Pughs Suckling Pigs
Suckling pig has become a big favourite at high-end restaurants like St John’s because not only does it taste amazing but there’s an element of theatre about producing the golden, glistening beast from the oven. Like a Tudor feast. It’s a great party piece. The meat is ultra-tender and the thin, sweet crackling is stupendous. It’s surprisingly easy to cook; we provide detailed instructions but essentially you roast it or barbecue on a spit.
The piglet is around 40-45cm if trussed and fits diagonally into most domestic ovens
We also offer this delicacy with the body boned and rolled but the head left intact – equally impressive and a lot easier to carve.
Remove from fridge 30 minutes or so before roasting to allow to come up to room temperature. Rub skin with salt and squeeze half a lemon over the joint. Roast the pig at 180c on a bed of root vegetables and garlic. Depending on the size, cook for approx 25 minutes per kg or until juices run clear.