Some co-workers have asked me to provide them with a whole hog to roast at a party. I am a deer hunter and have killed and dressed deer but never a hog. I assume field dressing is the same as deer. My question is that they are wanting the entire hog whole. The land I hunt on is around 1.5 hours away from their houses. So I would have to transport somehow. I was wondering if anyone had any ideas on the best way to do this.

My second question is this, what is the best way to de-hair the hog to prepare it for roasting? Has anyone else ever cooked an entire hog? Should I leave the head on? Any experience in this would be great...thanks.

how big of hog do they want???

if you got a cooler big enough that would be best....just make sure you ice it down good.

if you dont got a cooler big enough, you might have to build a box for it and line it with a tarp and dump the ice on top and put a lid on it....

the only way ive heard of people dehairing hogs is to dip it in scolding water a couple timesand scrape it down till the hair comes off....although ive never done this myself....

Yep, scalding water, then scrape and you will be supprised how clean smooth and whit the skin is.

I am considering taking the pig to a processor to take care of it and prepare it to cook. I think this would be easier than having to boil water and scrape the hair off.

A couple of questions you should be providing the answers to:

1) How many people will it be feeding?
2) Would delivering the hog in quarters be acceptable?

For less than thirty people a suckling pig should be adequate, and much easier to deal with.

30 people is what I'm told to prepare for. They want to roast a "whole" pig. I asked them if quarters would be ok and they asked for a whole pig.

Dang! They sure are picky for people wanting something from you.

In that case a suckling pig of 60-70 lbs should be enough, and much easier to deal with than a 200 lb hog. A suckling pig is also much easier to ice down. If they want any free pork larger than that tell them to go shoot their own or visit ahog farm. If scalding the carcass with boiling water is too much for you try using a heat gun, the kind used for paint and tile removal, it gets more than hot enough to loosen the bristles, but take care to keep it moving so as not to scorch the flesh. If it has variable heat settings start at the low end.

Rebel hog, that looks delicious.
-Jake