Category: Ready to Cook
A whole suckling pig, cleaned, prepared, and ready for roasting. The ultimate showstopper for special celebrations, feasts, and large gatherings. Suckling pig produces incredibly tender, succulent meat with a thin, crackling crispy skin that is simply unforgettable. Available to order - please give 48 hours notice.
Price: from €18.00/kg
Preheat oven to 220°C. Pat the skin completely dry with paper towels - this is crucial for crispy skin. Score the skin lightly with a sharp knife. Rub the entire pig generously with olive oil and coarse sea salt, paying special attention to the skin. Place on a large roasting tray on a wire rack. Roast at 220°C for 30 minutes to start the crackling, then reduce the temperature to 160°C. Continue roasting for approximately 3-4 hours (about 30 minutes per kg), basting occasionally with the pan drippings. If the ears or tail start to darken too much, cover them with small pieces of foil. The pig is done when the internal temperature reaches 75°C in the thickest part of the thigh and the skin is golden and crackling. Rest for 20-30 minutes before carving. Serve with roasted potatoes, apple sauce, and a fresh salad.