Where to buy whole pig for spit

Half & whole pigs cut & packed only $9.99 per kg.
Average weight ranges from 60kg-70kg for whole pig.

Payment is taken once exact weight is determined.

Call us on (02)4647 5844 to order & pay over the phone.
Pick up and delivery available.

Pastured free range whole suckling and spit pigs!

There’s nothing more impressive than a spit roast taking centre stage at a large gathering. The smell of the succulent roast pork mixed with the charcoal and smoke is enough to make anyone’s mouth water!

We are now offering spit pigs when they’re available. We can send our spit pigs as far north as Rockhampton, south to Brisbane and anywhere in between.

Let us know if you have a butcher that you would like your pig sent to – the pig must be delivered to a retail outlet that already accepts deliveries from Biggenden Meatworks.

Your spit pig will be processed the week before your collection date. We do not freeze our spit pigs.

How big a pig?...

The following is a guide only and is based on a serving size of around 300 to 350 grams of pork per person.

• Suckling (approx 10-12kg) – serves 15-22 people (approx. 65 to 75cm)
• Small (approx 13-20kg) – serves 20-35 people (approx. 75 to 90 cm)
• Medium (approx 21-25kg) – serves 33-50 people (approx. 90 to 95 cm)
• Large (approx 26-35kg) – serves 45-65 people (approx. 95 to 105 cm)

A whole dressed spit pig will usually yield around 60% of it’s weight in cooked pork. So, for example, a pig of 25kg will yield around 15kg of cooked pork. If you serve 330g of pork per person you could feed up to 45 people, but just make sure you do have enough to go round!

The Pricing...

Spit pigs are priced per kilo for the whole dressed pig depending on the size. This is a flat rate per kilo, which includes processing, transport and handling. This price does not include stuffing or trussing, but this is easy (and fun) to do yourself.

At the time of ordering we take a $150 deposit to secure your pig. Once the pig has been processed we will send an invoice to your nominated email address with the balance owing. The balance must be paid prior to collecting your pig.

• Suckling @ $24.00 per kilo
• Small @ $22.00 per kilo
• Medium @ $18.00 per kilo
• Large @ $15.00 per kilo

Planning for your Spit Pig...

We have a few tips on preparing, planning and cooking your spit pig here.

How to order your Yanjala free range spit pig...

• Simply select the date you require your spit pig – please try to allow at least 3 weeks ordering time – there are logistics involved that we will need to book/organise
• Select the butcher you would like your pig sent to. You can contact us to enquire about sending your pig to a different butcher (they must be able to accept deliveries from Biggenden Meatworks).
• Continue through the cart process as though you are making a purchase
• We will contact you as soon as possible to let you know if we have a pig of your desired size available for your collection date
• We will then send you an invoice for $150 to reserve your pig
• As soon as your spit pig has been processed we’ll contact you again to let you know the dressed weight and the balance owing. Final payment to us for the balance of your spit pig is required prior to pick up from the butcher.
• The butcher will receive your pig a few days after processing, they will store it in their fridge for you.
• You will need a large esky or ice-box to store your pig if you’re not putting it straight on the spit.
• Enjoy!!

SIZES

Whole animals

The size of animal you’ll need will depend on the occasion, the number of people you’re feeding and the array of other food you’re serving.

If you’re feeding the local rugby team a feed of spit-roasted pork on a roll after a huge game, your pig might not go very far. But if it’s one of an embarrassment of gorgeous dishes served at a gala banquet dinner you’ll probably find you might even have left-overs... which is another issue to consider as it can be a bit disappointing when there’s nothing left for the recovery lunch the next day.

Please give us a rough idea of the number of people you're feeding and we'll suggest the right size animal.

Pigs range from suckling pigs at 10 - 14 kg through to light porker pigs at up to 35 kg. Lambs are usually between 18 - 22 kg.

Other cuts

Alternatively, we can offer other options such as a large porchetta to be cooked on a spit or rotisserie or marinated lamb shoulders or marinated beef. 

Cooking longer and slower yields better results and it’s wise to allow five to six hours minimum for spit cooking. It takes about 45 minutes from lighting for the coals to be ready for cooking.

So, for example, if you’re cooking a 25 kg pig and you’re planning to eat at 1.00 pm, you’ll need to have your animal cooking by 7.00-7.15 am. Which means you’ll need to light the spit at 6.15-6.30 am.

The time it takes to spit roast a whole animal varies significantly depending on the size of the animal and the environmental conditions. The bigger the animal the longer it takes and cold, windy weather also slows cooking.

As a very rough guide, a 16-20 kg pig would usually take about five hours of cooking.

Our pigs are from NSW farms. Some are breed-specific, such as Berkshires, but most are from mixed-breed herds.

They are ‘pasture-raised’ which means that all pigs are free to range on pasture for their entire lives. They are weaned much later than the pigs from farms where the animals are fully or partially shed-raised. ‘Bred free range’ pork, for example, comes from pigs that are born outside but then moved to sheds at about three weeks old.

Our farmers make the decision about when to wean based on a range of factors including environmental conditions and the health and well-being of the animals.

We sell a range of breeds of lamb from NSW farms including Moorlands bio-dynamic Texels and New Horizon Dorpers.

We source our Boer goats from The Gourmet Goat Lady – chevon (weaned kids) and capretto (milk-fed). Capretto (kid) goats are seasonal.

How much is a whole raw pig?

How long does it take to rotisserie a whole pig?

How much is a 40 pound pig?

How long does it take to cook a 25kg pig on a spit?