1. Is Strock’s Farm Fresh a full service caterer?
Absolutely. While we’re best known for our perfect pigs, we gladly provide the level of service that suits you – from full service including tents and tables to delivered foods that you serve yourself. We consider it our mission to provide you exactly what you need. We also provide a range of services specific to business clients – see our menu page or call us for more details.
2. Do you do anything other than picnics?
Absolutely. We provide a complete range of services, from delivered hot or cold lunches, to client or customer appreciation events to wedding and rehearsal dinners, to funeral services. If you value a family atmosphere and outstanding food at your events, you should talk to us.
3. Are all your side dishes homemade?
Everything we serve is hand made, specifically for your event, by Strock’s from our proprietary recipes. This includes our barbeque sauce!
4. How far in advance should I reserve my date?
The first thing you should do when you’re planning an event is contact us to discuss dates, and the more advanced notice you (and we) have, the better. You can avoid disappointment, frustration, or service charges by working with us to plan ahead. Don’t forget, while we might have a given date available when we talk, your date isn’t reserved until we have a deposit.
5. Can I add to my count or change my menu after I’ve booked the date?
It’s your event – we want to make sure you have a great time, not a huge hassle. To this end, we’re happy to work with you to refine your menu and attendance up to the week before your date. Changes within a week of your date may incur an added service charge, so let us help you along the way if you have questions.
6. How far will you travel to serve?
We typically stay between Hershey and Shippensburg and between New Bloomfield and Gettysburg. We have, on occasion, traveled to New Jersey, Maryland and Delaware for private parties. If you have any questions, just ask. If we can’t help you, we may be able to recommend a caterer in your area.
Pig Roast Questions
7. I would like to have a pig roast but I don’t know what I need to start.
We offer pigs roasted on site for that special ambiance or roasted off site and delivered as sliced meats for your convenience. Based upon the number of people you’ll be hosting, the venue you’d like us to serve in, and how you’d like the meal presented, we can make the right recommendation to serve you best.
8. How many people does the average pig feed?
For on-site roasting, our minimum charge ($475) will serve 50 people, but we will serve less as sliced meats. For more than that, we have fourteen roasters, and we can serve up to 2000 people at a time. Rest assured, we can help you accurately size the menu to make sure that you don’t need to worry about running out of food.
9. How do you cook a pig?
Not just our pork but all our meats are roasted over charcoal in our custom made roasters. Our roasters are completely self contained and portable – not only are they designed and built to provide slow even heat and superior flavor, we won’t even damage your grass.
10. So why do you insist on charcoal?
More than twenty years of doing this has proven to us that charcoal provides the most even cooking, the best flavor, and the juiciest, most tender dinner we can provide.
11. Do you ever use gas?
12. How long does it take to roast a pig anyway?
Once the charcoal is ready, it will take from six to twelve hours to roast the pig. Most times we’ll come and set up the roaster at your site early, then stay with the pig until it’s ready for serving. For the larger pigs or early roasts, we’ll start them during the night. If you want sliced meats instead of the roaster on-site, we can cook here at the farm and deliver the sliced meat ready-to-serve any time.
13. Do you roast other meats besides pork?
Absolutely. In addition to the many pigs we do (often for other caterers) we’ve done lamb, chicken, turkey, beef this year alone. Our menu page offers a complete list of standard items, but if you have another idea – or need a suggestion – just ask us!
14. What if we want to roast our own?
Strock's has 14 roasters that can handle anything from a single pig to hamburgers and hot dogs for 400 people. All of our roasters are available for rent, subject to availability and a security deposit. Call early if you want to rent one, though. Pricing for our roasters is as follows:
Single Roaster - $120
Double Roaster - $200
Quad Roaster - $350
Pricing for a butchered pig is as follows:
There is also a $50 Butcher's Fee, regardless of the size of the pig.
15. What is the benefit of fresh turkey?
Superior taste is the main benefit. Improved gravy quality and juiciness also favor a fresh dressed turkey. As with most meats, fresher is better.
16. Do you feed your turkeys any hormones?
No, our turkeys are fed a corn and soybean meal based diet. Some vitamins and minerals are needed to balance the diet.
17. Can I order my turkey ahead?
Yes, we offer the option of ordering well in advance of the holidays (Thanksgiving and Christmas). You can reserve a turkey by paying in advance.
18. What sizes are available?
We will have hens from 13 to 20 pounds and toms from 21 t0 30 pounds. All are the same age, the difference being toms grow much faster.
19. Are Strock's Meats turkeys available other than at the farm?
Most of the retail sales are from drive in trade at the farm on Williams Grove Road. A limited number are available at Wenger's Meats in Carlisle, Glenn Miller's in Lemoyne or Hake's Grocery near Dover. Sales days are the two days prior to each holiday for our retail customers.
20. How should I cook a fresh turkey?
We recommend that you cook the turkey at 325 degrees Fahrenheit for 15 minutes per pound. This means a 16 lb. turkey should cook 4 hours, assuming it is not stuffed. Stuffing a turkey adds about 1 hour to the total cooking time. It is a good idea to keep the cooking pot tightly covered most of the time. If you want to give the golden appearance to display the turkey, we suggest uncovering the bird for the last half or one hour. The risk you take in cooking uncovered is drying out the breast. We often tell people to cook with the breast down so that as the fat cooks off the back, it acts as a basting. That cooking style does not work if the bird needs to be displayed on a table before carving, however. We recommend an internal temperature of 170 degrees. Exceeding that temperature will often mean some dry meat, which is very objectionable.
21. What are your holiday hours?
Holiday hours for Thanksgiving and Christmas 2010 have already been established. Check our page on Strock's Farm Fresh turkeys for them.
Please feel free to visit us during the holidays, even if you have not ordered a turkey. Special orders can be arranged by calling ahead and establishing a pickup time.