Porcelet is milk-fed piglet - exclusively available in the U.S. at D'Artagnan- from a small family farm in Quebec that follows European protocols, feeding Yorkshire-breed piglets a proprietary milk formula that allows them to thrive and grow larger than the average suckling pig. They provide the best environment for the piglets, use humane standards and no added antibiotics, hormones, or growth stimulants. Porcelet is the most tender, sweetest pork you’ll ever taste.
Just the facts
- D’Artagnan exclusive 100% milk-fed Yorkshire piglets
- Grown to 10 weeks and up to 70 lbs
- Fed a proprietary, nutritionally-balanced warm milk formula, fortified with vitamins and minerals and carefully balanced fat content
- No added antibiotics, hormones, or growth stimulants
- Thin skin which crisps beautifully, extra-white and creamy fat, extreme tenderness
- Product of Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Available exclusively at D’Artagnan, porcelet is a favorite among our chef clients and is sure to be a hit with home cooks. What’s so special about it? The pig, above all animals, tastes the most like what it eats. So when piglets live on milk alone, they produce the most succulent pork imaginable.
The milk-fed pig, called cochon de lait in French, is a long-standing tradition on dairy farms. Our porcelet is an improvement on that tradition. The young pigs are raised entirely on a proprietary milk formula (served warm) that is designed to nourish the pigs and put fat in all the right places.
Even the most succulent of suckling pig has only a 17% moisture content, which cannot compare to the 30% moisture content of porcelet. And the porcelet grows larger, so there is more delicious pork to be enjoyed.
Generally the leanest and most tender part of the pig, the loin spans the area between the shoulder and back legs. This primal cut is the source of some favorites: the pork chop (both rib and loin), pork loin and tenderloin roasts, not to mention baby back ribs. This porcelet loin comes with the rind on, which means that porchetta you make will have a crispy layer of pork crackling all over it.