"We are planning a Pig Roast for about 120 people. Can anyone give me any pointers, things I should know, etc? We are renting a rotisserie pig roaster and we have someone who will do the roasting, but we are wondering if anyone knows how much pig will we need to buy to serve 120 people. Are suckling pigs better than mature pigs for this sort of thing? What would a pig (or piglets) this size cost cleaned and ready to cook? Any help would be appreciated."