Pugh's Piglets Suckling pig

"Suckling Pig or Sucking Pig,

as it is sometimes known, is a special delicacy in many countries today.

As far back as the 1st Century A.D. in ancient Rome,

according to Apicius, it was roasted with pastry and honey stuffing".

History

In 1817, according to the Cook's Oracle by Dr Kitchener, a suckling pig was stuffed with simple sage and onion stuffing, sewn up and roasted briskly.

The crackling was dredged with flour and salt, basted with olive oil and sometimes frothed with flour and orange juice, when it was almost crisp. An hour and a half was considered the right length of time for a three week old piglet (about 4 1/2kg in weight). This method applies when cooking a suckling pig on a spit/grill to this day. With a 9kg piglet obviously three hours cooking is required.

The heat should be reduced after half an hour and a piece of foil wrapped round the middle of the pig. This should be removed twenty minutes before cooking is complete, when the heat should be raised again if you think the crackling is not crisp enough. At this point also froth the whole of the outside by dredging with a little seasoned flour and spooning the juices over it from the drip tray.

Some people prefer to use two or three spoonfuls of honey instead. In certain areas of Europe, when spit roasting a suckling pig, roasted aubergines are served.

Suckling pigs are usually 11 - 35 lbs (5 – 16kg). Allow at least one
pound of pork per person. A 24 inch barbecue will hold up to a 15lb pig
a 30 inch will hold up to 25lb.

Preparation

Wash the pig thoroughly inside and out with cold water – dry completely
inside and out.  Rub body cavity with salt & pepper and desired seasoning
(i.e. thyme, rosemary or garlic etc).

For Spit Barbecuing

Allow 15-20 minutes per pound cooking time.  Use 5lb briquettes

to start fire. Coals are ready when they glow and are covered with
white ash which takes at least ½ hour. Plan to add 2-3 briquettes

every half hour to maintain heat.Mount trussed pig on spit rod

Insert forks securely in pig and tighten.Insert meat thermometer in

heaviest part of hind quarter. Attach spit to unit & turn on motor.

Barbeque pig over medium heat 150 - 190ºc. Cooking time will take
15-20 mins per lb. pierce with knife – juice should run a clear yellow.
Reduce the heat around the head toward end of cooking if some parts
(i.e. ears) cook before the rest cover with tin foil.

Baste during the last hour to bronze & crisp skin.

Oven Roasting

Place a piece of heavy duty foil on a rack placed diagonally in a

shallow roasting pan. Brush oil on entire surface of prepared pig.

Place pig on foil; turn the foil up loosely around the pig.

Insert meat thermometer in thickest part

Cooking time approx 20-25 minutes per lb.

Pour dripping into a saucepan – skim off fat – reheat & serve as sauce.

Serving

Place on a large platter or baking sheet.  Allow to rest for 20 minutes
to let juices set & make carving easier.

Garnish Suggestions : Place small apple in the mouth insert cranberries

or cherries in eye sockets – place parsley in and around ears.

Carving

Separate shoulders from body then remove legs. Cut along backbone to remove
chops from rib & loin area.  Everyone should have a piece of skin to chew on
(it should crackle).

Cooking Suckling Pig For The 21st Century

Sizes of Suckling Pig

Our supply of Suckling Pigs range form 5 kg up to 16 kg

They are supplied Fresh and may also be sent to you frozen if you prefer.

Prices are available upon request and are based on current market costs.