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munity.
Keith Rowand, Washington, was in charge of roasting the pig. He prepared it above ground using a motorized spit donated by Sylvie Rowand whose business is Laughing Duck Gardens & Cooker^.
With dinner set to be served around 6 p.m, Keith and Doug Exline, another WVFR member met at 6 a.m., at the fire hall to lash the pig onto the spit and haul it out to the outside pit.
The pig came from Belle Meade Farm in Sperryville and was pasture-raised using no antibiotics nor growth hormones. “It’s succulent and needs nothing as flavoring: a pig that tastes like a pig, as several people commented,” said Sylvie Rowand.
After roasting, the pig needed to be carved properly, Keith Ward, another member provided his butchering expertise to ensure that nothing was wasted.
All members brought a. covered dish to share, including chief Ann Spieker baking her well-known moon pies and Jonathan Bankstbn
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