The short answer
It depends on the size of the pig and how the meat is served, so caterers give different figures. Here’s what some publish (read in October 2026):
- Hog Roast BBQ (Dorset): a hog weighing 50 kg feeds 100 to 120 people (FAQ).
- Oakfield Farm (Sussex): a whole hog cooked on site as a guide for about 99 guests; a half hog of 30 to 35 kg typically 45 to 50 guests; a lamb around 30 guests (Oakfield Farm).
- Neighbourhood Hospitality: a hog joint of 5 to 15 kg for 20 to 50 guests, a half pig of around 80 kg for 80 to 150, and a full pig of up to 160 kg for 150 to 300+ (their guide, updated February 2026).
- Add to Event suggests a hog roast may not be cost-effective for fewer than about 40 people (guide, 2023).
The figures differ because caterers weigh pigs differently (dressed weight, with or without the head) and plan different portions. We size the roast to your numbers and confirm it in the quote.
Why the numbers vary
A pig loses a lot of its weight to bone, skin, fat and cooking. How much meat ends up in rolls depends on the pig, how long it roasts and how it’s carved. On top of that, portion size depends on the event: a roll at an evening reception is a snack after a big meal, while a hog roast as the main meal needs more meat and sides.
Things that change how far it goes
- Main meal or snack. Evening wedding food goes further than a wedding breakfast.
- Sides. Salads, coleslaw and potatoes mean smaller meat portions.
- A second meat. Lamb or chicken alongside the pork spreads demand.
- Who’s eating. A rugby club eats differently from a christening party with lots of children.
- Time of day. A late-evening roll after dancing disappears fast; an afternoon fête serves people over hours.
- Seconds. If people can come back, plan for it.
Whole hog, half hog or joints
For smaller groups, some caterers offer half hogs or large joints roasted on a spit instead of a whole pig. You lose a bit of the spectacle, but you don’t pay for a lot of meat nobody eats. For very large events, two roasters or a whole hog plus lamb or chicken may make more sense than one enormous pig.
Working out your numbers
- Start with how many people are invited.
- Take off people who won’t eat, such as evening guests who’ve just had a three-course meal and say they won’t.
- Count children separately.
- Count people who don’t eat pork and plan an alternative for them.
- Tell your caterer whether it’s the main meal or a snack.
At weddings, caterers often suggest catering for a proportion of evening guests rather than every name on the list. Ask what they recommend.
Planning for people who don’t eat pork
A hog roast is pork, so some guests won’t eat it for religious, ethical or dietary reasons. Plan for them properly rather than leaving them with salad. We offer spit-roast lamb, rotisserie chicken, halloumi and vegetable skewers for vegetarians and a vegan burger or sausage. We don’t offer halal meat, so if anyone needs halal food, arrange it separately. See vegetarian and vegan guests at a hog roast.
What about leftovers?
Cooked meat needs to be cooled and stored safely if it’s kept. The Food Standards Agency advises cooling leftovers and putting them in the fridge within two hours, then eating them within 48 hours or freezing them (FSA: chilling food safely). Agree with your caterer in advance whether leftovers are left with you or taken away, and how they’ll be packed.
Getting the size right
The best thing you can do is give your caterer accurate numbers and a clear idea of the event: main meal or snack, sides or no sides, and how many people need an alternative. A good caterer will then suggest the right size of roast and tell you what it’s based on.
Questions to ask your caterer about quantities
- How many people is the roast sized for, and what portion is that based on?
- Is that with or without sides?
- How are children counted?
- How much of the alternative (lamb, chicken, vegetarian, vegan) will you bring?
- What happens if more people turn up than expected?
- What happens to anything left over?
Evening guests and the ‘will they eat?’ question
At weddings, evening guests who were also at the day often aren’t hungry, while evening-only guests usually are. Some couples cater for every evening guest; others cater for a proportion. There’s no single right answer, so talk it through with your caterer and decide what suits your crowd.
A quick worked example
Say 120 people are invited to a garden party where the hog roast is the main meal. Twelve are children, eight don’t eat pork, and five are vegetarian. You’d tell your caterer: about 100 adults and 12 children eating pork, 8 needing a non-pork meat such as chicken or lamb, and 5 vegetarians. That gives them what they need to size the roast and the alternatives properly.
Getting numbers in on time
Caterers usually need final numbers a week or two before the event, so they can order the right size of pig and plan staff. Build that into your invitation deadline.
If numbers change late
Tell your caterer as soon as you know. A few extra people can usually be absorbed; a big change may affect the size of the roast or the alternatives.
Quick answers
Is a hog roast worth it for 30 people?
It can be, especially with a half hog or joint. Ask about smaller options.
Do children count as full portions?
Ask your caterer. Many plan children’s portions separately.
How much meat is in a roll?
It varies by caterer and event. Ask what a portion is based on.
Can we add lamb instead of a bigger pig?
Yes. A second meat spreads demand and gives guests a choice.
Planning an event? Tell us about it and we’ll check the date and send a quote.