Product Information

PRODUCT INFO

Suckling pig (aka sucking pig, piglet, couchon de lait, lechon, maialino) has been a highly prized delicacy in cultures around the world for centuries. These are young, whole, milk-fed pigs that are traditionally slow roasted. Suckling pig’s meat is pale and succulent, with a more gelatinous, incredibly soft texture that melts in the mouth. When properly slow roasted, the skin crisps up delightfully and is often considered the best part. They are a jaw-dropping centerpiece for any banquet. Younger & smaller suckling pigs are the most prized.

These pigs are sold gutted, with the hair removed, but with the head, skin, and hooves on. They ship frozen, but fresh is available via special order.

STORAGE

Store frozen suckling pigs in your freezer, then thaw before cooking. Suckling pigs are quite perishable and should be cooked within 2 days of thawing.

Thawing Tips

RECIPES & TIPS

Suckling pig is best slow roasted (in the oven, in a pit, or on a spit), but can also be broken down into cuts. It has a milder flavor than conventional pork, and is traditionally seasoned simply so that the flavor and texture of the meat can be enjoyed without competing flavors.

Pork Recipes

Recommended Cooking Temps:

The USDA recommends that pork be cooked to an internal temperature of 145, with at least a 3 minute rest before serving.