Roasters:
Large Black Pigs are considered one of the best breeds for pig roasts due to their incredible taste and tenderness. They have more intermuscular fat than typical commercial breeds that is perfect from low and slow cooking as it self-bastes the meat as it cooks keeping the meat juicy and tender. No need for fancy brines or tons of seasoning - the fat also brings incredible favor to the table. "Fat is where the flavor's at!"
Reviews:
David M.: "I ordered a pig from Greener Days Farm to cook for my sons wedding in Maine a couple of months ago.
I picked up the pig this past Friday & took it up to Moxie Outdoor Adventures at Lake Moxie.
They had a big 3’ deep grill set up with kindling when for me when I got there. The pig was trimmed so well & so clean that there was almost no prepping other than rubbing with my spice rub. Started the grill at 4:00am the next morning.
Honestly, this was the best roast pig I’ve ever tasted.
Super tender, moist with beautiful rendered fat.
Needless to say, it was a huge hit. Everyone there was truly amazed at how great it was.
Thank you guys for your amazing quality & hard work in raising and processing this pig. It could not have been better!"
Robyn R.: Great customer service. Very friendly and easy going. Bought a roasting pig and was able to get it on short notice. Will be a returning customer.
I picked up the pig this past Friday & took it up to Moxie Outdoor Adventures at Lake Moxie.
They had a big 3’ deep grill set up with kindling when for me when I got there. The pig was trimmed so well & so clean that there was almost no prepping other than rubbing with my spice rub. Started the grill at 4:00am the next morning.
Honestly, this was the best roast pig I’ve ever tasted.
Super tender, moist with beautiful rendered fat.
Needless to say, it was a huge hit. Everyone there was truly amazed at how great it was.
Thank you guys for your amazing quality & hard work in raising and processing this pig. It could not have been better!"
Robyn R.: Great customer service. Very friendly and easy going. Bought a roasting pig and was able to get it on short notice. Will be a returning customer.
Availability:
Ready to party and need a pig for your roast? Contact us and we will get you the right size roaster and walk you through the process so you can focus on all the other aspects of your party with the knowledge that your roaster pig will be amazing! Our roaster pigs go to weddings, corporate events, family get togethers, town pig roasts and more. We know that our roaster pigs are part of your special event and we take that very serious!
We raise and stock roaster pigs all year with the majority of them in the 50 to 80 pound range. While the majority will go out in the summer season we are fully stocked for the holidays, super bowl parties, and off season corporate events. With that said we have a lot of demand and sometimes we do sell out, so the sooner you contact us, the more likely we will not only have a roaster for your party but we will likely have near the exact size. And with enough notice, we will raise a pig just for you to just the right size.
How big? We recommend 1 pound per person but it really depends on what else you are serving and if you have teenage athletes coming and how much leftovers you want. Pulled pork freezes really well for super tasty and easy meals.
Looking to have your pig roast catered? Greener Days Farm is partnered with Mainely Pig Roasts. Contact Mainely Pig Roasts and let Ben know what your needs are. We will provide him with locally raised, amazing roaster pigs and he will take care of the rest!
Mainely Pig Roasts
207-485-2673
http://www.mainelypigroasts.com/home
We raise and stock roaster pigs all year with the majority of them in the 50 to 80 pound range. While the majority will go out in the summer season we are fully stocked for the holidays, super bowl parties, and off season corporate events. With that said we have a lot of demand and sometimes we do sell out, so the sooner you contact us, the more likely we will not only have a roaster for your party but we will likely have near the exact size. And with enough notice, we will raise a pig just for you to just the right size.
How big? We recommend 1 pound per person but it really depends on what else you are serving and if you have teenage athletes coming and how much leftovers you want. Pulled pork freezes really well for super tasty and easy meals.
Looking to have your pig roast catered? Greener Days Farm is partnered with Mainely Pig Roasts. Contact Mainely Pig Roasts and let Ben know what your needs are. We will provide him with locally raised, amazing roaster pigs and he will take care of the rest!
Mainely Pig Roasts
207-485-2673
http://www.mainelypigroasts.com/home
- $50 deposit/roaster
- $110 + $5.00/lb hanging weight
- Example: 60lb Roaster = $110.00 + ($4.85 x 60lbs) = $401.00
Roaster Advice: Handling, Thawing, Cooking, Eating!!
We recommend allowing 3 days to thaw in a cooler covered in ice. A 125 qt cooler works pretty well. It is going to be a little short for the first day since the roaster will be frozen and will stick out by a nose. For transport and the first day or two, it would be good to cover the lid with a small blanket since it won't close fully at first. It's best to thaw slowly so keep it in the cooler covered with ice. Let the melt water drain out of the cooler or dump it out a couple times a day. Once thawed out a little, the roaster should bend enough to be able to close the lid. It normally takes a roaster covered in ice around 3 days to thaw. The day before the roast, check the inside to see if still "really" frozen and if so you can submerge it in ice water to accelerate the thawing processes - a well cleaned bathtub works well for this if needed. If submerged from the start the roaster will thaw in less than 24 hours.
The roaster comes with the legs tucked and tied and also with the breast bone split so that you can butterfly on the grill/smoker if desired. We typically don't give advice on brining / cooking since were are not BBQ experts. Our pigs have lots of succulent fat and tender juicy meat. We have roasted many pigs with nothing but a dry rub applied just before smoking.
A whole pig is best cooked low and slow at 250 degF until the meat in the shoulders and hams reach 190 degF. We start ours belly down and flip belly up for the last couple of hours. We cook roasters in a “pit” made of cinder blocks and place the coals around the outer edge and never directly under the pig where dripping fat can cause flare ups.
As a farmer we do have our "farmers cut" that I strongly recommend stealing for yourself - the jowl! When breaking down the pig, be sure to mix the fat "Mrs White" into the meat so it provides more "juiciness" and flavor. And don't forget to add Mr. Black (the crispy bits) to the mix for added taste and texture. We also like to remind all our customers that US pork marketing is terrible. Large blacks are "not the other white meat" - heritage pigs should not be lean or pale. Also pork fat is the 8th most nutritious food in the world - kale is #31!
The roaster comes with the legs tucked and tied and also with the breast bone split so that you can butterfly on the grill/smoker if desired. We typically don't give advice on brining / cooking since were are not BBQ experts. Our pigs have lots of succulent fat and tender juicy meat. We have roasted many pigs with nothing but a dry rub applied just before smoking.
A whole pig is best cooked low and slow at 250 degF until the meat in the shoulders and hams reach 190 degF. We start ours belly down and flip belly up for the last couple of hours. We cook roasters in a “pit” made of cinder blocks and place the coals around the outer edge and never directly under the pig where dripping fat can cause flare ups.
As a farmer we do have our "farmers cut" that I strongly recommend stealing for yourself - the jowl! When breaking down the pig, be sure to mix the fat "Mrs White" into the meat so it provides more "juiciness" and flavor. And don't forget to add Mr. Black (the crispy bits) to the mix for added taste and texture. We also like to remind all our customers that US pork marketing is terrible. Large blacks are "not the other white meat" - heritage pigs should not be lean or pale. Also pork fat is the 8th most nutritious food in the world - kale is #31!
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