Pig Roast Catering: Is a Méchoui Right for Your Event?

Pig roast catering. Is a méchoui right for your event?

Are you planning a birthday, a wedding, a business event, a corporate event, an awards ceremony, a fair, a sports competition or a family reunion? Traiteur Bolduc offers catering service for groups of 30 people and up.

From 30 to 2,000 people, Traiteur Bolduc will do everything it takes to make your event a resounding success, not only on the food side, but also when it comes to organization and good company.

In this article, we take a look together at the méchoui and at why you should call on Traiteur Bolduc for your event if you want everything to turn out perfectly.

Getting to know the méchoui and what sets it apart

Traditionally, the North African dish called méchoui is reserved for big occasions, because it is built around a whole lamb roasted on a spit. This traditional wood-fire cooking method brings together the comfort of a home fire, the know-how this kind of preparation demands, and the pleasure of eating meat that has soaked up the marinade and the characteristic caress of the flame to develop a rich, complex flavour.

North Africans and the méchoui

North Africans often start their meals with a méchoui. A whole lamb or sheep is put on a spit and roasted over a wood fire. Thanks to that slow cooking, the meat becomes so tender, almost confit, that it has to be eaten by hand, each bite pulling away easily from the bone.

What kind of meat should I use for a méchoui?

Choosing the right meat is the first step in making a méchoui, and it is essential. Pig, goat, bull, young goat, wild boar, suckling pig and so on: there are plenty of options. Whole lambs or sheep are still the standard, though, when it comes to this kind of roast. Traiteur Bolduc works with suppliers that give us top-quality meat and better tenderness.

The meat you serve has to be high quality, so buy from your local artisan butcher or from a farmer you know and trust. Take stock of how much meat you will need, too.

A rule of thumb is that an animal weighing between 10 and 15 kg will feed thirty people. Count on about 300 grams of meat per person on average. Go with a lamb shoulder or a leg of mutton rather than a whole animal if you only have to cook for a small number of guests.

Instructions for preparing a méchoui.

The ingredients of a méchoui are simple, but the preparation and the cooking take time and care. Make the marinade the day before. For the seasoning, just mix together garlic, aromatic herbs (thyme, bay leaf, rosemary and coriander), cumin, olive oil, salt and pepper.

Marinate the meat, making sure the marinade works its way right to the centre. Spread on a little butter and baste the meat. If there is any marinade or butter left, fill the cavity with it and sew it closed.

The next day, take the meat out of the fridge two hours before you plan to cook it. While the lamb marinates, melt the remaining butter with the olive oil and the salt to make a basting fat. You will brush the lamb with it often while it cooks.

The size and the quality of the animal, the cooking equipment and the type of wood all affect how long a méchoui takes to cook. In most cases, plan on three to four hours of cooking.

Two things matter most: the steady heat of the fire and thorough basting of the animal while it cooks. That is what makes a méchoui delicious. Turning the spit often during cooking is essential if you want the best result. For slow, even cooking, make sure the temperature of the fire pit stays the same throughout.

Test the temperature of the meat as it cooks by piercing it at regular intervals. When the meat is cooked through, it starts to split. Cooking a méchoui properly does take patience, though. The skin of a sheep, for example, will start to crisp after an hour and a half, but the meat will need another two and a half to three hours before it is fully cooked.

What should you serve with a méchoui?

Several sides can take pride of place. A méchoui can be served with couscous, or with young potatoes on skewers with rosemary. African white beans cooked in a spicy paprika and garlic sauce (called loubia) make another excellent side. A salad can also be a wonderful choice, since it brings the meal the brightness it needs so much.

Conclusion

As you can see, putting on a méchoui and serving up genuinely tasty meat takes organization that leaves no room for improvisation. We have mastered the art of the méchoui, and we offer an appealing package for groups, private events and other kinds of receptions.

Call us at 418-836-2400 to plan your méchoui.