Comments: Company Coming? Nothing Easier: Whole Roasted Suckling Pig
The first and only time I have had roast suckling pig was at a banquet held at a restaurant in Spain. It was delicious. I suppose to emphasize how tender the meat was, the restaurant owner presented the pig before all, and proceeded to chop it up a bit using only the edge of a china plate, ending his show by throwing the plate to the floor, shattering it.
What the recipe fails to mention is that, while the meat is certainly intended to be eaten, it is the skin of the pig that is the prized portion. I guess suckling pig is sort of like the Peking duck of Spain.
Posted by Grizzly at July 25, 2015 3:15 PM