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Since Ancient Rome, a whole roasted suckling pig has been at the center of many a celebration. From Hawaii to Cuba and Serbia to China the recipes may vary, but the essence remains the same. A young pig that has cooked slowly over a fire offers an intense flavor experience. Any gathering with a suckling pig at its center is bound to be a special one.
At the smallest end of the range, our 12- to 14-pound fresh, baby suckling pigs are ideal for entertaining a crowd and will serve 8 to 10 generously. Like all our whole pigs, they are delivered eviscerated, cleaned and ready for cooking.
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.
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 recipe for succulent 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."
