One of the challenges in cooking a whole hog is keeping it all together- literally. As the meat finishes its long slow cooking, the connective tissue breaks down (one of the things that makes the meat so tender) and just the weight of meat combined with the spinning motion can cause a joint to become "dislodged" (fall off).

Some folks use chicken wire to contain the form but this has serious drawbacks; 1) chicken wire is usually galvanized and poisonous chemical compounds can leach into the meat and 2) because the meat shrinks as it cooks, the wire needs to be tightened periodically, a tedious task with chicken wire (pieces and easily break off)..

Our system consists of adjustable stainless steel hose clamps that you can easily apply where needed on just about any size animal you cook. You get 3 small (3" - 5" diameter) and 3 large (3"-8") diameter bands that can be used anywhere from the hoofs to the hams. You can even string them together to make larger bands if needed. When you need to make an adjustment, just stop the rotisserie and use a screwdriver or hex wrench to tighten as needed. When you are done clean the clamps and use them on the next one.