Our hog roasts are cooked over real wood charcoal (as opposed to the rubbish you buy in supermarkets). The process takes several hours.
With only a couple of minor hiccups during the day "Percy" as we called him was cooking away quite nicely apart from one thing. For some reason his anus had become distended and was now the size of a pocket on a snooker table.
This provoked ribald and may I say, quite tasteless, comments from passing musicians and my colleague.
However when a family of three arrived to look at the pig cooking, the young son, aged about six, was bursting to ask a question - and there was only ever going to be one topic. His parents tried in vane to deflect him "can't you see the man is busy". Finaly the question burst out, "Mister", the young lad said, "did you make that hole in the pigs bottom when you shot him or did you do it with a knife?"