Rotisserie style roasting is a custom that goes back centuries across a variety of cultures. The term rotisserie comes from the French word rotisseur, which describes the chef responsible for all meats prepared by spit roast, oven roast, or grill. The phrase is believed to have origins dating back to at least the 15th century. When cooking whole pig, lamb, goat, or chicken, the spit roaster allows the meat to cook slowly and evenly. The slow rotation of the spit rod (typically 4 rpm in our models) allows the meat to cook within its own juices for absolutely mouth-watering results. Historically, spit roasting has been the preferred method of meal preparation for large families and gatherings. Today, a "spit jack" is no longer needed to man the barbecue, slowly turning the rod, as high powered electric motors have made roasting easier and faster than ever. For restaurants, caterers, and bbq aficionados around the world a durable, stainless steel rotisserie spit remains a show piece and conversation starter at any gathering. It represents cultural traditions, from Greek souvlaki to the whole pig roasts of Latin America and the caribbean. Today, the whole animal roast remains a staple of family celebrations across the world. We thank you for making us a part of your family tradition.

Mat Masters, President

Latin Touch, Inc.