The Student Union Shop has removed the widely renowned rotisserie boar from their deli menu. The absence of this item has sparked mixed responses.
Rotisserie boar has been an iconic lunch option for students since its introduction in 1992. The boar was typically of a high quality, served fresh, whole and with a complimentary apple in its mouth.
“It just wasn’t feasible to continue slaughtering and spit-roasting hogs over an open flame every day, with these new COVID restrictions”, explained SU shop manager Cathleen Dunne. “We know many students come to us between classes for an excellent, nutritious meal, but we all have to make cutbacks”.
Indeed, the SU Shop wasn’t the only on-campus establishment to make cutbacks. Many of the restaurants that served the Gerard Manley Hopkins building, including Chopped and Subway, have left the campus for economic reasons.
“The cost alone of raising these beasts is a problem,” Dunne went on to explain. “We pride ourselves in using the freshest ingredients, and when the wild boar population on campus began to decline to dangerous levels, we began to raise our pigs ourselves on-site”. This decision, brought about in 2004, was controversial by itself with campus foodies complaining that the flavour of farmed meat was not up-to-scratch. It was, however, praised by animal rights activists.
Many students feel their opinions have not been taken seriously in this decision. One student, who asked to remain anonymous, spoke to The Turbine, saying “I have no idea how I will take in over 6000 calories in a single meal between classes now”.
Praise for the decision to discontinue this item came primarily from public health advocates. A spokesperson from the Irish Health Board stated that “There is absolutely no reason why any student should consume an entire adult pig in one day, let alone multiple times a week”.
Congo Jack – Fitness correspondent
