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Suckling Pig, Whole Roasting Pig

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Suckling Pig, Whole Roasting Pig

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    $179.99 - $324.99

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    Labor Day Sale
    15% OFF Sitewide
    Offer ends 11:59 am, September 1, 2016

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    Total Price
    $179.99 - $324.99
    Our suckling and roasting pigs are naturally raised on small farms without added antibiotics or hormones. They are perfect for a backyard party, whether spit-roasted over an open fire or grilled over hot coals.

    Additional Information

    Nothing says “serious party” like a suckling pig cooked outdoors. It has been this way throughout time and across cultures, and we continue to be drawn to the ritual – and the tasty results.

    Our fresh suckling pigs are ideal for entertaining a crowd. Whether you spit-roast the pig over an open fire, grill it over hot coals or just roast it in the oven, you'll have a feast of super-tender meat and extra crispy skin.

    Be sure to select the correct size suckling or roasting pig – one that fits your cooking method: grill, oven, rotisserie or roasting box and the size of your party. You should allow for 1 ½ pounds of pork per person.

    Useful to keep in mind: suckling pigs that weigh less than 20 pounds generally fit in the average kitchen oven. Anything larger needs a spacious grill or smoker.

    Just the facts

    • Select breeds: Duroc, Landrace and Yorkshire
    • Raised on small family farms in the Midwest
    • No added antibiotics or hormones
    • Milk-fed for 3-4 weeks, then corn-based grain diet
    • Delivered cleaned, eviscerated and trussed
    • Use within 3 days of receipt

    Suckling pigs are especially tender because they are young and primarily milk-fed. Because of the special nature of this product, we work with a network of farms in the Midwest to supply the freshest young pigs.

    All are committed to keeping small family farms alive by raising animals humanely, with great respect for natural practices. No antibiotics or hormones are administered, and meticulous care is taken with the piglets at every step. The breeds they raise include Duroc, Landrace and Yorkshire, all white-haired pigs that are known for succulent meat and great flavor.

    Our favorite recipe calls for marinating the pig in a citrusy mixture of orange and lime juices spiked with jalapenos, and then slow-roasting the pig over an open fire or in La Caja China, a Cuban roasting box.

    If you don’t have a place to dig a pit or have a specialized implement like La Caja China, suckling pig can also be cooked in a high-heat oven. Just be sure you have an oven of a size that can accommodate the pig you are purchasing. Once roasted, the pork can be shredded, and it needs little more than a spicy mojo sauce for serving. Any way you choose to cook it, prepare for some of the moistest, most tender meat and crispy, addictive skin.

    Our Suckling Pig

    Whole animal cooking is a lost art, but one that is being rediscovered in these food-obsessed, nose-to-tail-eating, DIY days. We consider this a wonderful culinary development, which is why we offer hard-to-find suckling pigs to the home cook. No serious feast is complete without one.

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