Suckling Pig, Whole Roasting Pig

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.