Suppliers
Where Caterers Buy Hog Roast Pigs: Sizes, Sources, Prices
Hog roast caterers buy whole pigs, usually 40 to 70kg, from butchers, farms using approved abattoirs and specialist suppliers. What to ask and how to store.
Where do hog roast caterers buy their pigs?
Most buy whole dressed pigs, commonly 40 to 70kg, from local butchers, farms that sell through an approved abattoir, meat wholesalers, and specialist hog roast pig suppliers that deliver chilled pigs prepared for the spit. Some machine hire firms also supply pigs. Whatever the source, meat supplied to a food business must come from an approved slaughterhouse and carry the health mark; a pig killed privately on a farm cannot legally be sold on or served by a caterer.
What size pig do you need?
A pig of 50 to 60kg is commonly quoted as feeding around 80 to 150 guests in rolls, and fewer as a plated meal. Smaller pigs of 30 to 40kg suit parties of 40 to 60; larger ones, or a second pig, cover bigger numbers. Check the maximum pig size your machine takes before ordering. Our hog roast calculator works through pig size by guest count.
What do pigs cost?
Pigs for hog roasting are priced by the kilogram, and the price moves with the market, the breed, whether the pig is outdoor-reared or rare breed, and preparation. Published butcher prices for whole pigs in 2026 commonly sit in the region of a few pounds a kilogram, so a 50 to 60kg pig typically costs a few hundred pounds. Ask for a price per kilogram and the expected weight, and check whether delivery is included.
What should you ask the supplier?
Weight range: a pig ordered at 55kg may arrive at 52 or 58.
Preparation: scored skin for crackling, head on or off, split or whole, and whether the pig comes ready to fit a particular spit.
Lead time: many butchers need a week or more, longer in summer and December.
Delivery: in a refrigerated vehicle, and at what time.
Traceability: where the pig was reared and slaughtered, which you should be able to state if asked.
How do you store and handle a whole pig?
A whole pig is a lot of raw meat to keep cold. It must be kept chilled, which in England, Wales and Northern Ireland means at 8°C or below by law, with 5°C or below as good practice, until it goes on the machine. Few caterers have a fridge that takes a whole pig, so most time delivery for the morning of the event or use a chiller trailer or walk-in. Keep raw pig away from ready-to-eat food, and use separate boards and knives for raw and cooked meat. Record delivery temperatures in your food safety records.
What about halves, joints and alternatives?
For smaller events, some suppliers offer half pigs, boned and rolled pork joints for the spit, or pork shoulders, which cook faster and fit smaller machines. Some caterers offer lamb or turkey alongside for guests who do not eat pork, and buy those from the same butcher.
Common questions
Can I buy a pig direct from a farm for a hog roast?
Yes, if the farm has the pig slaughtered at an approved abattoir and supplies it through a legitimate route. A pig killed privately cannot be supplied to a catering business.
How far ahead should I order a hog roast pig?
Usually at least a week, and more in summer and December. Ask your butcher.
What temperature should a pig be stored at?
Chilled, at 8°C or below by law in England, Wales and Northern Ireland, with 5°C or below recommended, until it goes on the machine.
How much meat does a whole pig yield?
Cooked meat is roughly 40 to 50 per cent of the dressed weight, depending on the pig and how it is carved.