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suckling pig

Method

  1. Roasting your exclusive suckling pig
  2. On receipt of your piglet always store below 5oc and check the date on the package, the piglets have a short shelf life due to the nature of the way its been reared on a milk only diet
  3. So first thing preheat your oven to 185oc, rinse the pig in cold slightly salted water and pat dry, then rub with olive oil, salt and stuff the cavity with and aromatic herbs of your choice,
  4. i use fresh sage and a few chunks of green apple .
  5. Place pig in tinfoil, loosely turning the foil on sides, place in heavy bottom roasting tray and place in top of oven for 45 minutes a kilo until rich golden color and crisp skin
  6. Rest for twenty minutes or so before carving
  7. To carve a whole pig remove the shoulders and legs from main saddle, run knife down backbone to remove chops and loin, share the bits n bobs around and enjoy!
  8. Minimum core temperature should reach 72 oc when probed!