Pugh's Suckling Pig

• Description
  • Pugh’s Piglets supply this ancient delicacy to many leading restaurants including so the quality is first class. Surprisingly easy to cook and absolutely mouthwatering. A great party piece.

    Dimensions:
    A 3-4 kg piglet is around 40cm if trussed, 5-6 kg piglet 45cm

    The smaller size will fit into a domestic oven diagonally - the larger into an aga or larger oven.

• Cooking
  • Preparation

    Wash the pig thoroughly inside and out with cold water and then dry thoroughly. Rub body cavity with salt, pepper and any other seasoning (for example, thyme, rosemary or garlic).

    For Spit Barbecuing

    Allow 15-20 minutes per pound cooking time. Mount the trussed pig on spit rod. Insert forks securely in pig and tighten. Insert meat thermometer in heaviest part of hind quarter. Attach spit to unit and turn on motor. Barbeque pig over a medium heat of 150-190ºC. When the pig is cooked, the juices will be a clear yellow when pierced with a knife. Reduce the heat around the head towards the end of cooking. If some parts cook before the rest of the pig (eg ears), cover with tin foil. Baste during the last hour to bronze and crisp skin.

    Oven Roasting

    Preheat oven to 180ºC, gas mark 5. Place a piece of heavy duty foil on a rack diagonally across a shallow roasting pan. Brush oil on the entire surface of the prepared pig. Place pig on foil and turn the foil up loosely around the pig.The cooking time is approximately 20-25 minutes per pound. Open up the foil for the last 30 minutes so the skin crisps up nicely. Remove the pig from the pan and set aside in a warm place for 20-30 minutes to rest before serving. To make a sauce deglaze the pan with red wine, add a pint of stock and boil until the sauce is reduced by half and thickened slightly, skim off any scum before serving.

    Carving

    Separate shoulders from body then remove legs. Cut along backbone to remove chops from rib and loin area. Everyone should have a piece of skin to chew on (it should crackle).

• Storage
  • Fridge: Min 3 days
    Freezer: Supplied previously frozen in deliveries between 8th of December to the 2nd of January. At other times of the years if required fresh, please tell us in the special instructions box at the checkout.
• Reviews
  • Cutomers Reviews:
    0.30.30.30.30.30.3

    Date	Score	Customer Comment	F&F Response
    05-Jan-2012	Product	Fantastic piglet - was succulent and utterly delectable. Would do it all again. Read More >	No Comment
    29-Dec-2011	Product	delicious suckling pig and mince pies.This year all goods arrived on the scheduled day as opposed to last year when we panicked. Read More >	No Comment
    28-Dec-2011	Product	All about ordering and Forman & Field service as always - excellent. My Christmas would not be so great without Forman& Field Read More >	No Comment
    26-Dec-2011	Product	Good service Read More >	No Comment
    27-Nov-2011	Product	Excellent products, fabulous literature, easy to use website, smooth and problem free service. Read More >	No Comment
    11-Nov-2011	Product	Excellent Quality Read More >	No Comment