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Pig Roasts at Boston Area Restaurants?

  • c

I was trying to plan a pig roast at Citizen Public Oyster House but they aren't going to be having roasts on Friday or Saturday nights. I didn't realize this so I assumed a Friday would be fine and have a group ready for a pig roast to celebrate a birthday on 11/12. Does anyone have ideas of other restaurants that have pig roasts or other similar family style feasts?

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  1. Hong kong eatery can do it if you arrange ahead of time, be sure to specify whole roast baby pig

    2 Replies
    1. re: barleywino

      Here's a few pics of a pig roast dinner at HKE some time ago...

      http://www.flickr.com/photos/61246842...

      1. re: 9lives

        had to hunt through your photostream but here it is
        http://www.flickr.com/photos/61246842...

        alternatively, for the same price per person as Citizen, you can do the roast baby pig special at Scampo on Friday nights, which is excellent and quite ample

    2. Bumping this up to report on a pig roast at Pizzeria Posto in Davis Square last night. It was *fantastic*! I've never been to a pig roast before so I don't know if there's a usual procedure, but what they did was to bone out most of the pig except for the head and trotters, make a stuffing and layer it around the loin and under the skin (they call it apple-sage-chestnut stuffing; it also has plenty of meat, finely diced carrots, and some mushrooms), then roll the whole thing back up and roast it. They bring it out to the table whole and let people say hi, then they take it back to the kitchen for carving.

      Then the platters start coming: multiple platters of rolled up loin/tenderloin/stuffing/skin, a few platters of the hams and shoulders, and one each for the head and the trotters and tail. They also serve their rosemary-sea salt bread, roast potatoes and a fennel-orange salad, which are all excellent and perfect accompaniments to the pig. All the meat I tried was great; the revelation, surprisingly to me, was the loin - cooked through yet really moist and flavorful. Pork shoulder and fresh ham aren't hard to cook at home, but this loin was better than anything I've ever done. I made an exploratory poke into the cheek and got a little of the fat which was super-tender and quite sweet.

      There were 14-15 of us, not big drinkers - most people had one or two cocktails/beers/glasses of wine, so that kept the cost down. Our total per person was under $40 including tax and tip. I will DEFINITELY be back.

      Minor caveat: I wasn't the organizer but my friend who was encountered some flakiness over the phone when she called to confirm her original reservation - there were a few moments of stress about getting the pig (after they had previously assured her there was one) but they pulled their act together after that and everything worked out. And once we were there they couldn't have been nicer, from hosts to servers.

      -----
      Pizzeria Posto
      187 Elm St, Somerville, MA 02144

      15 Replies
      1. re: MichaelB

        sundays they have a pig roast at East Coast Grill though i have not tried it yet. different preparation each week.

        -----
        East Coast Grill and Raw Bar
        1271 Cambridge St, Cambridge, MA 02139

        1. re: MichaelB

          Good Lord! Thanks for posting about that. And so close to dinner too. :-(

          I want.

          1. re: MichaelB

            I've got a pig roast for 20 people scheduled at Posto in a week or so -- and this sounds fantastic. I'm looking forward to it.

            1. re: MichaelB

              sounds great. Cheapest may still be Quik Pik BBQ who do a 10 lb whole baby pig for $138, 24 hr notice.

              1. re: barleywino

                For comparison, Posto's sourcing a pig large enough for my 20-person party from a Vermont farm for $800. I don't know the poundage, but it's a lot bigger than10 lb :)

                1. re: Boston_Otter

                  how big? even if its 40lbs (2 lbs per person), that would be $560 at Quik Pik. But maybe $240 for stuffing and sides is worth it. plus i'm guessing the baby pig will be more tender than the large pig.

                  1. re: barleywino

                    It's actually two 25 lb pigs -- that's 50 lbs of pig after deboning. That's a lot of pig :)

                2. re: barleywino

                  Yes, I like quick Pik for a quick fix but that price would only include the pig. the Posto sides and stuffing sound great.

                  1. re: gourmaniac

                    Yes....the HKE was a fun time and we did have a few sides; but MB's experience at Posto's sounds like a much higher level of cuisine than we had at HKE.

                    We didn't get the different cuts, or anything rolled up with loin and skin.

                    We just had a pig a plain old pig out..:)

                3. re: MichaelB

                  Just to echo your rave, my 20-person group was served two 25 lb pigs at Posto last night, and it was indeed fantastic. After meeting the pigs, small plates of their thin ribs arrived as an appetizer, intensely salty and delicious. Platter after platter of crispy-skinned pork loin stuffed with a delicately-seasoned sausage mixture arrived, followed by terrines of ham and shoulder, as well as the head & trotters. Little plates of sliced fresh pineapple (along with the aforementioned fennel citrus salad and rosemary bread, plus trays of brussels sprouts & potatoes) were perfect with the fatty pork. After we were all groaning happily, the chef arrived with a grin on his face and four of Posto's signature pizzas topped with fresh mozzarella and a fantastic, intensely-seasoned dice of pork -- pig pizzas!

                  Posto really pulled out all the stops to make our huge dinner memorable, and I'd do it again in a heartbeat.

                   
                  1. re: Boston_Otter

                    We saw your pigs coming out - what a spectacle! And it looked delicious! Posto has a great staff and delicious food. This thread is what brought me in there the first time last week, and I am so happy to have found it. Even thinking about a pig party - so glad to hear it went so well! Thanks!

                    1. re: Small Plates

                      I am actually in the background of your picture - haha - behind Jamie (who was floor manager last night) and the other guy. Too funny!

                    2. re: Boston_Otter

                      Were you in the group mentioned in the Globe?

                      http://www.boston.com/ae/food/restaur...

                      I need to find at least 8 more people to pig out with me.

                      1. re: taterjane

                        Ha! Thanks for pointing the article out. Yes, I'm the "local graphic designer" they interviewed for the article.