Tender, Succulent, Crackling Suckling Pig Quarter – Leg and Loin Min. 2.4kg+

£40.00

Suckling Pig is absolutely delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. We have been approached many times by customers who really would like to try some suckling pig but do not need or want a whole one. Our solution – to sell the piggies in quarters! So each suckling pig has been quartered and the result is a piece of  carrying enough covering to ensure a generous portion of crisp crackling and juicy, succulent pork. You can choose to have either Leg and Loin or Shoulder and Loin. The skin is not scored on the suckling pigs as it is very thin and is easy to cut when crisp. Perfect!

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Description

Cooking Guidelines

Preheat the oven to 150C.

Wash and dry the suckling pig well.

Arrange the pig on a baking tray, they are surprisingly easy to bend or curl into a turkey sized roasting tin.  Another option is to place directly on your oven racking with a roasting tin on the shelf below to catch the juices.

We find that scoring is not necessary on such a young pig as the skin is very thin and easy to cut/break once it is crisp.

To get the best crackling rub generously with oil and a good quality salt.

Roast for 15 minutes per 450g of pig. The internal temperature should read 71C before you turn up the oven to crisp the crackling.

Once the pig is cooked, turn up the oven to 230C and cook for a further 30 minutes, using foil to cover the snout and ears to stop them burning.

The pig is ready when the skin is deep golden and sounds hollow when tapped.

Resting is very important for great results, rest for at least 30 minutes before carving.

Please note these are guidelines only and timings may differ depending on your oven and cooking method.

 

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