You will want to season the hog a day ahead. Make sure you season both the outside and the cavity. I then wrap it in heavy plastic and let it sit, in a cooler for the better part of a day (season in the afternoon and start cooking early the following day). After getting the hog on the spit I then fill the cavity with apples, peeled onions and lots of fresh thyme, sage and rosemary and sew it up. |