Pig can be barbecued in the oven or over an open fire. Barbecuing pig over the fire requires more preparation, the pig must be well secured to the spit and it must be rotated either manually or by the electric motor. Roasted pig is always the center of attention at any show or gathering. And after it has been roasted for around 8 hours, it will be consumed within 2 hours by those patiently waiting hungry people.

The following images depict the process of roasting a pig. The animal is pumped with the solution of water, salt and sodium nitrite. Sodium nitrite is optional, its use depends on whether you want the meat to be pink or gray.

It is not easy to fit a big pig inside the car.

1. It is not easy to fit a big pig inside the car.

Cured meat has a different color.

2. Cured meat has a different color.

Uncured fresh meat is bright red.

3. Uncured fresh meat is bright red.

It takes two to handle pig.

4. It takes two to handle pig.

Now is the time to start the fire.

5. Now is the time to start the fire.

The spit will hold the pig.

6. The spit will hold the pig.

Inserting spit through the head.

7. Inserting spit through the head.

Inserting spit through the head.

8. Inserting spit through the head.

Securing spit to the backbone.

9. Securing spit to the backbone.

Securing rear legs of the pig to spit.

10. Securing rear legs of the pig to spit.

Securing front legs of the pig to spit.

11. Securing front legs of the pig to spit.

Securing front legs of the pig to spit.

12. Securing front legs of the pig to spit.

Sometimes pig is too long and legs must be cut off.

13. Sometimes pig is too long and legs must be cut off.

Cut off legs.

14. Cut off legs.

Now the pig fits well.

15. Now the pig fits well.

Barbecuing pig begins.

16. Barbecuing pig begins.

It will take some time before fat will melt. This is why the oil is applied with a brush to prevent the skin from burning.

17. It will take some time before fat will melt. This is why the oil is applied with a brush to prevent the skin from burning.

Applying oil to barbecued pig.

18. Applying oil to barbecued pig.

Making small cuts on the skin to facilitate heat transfer.

19. Making small cuts on the skin to facilitate heat transfer.

Pig skin slits.

20. Pig skin slits.

Fire pit cover.

21. Fire pit cover.

Fire pit cover.

22. Fire pit cover.

The pig is done.

23. The pig is done.

The pig is done.

24. The pig is done.

Time for the table.

25. Time for the table.

Almost there.

26. Almost there.

Spit will be removed.

27. Spit will be removed.

Waiting for carving.

28. Waiting for carving.

Pretty face.

29. Pretty face.

The moment has arrived.

30. The moment has arrived.

Two hours later only bones remain.

31. Two hours later only bones remain.

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