Suckling Pig From Redleaf Farm with Warm Milk Bread

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By James Viles

Published 2016

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The Sparke family at Redleaf Farm has been raising some of the best pigs I have ever eaten. At Biota Dining we take the pigs at varied sizes, depending on the time of the year and our specific demands. The first suckling pig we took from Katrina and Sam weighed about 11 kg (24 lb). I cooked it whole, as I do with most of them, and the skin was like glass. From that day on it has been a personal quest to cook the most perfect piece of pork with the ideal meat to fat to skin ratio. The pigs roam the paddocks, and even the house paddock, eating plants, bugs and sometimes the plums from our plum trees. So, with this recipe we serve a salted plum – wonderful with the soft meat and the lactose-rich milk bread.