On Sept. 10 the Fergus Whole Hog BBQ in support of sustainable agriculture was held at the sustainable farm next to the Fergus Sportsplex. There were nine stations set up that roasted a whole pig that was locally and organically grown and offered to the public.
The program was started four years ago by Chris Jess a local high school teacher to show people and his students that a sustainable farm can be operated in today’s climate. Leigh Brownhill, secretary of the Wellington Centre of Sustainable Agriculture said, “The program reaches out to high school pupils and others in the community that it can work, concentrating on local farm production.”
There was even an area set up by Jess providing a vegetarian substitute for the pork.
Some of the pigs were roasted in pits in the ground and some on spits over barbecue coals. The optimum temperature is 155F and roasting for at least seven hours is required to be safe to eat.
