Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
Whole suckling pig is a delicacy especially popular in the Mediterranean, where slaughtering the animal is cause for celebration and lots of eating. Traditionally, the pig is spit-roasted over aromatic juniper and myrtle wood or baked over hot coals and covered with dirt.
Our 12- to 14-pound fresh, baby suckling pigs are ideal for entertaining a crowd and will serve 8 to 10 generously. They are delivered eviscerated, cleaned and ready for cooking. Our favorite recipe calls for quick soaking the pig in a citrusy marinade of orange and lime juices spiked with jalapeno then slow-roasting the pig over an open fire or in a Caja China. The pig can also be cooked in a high-heat oven and needs little more than a spicy mojo sauce for serving. Any way you choose, prepare for some of the moistest, most tender meat and crispy, addictive skin.
Please note: Our fresh suckling pig is a special-order item and requires one week for delivery. Please select a delivery date at checkout that is at least one week from today’s date. Or call us at 1-800-327-8246 for further assistance in ordering this item.
"La Caja China builds roasting boxes big enough for a whole pig. D'Artagnan staffer Steve Heinzerling shares his succulent recipe for whole, roasted pig with a zippy mojo sauce."
"John Knierim is a D'Artagnan staffer and former butcher. He knows his way around a whole pig, which he likes to roast whole with a marinade of orange juice and beer."
"Marc Vetri of the Philadelphia restaurants Vetri, Osteria and Amis spit-roasts a suckling pig with a mix of herbs, fennel seed and garlic until the skin is crisp and mahogony."
