For my next party in San Francisco I am thinking of serving a whole roasted pig or piglet for the dramatic display, also saves me from doing the cooking, since all I would have to deal with are acompaniments. The party is probably looking at 15-20 people.
A couple of questions:
1. Any experience on doing that in a party? One thought is some guests may freak out seeing a whole roasted pig with head, tail and all on a table. Perhaps tin foil to cover some of the parts?
2. How hard is it to slice and serve? I have seen many turkeys get shredded on thanxgiving, is whole roasted pig another level of difficulty all together? Does it come pre-sliced? :-)
3. I assume I have to serve it cold, since I live in an apt and an open pit isn't an option. Can it be done that way?
4. Any experience in sourcing would also useful.