In Summer 2017, we built the Oink Oven and had a Pig Roast.

It seemed as though the pig roast wasted a lot of meat. After that we cut the hog up to chops and roasts..

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In August 2019, we made sausage. On the second go round, we added a lot more fennel and the seasoning was much better.

In October we had another Pig Roast with a small pig as a trial run for Thanksgiving. Marinade injection: orange/lemon juice, cumin, kosher salt, paprika, turmeric…

The “Oink Oven” worked great! The Blue Hen Tuesday Pig Roast was delicious! Thanks to Pat and Rita for the side dishes and dessert!