General Description: Roast suckling pig has been a delicacy since ancient times. In many northern European countries, roast suckling pig is a traditional Christmas entrée. It is also a special occasion dish in the Philippines, a custom brought with the Spanish. In Cuba, suckling pig is traditionally served on New Year’s Day. Suckling pig is served for the Hawaiian lu’au, covered with banana leaves and cooked in a pit. Roast suckling pig is served whole at Chinese weddings as a symbol of the bride’s virginity, although the same pig is said to symbolize both virility and prosperity.

Characteristics: The meat is pale, tender, and rather gelatinous. The true delicacy is the crackling, crispy skin.

How to Choose: Suckling pigs are slaughtered at 2 to 4 weeks of age. The entire pig is sold whole and eviscerated. The smaller the pig, the more tender and delicate it is.

Amount to Buy: A suckling pig weighing 8 to 15 pounds serves six to twelve people, allowing 1 1/2 pounds per person. Larger baby pigs weighing up to 30 pounds may be purchased whole. Suckling and baby pig usually have to be specially ordered.

Storage: Suckling pig is quite perishable; store 1 to 2 days refrigerated.

Preparation:

1. Rub a paste of herbs, salt, and pepper into the cavity. Tie the cavity shut with butcher’s string, positioning the front and back legs against the body. Cover the tail and ears with aluminum foil.
2. Place the piglet in a large roasting pan and roast at 350°F for 15 minutes per pound, about 5 hours, basting with white wine and the pan juices and turning the pig every hour, or until it reaches 165°F at its thickest point.
3. Remove the pig from the oven, drape it with foil, and allow it to rest for about 30 minutes before slicing.

Flavor Affinities: Apples, bay leaves, garlic, ginger, honey, limes, nutmeg, onions, red wine, sauerkraut, thyme, white wine.