The Business of Whole Hog Roasting 9001

Pork For Profit 9000

The Business of Whole Hog Roasting

No Credit Hours at This Time

Monday July 21st

Join Zoom Meeting

Instructor Name and Preferred Title: Carl E. Blake II

E-mail: Carl@Blake.net
Phone: 573-745-7380
Preferred Method of Contact: Text my number

Office Location: Osage Beach, MO

Office Hours: 8 to 5

⏱ CLASS LENGTH: 3 HOURS (with Q&A throughout)

🧭

Class Overview:

This course is designed to give participants everything they need to roast a whole hog successfully and profitably — whether for on-farm events, catering, or community celebrations. It covers the full lifecycle of the event: from pig selection to clean-up, pricing, and customer satisfaction.

🧱 SECTION 1: Introduction & Business Mindset (15 min)

• Carl’s background: Iowa Swabian Hall, award-winning pork, whole hog event experience

• Why whole hog roasting is a unique business opportunity

• Overview of Pork for Profit and how the class builds on it

• Framing the hog roast as an event-based revenue stream

🐖 SECTION 2: Selecting the Right Pig (20 min)

• Heritage vs. commercial breeds — what works best for roasting

• Ideal weight, age, and condition for flavor and presentation

• How feeding (e.g. fodder-fed) affects end quality

• Sourcing pigs — raising your own vs. buying

Q&A Break (5 min)

🔪 SECTION 3: Processing & Preparation (30 min)

• Processing options: on-farm, custom processor, USDA

• Skin-on vs. skin-off — pros, cons, and customer appeal

• How to prep the hog for roasting (scoring, stuffing, trussing, brining/marinating)

• Food safety and holding temps

🔥 SECTION 4: Roasting the Hog (40 min)

• Roasting methods: traditional pit, American Hotbox, la caja china, rotisserie, propane roasters

• Equipment overview: knives, saws, thermometers, racks, fuel

• Step-by-step roast schedule (timeline from load-in to carve)

• How to monitor and manage heat

• Tips for even cooking and great bark/crackling

• Visual indicators for done-ness (beyond temp alone)

Q&A Break (5 min)

🍽 SECTION 5: Event Execution & Flow (30 min)

• Setting up the space: tables, tents, serving stations

• Serving techniques: buffet vs. plated, self-serve vs. attended

• Managing guests, food safety, and keeping the line moving

• Adding value: side dishes, beverages, presentation touches

• Building repeat customers and community word-of-mouth

💰 SECTION 6: Turning Pigs Into Profit (30 min)

• Pricing models: per head, per plate, per pound

• Cost breakdown: pig, processing, fuel, labor, etc.

• Event packages: upsells, add-ons, experience tiers

• Marketing: word-of-mouth, social media, partnerships

• Selling your own pigs directly as part of the business

• Taking deposits, contracts, and managing customer expectations

Q&A Break (5 min)

🧼 SECTION 7: Clean-Up & Long-Term Success (10 min)

• Clean-up plan and gear

• Health and safety standards

• Post-event customer follow-up and reviews

• Keeping good records for future gigs

• Scaling your business (more events, more pigs, team building)

🎁 Closing Notes (10 min)

• Access todiscounts on knives and roasting equipment

• Replay link will be emailed after the session

• Additional resources from the book & Carl’s shop

• Final Q&A and thank-you

Academic Bulletin Course Description

Instruction in the Business of Whole Hog Roasting. All elements of the traditional whole hog roast but updated with current methods and properties. From choosing the hog to processing and preparation of the hog to be roasted. Instruction using Top Down heat to roast a 100 lb pig in 4 hours. How to set up the business and what licenses may be required.

Full Course Description

Pork For Profit prepares the students for taking a whole hog roast event order and through structured roasting of the hole hog to complete the event and make a profit on the entire hog roasting operation. Through active participation and watching the online videos students will be able to replicate roasting a 100lb whole hog to served at any event.

Students will learn all the equipment and methods necessary to present a professional and attractive roastng operation.

Prerequisite(s)

We recommend obtaining the book “Pork For Profit: The Business of Whole Hog Roasting.” The book can be purchased at this link location “Pork For Profit”.

Course Learning Outcomes

After successful completion of this course, students will be able to:
1. Work with event coordinator and determine what is required for a whole hog to ensure there is enough pork to cover all attendees.
2. Determine location and scout location to ensure smooth event operations.
3. Determine the size of the hog required for said event
4. Determine the necessary supplies and equipment required to roast said hog.
5. Prep hog for roasting before the event.
6. Prepare equipment and start coals on fire.
7. Will be able to get pig on fire and roasting.
8. Remove coals and flip pig in 3rd hour successfully.
9. Properly determine doneness of pig to decide how much is required to finish.

10. Remove pig from fire then utilize cutting  board to process pig and serve when completed.
11. Will learn clean up routine. Follow up instructions will be demonstrated.

Instructional Methods

This is a fully online course. Online classes are not easier than face-to-face lecture classes. To succeed in an online class, you must be extremely motivated and well-organized. You must purchase the required textbook listed above by the first day of the course. Regular internet access is essential for successful completion of the course.

The typical class structure will consist of learning modules, which include:

• Short Video/PowerPoint Lectures
• Readings (Before Class begins)
• Online Discussions
• Video Presentations
• This is an entirely Web-based course. We have no face-to-face class mee2ngs, and you will complete your learning by watching and being involved in the online discussion. It is important to understand that this is not a self-paced class or an independent study. One critical part of this class is regular interaction with me, your instructor. There will be no assignments. Simply following along to the lecture and asking questions when appropriate.

• Course Communication and Feedback
• You may communicated via email, text, or call me personally. Your instructor will ask for feeback at the end of the course. Please follow through and provide feedback.
• Required Textbooks or Materials
• We recommend obtaining the book “Pork For Profit: The Business of Whole Hog Roasting.” The book can be purchased at this link location “Pork For Profit”.

Three versions of the book are available. Paperback, Hard Cover, and Downloadable.

You can purchase the hardcover or e-book version of this textbook directly from the publisher. The e-book version is cheaper than the hardcover text or paperback. If you have any issues concerning the book send me a text and we will get it taken care of.

Technology Requirements

Online lectures will be provided through ZOOM. Therefore, you must have access to the internet to view/hear lectures. No special soeware is required. The computer should have a current opera2ng system with updates installed, plus speakers or headphones to hear lecture presenta2ons (transcripts provided).

The Keynote lecture presentations, and links to ar2cles are located on the To participate in learning activities and complete assignments, you will need access to:

• The Internet and a computer which can be used at any 2me, controlled and configured as required for communication;
• A web browser
  o MacOS-AppleSafari, Google Chrome, Mozilla Firefox.
  o Windows-GoogleChrome, Microsoft Edge, Mozilla Firefox.
  o Or download Zoom Prior to the class and install on your machine. If you have further questions or need help with the soft,ware, then please contact the Instructor, Carl Blake, via text or email as provided above.
• Minimal Student Technical Requirements/Skills

Minimum technical skills are needed in this course. Therefore, you must have consistent and reliable access to a computer and the internet. The minimum technical skills required include the ability to:

• Download and upload documents.
• Locate information with a browser.
• Technical Support:  If you have questions or problems related to your computer, software, or need technical support: Contact Carl Blake 573-745-7380
• Expectations for Classroom BehaviorNetiquette StatementProfessionalism will be expected at all times, but most especially with your interactions online. Because the classroom is a place designed for the free exchange of ideas, we must show respect for one another in all circumstances. We will show respect for one another by exhibiting patience and courtesy in our exchanges. Appropriate language and restraint from verbal attacks upon those whose perspectives differ from your own is a minimum requirement. Courtesy and kindness are the norm for those who participate in my class.

Some Netiquette Rules:

• Treat one another with respect. It will be expected that we will not attack one anotherpersonally for holding different opinions.
• Do not use all CAPITAL LETTERS in emails or discussion board postngs. This is considered “shouting” and is seen as impolite or aggressive.
• Begin emails with a proper saluta2tion (Examples: Dr. Name; Ms. Name; Hello Professor Name; Good afternoon Mr. Name). Starting an email without a salutation or a simple “Hey” is not appropriate.
• When sending an email, please include a detailed subject line. Additionally, make sure you reference the course number (Ex. ENGL 101) in the message and sign the mail with your name.
• Use proper grammar, spelling, punctuation, and capitaliza2tion. Text messaging poor  language is not acceptable.
• Use good taste when communicating. Profanity should be nixed.
• Re-read, think, and edit your message before you click “Send/Submit/Post.” Please remember when posting to be respectful and courteous to your colleagues, and limit your posts to discussions of this course and its assignments.
• Diversity and InclusionI am committed to a safe environment that is inclusive, safe, and respecoul for all persons, and one that fully embraces the politeness. To that end, all course activities will be conducted in an atmosphere of friendly participation and interaction among colleagues, recognizing and appreciating the unique experiences, background, and point of view each student brings. You are expected at all times to apply the highest academic standards to this course and to treat others with dignity and respect.My perspective is that we never cease being students of this world, so I believe that attentive, reflective people always have something to learn from others. Good discussions can be energetic and passionate but are neither abusive nor offensive. Vibrant, vigorous inquiry derives from discussions that:

• challenge, defend, and apply different ideas, theories, perspectives, and skills,
• extend a body of knowledge into different arenas and applications, and
• result in a synergy that compels us to seek resolution to these discussions.

Success Statement

Successful online learners:

1. Do not procrastinate;
2. Are open to sharing professional experiences online;
3. Enhance online discussions;
4. Have good written communication skills;
5. Use proactive communication;
6. Are self-motivated and self-disciplined;
7. Have a commitment to learning;
8. Have critical thinking and decision-making skills;
9. Believe quality learning can take place in an online environment;
10. Have good time management skills; and
11. Have good help-seeking behaviors.

The instructor provides extensive supports for students after the class and the first pig roast, and these supports are there to let students achieve the success they are truly capable of.

If you would like to register for other classes the instructor offers please go to www.craftpork.com for more information.