our food is simply stunning and is an entire sensory experience, the value which we add to any event cannot be overestimated.

In this month’s technical focus, we take a close look at the manufacturing processes which have allowed us to become, by far, the market leaders within the hog and spit roast machine manufacturing world. From our initial workings within the manufacturing industry, we always approached the blessed notion of innovation with optimum amounts of vigour. As our catering scenarios necessitated the existence of hog and spit roast machines that were far better than those available at the time, it was obvious that we, effectively, needed to completely re-invent them. Over the years we ironed out all the major design flaws with ease, through the acquiring of our own machine manufacturing plant. Here, we redesigned and crafted away in order to create culinary roasters of beauty and bullet-proof quality. Today, our range of hog and spit roasting machines stand out way ahead of the competition as they embody all of our technical and technological endeavours to date.

Today we are looking at the laser cutting and tooling processes which are fundamental in the successes of all of our machines. As wedding caterers as well as static caterers (not to forget our multitude of avid home users), often subject the mobile hog and spit roasting machines to considerable stresses, it is of the most vital importance that our roasting machines not only stand up to the rigours of intensive use, but also dominate in this field. Being able to be quickly cleaned, then turned around and used again perpetually, our machines need to have the strength of ten oxen if they are to be suitable for our customers, and thus acceptable for us to create ourselves. Anything less would be un-satisfactory to such a demanding group of people such as ourselves. Therefore, it quickly became apparent that the most ideal of materials would be the king of beauty and durability in the manufacturing world; stainless steel. Naturally a very tough and highly durable material, stainless steel also exhibits other wonderful qualities in relation to hog and spit roasting. Able to withstand a huge temperature fluctuation range, the thermal properties of our stainless steels provides the user with an exceptionally powerful culinary tool, which is not liable to be negatively affected by the sudden and repetitively recurrent instances of vast heat and temperature shifts and changes.

Once decided on stainless steel, it was clear that this material was not just a great substance to use, but it was by far the best available, through other qualities also, such as being exceptionally easy to clean as well as being rust-proof. The only problem, however, was the weight of the metal itself. In order to conventionally manufacture our celebrated hog and spit roasting machines using high quality stainless steel, we would have to be prepared to accept that our machines would weigh a huge amount. In this instance, two of our most fundamental requisites came into direct conflict with each other. These were; strength and durability versus mobility and ease of use. In order to satisfy our durability requirements, it appeared that we had to drastically sacrifice the capabilities of our machines in the field of mobility, and this was something we were simply not willing to do. Therefore, we embarked upon the project of utilizing a highly innovative manufacturing process in order to benefit from the strength of stainless steel whilst combining it with the weight saving capabilities of using a new process (at the time) called laser tooling and laser cutting. Through being string and non-malleable, stainless steel is a material which is incredible difficult to work with. Through this difficulty, the amount of stainless steel used in conventional manufacture would’ve rendered our machines far too heavy. Through the adept usage of laser tooling we were able to improve the looks of our machines vastly, as they could be cut, bent and shaped using machinery which dealt with machine tolerances in the microns. Also shaving colossal amounts of weight from our machines whilst improving mobility in a positively concurrent correlation, we overcame the problem of strength versus mobility. Creating a range of machines which excel in both arenas, our innovative approach to utilizing new machinery and construction methods not only highlights our stance towards meeting problems head on, but also illustrates how we never settle for second best, and that compromise is not an option when it comes to manufacturing products for our customers, from all over the world.

So while its all go here at The Spitting Pig Company, we hope that your plans for August are as adventurous and exciting as ours. Who knows, maybe this month we’ll bump into each other at a catered function, where you will see, smell, hear and (of course) taste the beauty which is encapsulated in every mouthful of our much renowned and glorious food.

With wedding season in full swing, it has been a delight, once again, to have gone out to see some really fantastic wedding functions being both served well and received in an even better fashion, with a great amount of delight on both the caterer’s behalf and the customers also. Having had the personal pleasure of heading out to conduct a few events myself this year, it has been wonderful to get back in touch with our grass roots customers. This is something that all our management do on a regular basis. Great for constantly reminding how happy our hog roasts make other people, this aspect of our service allows everyone to keep refreshed with all of our products, whilst also allowing our customers to see that everyone, from top to bottom, within The Spitting Pig company, enjoys what we do, as it is our passion. That is how it started and we’re determined that this is how it shall remain.

Join us for next months latest news when we tackle the onset of Autumn together. In our technical section, we visit the plant in order to inform you of how we build elements into our machines in order to render them untouchable by the rigours that the colder seasons bring. Until then, enjoy summer, enjoy each others company. And if you really want to enjoy both of those prior mentioned aspects, book a date with us. You deserve it.