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Pig Roast Party

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Hi,
I am dreaming of throwing a 30th bday party with a big pig roast in my backyard. I see a few threads on here regarding this but with mixed reviews for Outback Catering and Eva Lechon. Wondering if anyone has advice on the best way to handle this event? I have 25 people, and want the best tasting food of course...but also help with delivery and serving would be ideal...

Thanks in advance!

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  1. Are you planning to roast it in your backyard, or do you want a roasted pig delivered?

    1 Reply
    1. re: raytamsgv

      Ideally roasted in the backyard...but if that is too expensive/difficult, I'm happy to have the roasted guy delivered. Thanks!

    2. Do you strictly want it catered (third party cooking in your backyard or delivered) or do you want to do it yourself?
      Not living in CA, I can't comment on the first....
      Doing my own backyard hogs, I can make suggestions on the second (in fact, I'm doing a pig this Sunday for Mothers Day).

      1. i would highly recommend heirloom la. http://www.heirloomla.com/

        you can see pictures on their blog of the pig they do. i did a quick search and found a couple of posts
        http://heirloom-la.blogspot.com/2011/...
        http://heirloom-la.blogspot.com/2010/...

        1. To feed 25 people, you don't need that large of a pig but therein lies part of the rub: I'm planning on doing a pig roast in a month but I'm used to pigs around the 40lb mark and the butcher told me, straight up: the smaller you go, the more expensive it gets because most pig farmers don't want to sell off a younger pig before its reached its prime weight.

          Sounds like you want this catered though vs. DIY?

          3 Replies
          1. re: odub

            Ideally someone would come and DIY-it for me! If you're looking for a gig...

            As for pig size, I'd be happy to go for a bigger one and deal with the leftovers!!

            1. re: emarson

              Be careful what you wish for!

              Unfortunately, I don't have good advice for you since I'm used to doing everything. But for 25 people, you're talking a pretty small pig. Not quite suckling young but I think something in the 20-30 lb range would be about right. Anything larger and you better have a second freezer for leftovers!

              1. re: odub

                When you get upwards of 130lbs dressed, its more of pain to handle the beast. I did a 120lber for 40 people. We ate a bit less than 1/2, I'd guestimate 50-60lbs of original weight, or about 1.5lb dressed weight per person.
                Leftovers happily distributed.