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.

Serve with our Apple Sauce with Cider Brandy and Pommes Chateaux Roasting Kit.

Dimensions:
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.

Suckling Pig

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.

Keep refrigerated. Min 3 days unopened.

Dispatched frozen, if defrosted in transit we would not advise re-freezing.