The best hogroast companies are in Canterbury but if you want to make sure that you are keeping your hog roast as warm as possible when you are serving it then the first thing that you need to do is keep the skin on the other half of the hog. To do this, all you need to do is take one side of the hog when the meat has been cooked and then peel the skin back. Make sure that you do it in a way so the skin can be pulled back down over the meat because this will stop it from drying out over a period of time. You then need to make sure that you leave the other side of the hog alone, so you just focus on carving the one side. You then need to take a sharp knife and start carving away at the belly of the pig and at the shoulder. When you do get down to the bone, you can then serve up the crackling because you no longer need it to keep the meat warm.
Of course, if you want you can then move onto the legs of the pig and the other areas, but do make sure that you keep the other side of the pig completely intact during this time. When one side has been completely carved up, you can then focus on the other side and you’ll find that this side is still very warm and this is ideal if you need to spread out your hog over a couple of hours. If you want, you can even keep the heat turned on, but do make sure that the hog doesn’t dry out through being left for too long because this can really turn your juicy hog into a piece of dry meat.