Suckling pigs are young piglets, usually under six weeks old, prized for their tender meat. They are traditionally prepared whole and roasted on a rotisserie. They are expensive and often used as a highlight for special occasions. Some farmers do not supply them due to their low profitability.
A suckling pig is a very young piglet, usually no more than six weeks old, that has been slaughtered for consumption. Cooks refer to these piglets as suckling pigs because farmers slaughter the piglets when they are still young enough to suckle on the teats of the mother sow. Piglets are to pigs what calf is to cattle. They are prized for the tenderness of the meat, and its small size makes for a dramatic meal presentation.
Some vendors, restaurants and other vendors call piglets “suckling” even if the piglet is over six weeks old. These piglets remain on a liquid diet, usually feeding from a bottle after being weaned from the sow. By definition, these are not true suckling pigs.
Traditionally, suckling pigs are sold and prepared whole, minus the entrails. Real suckling pigs usually do not exceed 20 kg and therefore can fit in a large oven. Chefs usually roast suckling pigs using a working pit and rotisserie. One benefit of cooking a suckling pig on a rotisserie is that the meat is able to cook more evenly as it turns, with the fat and juices from the suckling pig naturally basting the meat before dripping off. This turns the skin crispy, sealing the moisture and flavor into the meat.
Pigs young enough to be classified as suckling pigs are large enough to feed five to eight individuals. This makes them good choices for small gatherings. Those who want to feed more people may find that a mock suckling pig, one that has been raised for up to ten weeks through lactation and bottle feeding, is better. These pigs can weigh up to 40 pounds (18.14 kg), but are also leaner and therefore lack the tenderness and flavor of smaller piglets.
Some farmers do not supply suckling pigs because they can sell an adult pig, which weighs much more, for more money. This means that the number of suckling pigs available for slaughter is not as high as it could be. Next, suckling pigs tend to be expensive to purchase. People generally regard them as a treat and a delicacy, only using them for very special occasions.
People who use suckling pigs often make the pig the highlight of a party due to the effort and expense involved in preparing the pig. They present the pork on a platter in most cases and carve it in front of the guests. Depending on the chef’s preference, a conglomerate of fruit or vegetables usually surrounds the suckling pig. Sometimes these are purely for presentation, with the actual side dishes served separately. The classic representation of a suckling pig has a small apple in its mouth.
Pigs have been domesticated for centuries. As a result, different cultures have had plenty of time to contribute to suckling pig recipes. Regional spices and herbs have had some control over the direction of recipe development.
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