Suckling Pig, Whole Roasting Pig
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Our suckling and roasting 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. 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. In keeping with our standards, the suckling pigs are naturally raised on small farms without added antibiotics or hormones.
- 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
- Average size of 10 - 20 lb pig is 28" x 7" x 7"
- Average size of 21 - 30 lb pig is 32" x 8" x 8"
- Average size of 31 - 40 lb pig is 34" x 8" x 8"
- Average size of 41 - 50 lb pig is 36" x 10" x 10"
- 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
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.
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.
Thawing your suckling pig
- Create space in your refrigerator to accommodate the pig.
- Set the wrapped pig on a tray or in a shallow pan to catch any drips that may occur during thawing.
- Thaw the pig slowly in the refrigerator. The general guideline for thawing is approximately 2-5 days depending the size of the pig.
- Once the pig is fully thawed, you can proceed with the desired recipe or cooking method.
We partner with a network of small farms in the Midwest to supply the freshest suckling 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.
*USDA regulations prohibit the use of hormones in pork.