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SUCKLING PIG

(16 Posts)
BooLicious Thu 22-Dec-16 14:22:16

So I'm doing a suckling pig (porchetta) for the family on Christmas Eve. I have just had delivery of it and one side has hairs. Well, it looks like it's been shaved but there are still hairs in. Any advice on what I should do?

Weedsnseeds1 Thu 22-Dec-16 17:42:58

That's because the piglet is from a breeder that has black markings, so the roots of the hairs look dark under the skin. The pale roots will be there as well, you just can't see them. The pig is singed after slaughter to remove the outer part of the hair. Just cook it, honestly you won't notice anything when you eat it. I'm doing suckling pig this year too ( with head and feet), it's my favourite meat. 😀

Weedsnseeds1 Thu 22-Dec-16 17:45:04

Breed, not breeder!

LadyMonicaBaddingham Thu 22-Dec-16 17:46:39

I want a suckling pig! sulks

SuperManStoleMyPants Thu 22-Dec-16 17:50:05

grin

lougle Thu 22-Dec-16 18:05:57

grin

BooLicious Thu 22-Dec-16 18:36:53

Thanks Weeds! It's my first time, as you can probably tell. Would you mind sharing your recipe? I'm using Jamie Oliver's Christmas rub and then low for a couple of hours, then blast on high for 20 mins. Just checking that it's correct.

Palomb Thu 22-Dec-16 18:40:49

Where does one get a suckling pig? I think my did would go in to orbit if I served her Christmas dinner that had a head.

BooLicious Thu 22-Dec-16 18:41:18

Ha ha super Excellent!

BooLicious Thu 22-Dec-16 18:43:53

I got mine from an online company called Taste Tradition. They do with the head and trotters too.

Weedsnseeds1 Thu 22-Dec-16 18:45:28

I don't really have a recipe as such. Just stuff the cavity with whatever I fancy, see it up, pose pig in tray, rub with salt, garlic,bit of olive oil, maybe fennel, roast on lowish heat ( about 160) for a while and turn up a bit to crisp if necessary. Your recipe sounds fine. It really is almost impossible to mess up suckling pig, it's very forgiving and will be moist and delicious whatever you do.

Weedsnseeds1 Thu 22-Dec-16 18:55:21

palomb , I can order it from the butcher. I did it one Christmas when I had my neices nd nephew round. I stuck an apple in its mouth and a Santa hat ( dog sized) on it's head. I did a reindeer galetine starter with Armagnac soaked prunes through each slice, except for the last, which had cranberries for Rudolph's nose, then piped the reindeer names in balsamic glaze on each plate. The kids didn't bat an eyelid, my sister went postal!

milkshakeandmonstermunch Thu 22-Dec-16 19:00:01

I stuck an apple in its mouth and a Santa hat ( dog sized) on it's head

That's really crass.

Palomb Thu 22-Dec-16 19:02:39

What's crass about it?

milkshakeandmonstermunch Thu 22-Dec-16 21:17:00

Adorning a dead animal with accessories in such a way as to make a mockery of it. A santa hat? Really?? It's in poor taste imo. By all means eat it and be grateful for it but I don't see the need to ridicule a dead animal.

Weedsnseeds1 Thu 22-Dec-16 21:38:18

There was every intention of eating it. The traditional adornment for a whole toast pig is an apple in the mouth. The hat was because it was Christmas. I do visit slaughterhouses quite regularly as part of my job and can make a decision on what I would've prepared to eat based on pre and during slaughter of the animals. At the point of consumption the animal is not going to be distressed, it's how it is treated prior to that which is important.

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