August 3, 2009 6:18 pm

Carnivore Carnival: A Whole Pig Roast in Jersey

This little piggy went deep into Jersey this past weekend, where wonderfully carnivorous friends threw their very first annual pig roast. Ordering a 35 lb. pig, automated spit and above-ground metal trough from a local proprietor, it was an all-day foodie extravaganza.

Preparation was far more manageable than we'd expected: the pig turned for five and a half hours, requiring a single round of seasoning at the start, and additional coals every hour. The end result was tender and delicious, truly making piggies of each of us, with sides like corn, chips and guac, pasta salad, potato salad, avocado-corn-cilantro-tomato salad, and yes, plenty of booze for a long, perfect, poolside summer day-turned-night. It was, without doubt, one of the biggest crowd-pleasers I've seen in a very long time: big smiles and swollen bellies illuminated by tiki torches served as testament.

The shindig drew friends from all around the country, and, as the host himself (wearing a pig-themed t-shirt and apron) said, "even got a crew of New Yorkers out of the city for a weekend." And yes, many of us are still recovering, two days later. Can't wait til next year!

—Anna Carnick

— Written by Anna Carnick

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