Porcelet Shoulder


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Starting at $113.99


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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 only 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.

Score through the rind on this porcelet shoulder and slow roast it until it practically melts.Then broil it briefly to make that skin crisp and crackle. The buttery pork texture with the contrast of the crispy skin will leave everyone asking for more.

Cooking & Serving

Score right through the rind to help the fat render out and the skin to crisp. Porcelet shoulder can be slow roasted, and finished under the broiler for a brief period to make the most incredible layer of crackling.

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