Suckling Pig

Suckling Pig

Suckling Pig

As a nice herbal balance to assuage the richness of suckling pig, in Central Europe it is a common practice to stuff the pig with rosemary sprigs before roasting it on a spit.

Suckling pig has a rich history across many cultures and is revered as ceremonial dish for special functions, banquets and barbeques. At 30-40 lbs each, the suckling pigs are sold whole and yield a magnificent eating experience that can be shared by many, but you’re going to need a large cooking area and a helping hand to help at various points.

Prep Tips

After cleaning inside and out, make several cuts on the pig’s skin to keep it from bursting during the cooking process. Then, season the entire pig with kosher salt and cracked pepper before wrapping it in a garbage bag and letting it chill in the refrigerator for 12 hours. Marinate as you like – garlic, parsley, thyme, cumin, bay leaves, onions, orange, lime and lemon juice with some olive oil and wine works well – and refrigerate for another 12 hours. It’s a bit more time, but it’s not every day you make suckling pig!

MORE SPECIALTY PORK PRODUCTS!

Click the images below to read about our other fine pork products.

Certified Organic Pork

Certified Organic Pork
Our Certified Organic Pork products are raised without the use of pesticides, animal by-products, antibiotics, synthetic growth hormones or GMOs.
Read more

Premium Specialty Pork

Premium Specialty Pork
Our Premium Specialty Pork products include backribs, spareribs, sausages, bellies and whole carcass.
Read more