When ordering a suckling pig, figure on 1 ½ lbs of pig per person. If you have eight guests, then you will need at least a 12 lb pig. When ordering a larger roasting pig, you will need to figure 1 lb per person. If you have 50 guests then order a 50 lb pig. These formulas are accurate assuming you will also be serving side dishes.
10-24 lbs 23-30 inches
25-40 lbs 30-36 inches
41-60 lbs 36-44 inches
61-85 lbs 44-48 inches
Cooking time varies on weight and temperature. The longer a pig is cooked, generally the better it will turn out. Cook the pig at a low temperature (200-250 degrees) for a long period of time (5 to 27 hours depending on weight). Most importantly, make sure the entire body of the pig reaches at least 165 degrees. The hams and shoulders will be the last portions to completely cook.
Our plant is at 202 E Buckeye Rd, Phoenix, AZ 85004. Our farm is in Buckeye, Arizona.
We ship our Non-Perishable products anywhere in the Continental United States, Alaska, Hawaii, Canada, and the United Kingdom. Our Perishable products can only be shipped within the Continental United States - we do not ship to Alaska, and Hawaii.
Our pigs are fed milk and grain to ensure premium meat grade. They are raised in sanitary environments, and slaughtered and packaged in USDA inspected processing plants.
We do not warranty our rotisseries because of certain limitations for use. If a customer uses our equipment beyond those parameters, such as over loading the motor, the machine will falter. Testament to the quality and durability of our rotisseries, our original machine was built over 30 years ago and still running today!
We accept orders for next day delivery and up to three (3) months in advance. The earlier you place your order, the better the chance of us having the exact size you need.
A standard kitchen oven is twenty-three (23) inches wide. A pig 20 lbs or less may be cooked in a standard oven, however, you may need to position it a certain way. We recommend moving the hind legs forward and tying them to the front legs. When done tightly, this causes the rear end of the pig to tuck under, thus shortening its length.
No. Our pigs are prepped and ready to cook, but they are completely raw.
The hair and insides are removed, and the legs are tied tight to the body. They are trimmed according to USDA standards, stamped with a seal of approval, and sealed inside of a plastic bag marked with its weight.
We only rent rotisseries to local Arizona residents. If you do not want to purchase a rotisserie, your local equipment rental companies usually rent machines from $100.00 to $200.00.
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