Sure, you could roast your own pig. You could get up at the crack of dawn to clean and brine the hog, then spend the rest of the day turning it over a hot fire with black smoke stinging your eyes.

Several attendees said they make a point to go to at least one pig roast, if not multiple ones, every summer. There’s only one event remaining this year, on Sept. 24.

All month, Bulla is offering a take-home, cochinillo holiday meal in the Spanish style. The suckling pig (or a half pig) comes with sliced, roasted potatoes and comes garnished with onions and garlic.

A hearty bouillabaisse ($58 a person) filled with shrimp, scallops, lobster, mussels, clams, halibut and calamari in a light tomato broth will be served as a special at Café L’Europe.

Chef Patrick “PJ” Edwards, center, gets help from Glen Wright, left, and Brennan Young, as they hoist a 230-pound pig onto a table at his restaurant.