Divide the sucking pig into joints, put in a saucepan and cover with cold water. Do not add either salt or vegetables. Bring to the boil on a quick fire and simmer for 2 hours. When the meat is tender, add 1 or 2 tablespoons of salt and let the pieces of pig remain in the water till quite cold. Then drain, put on a dish and cover with a sauce made with the sour cream, mixed with the grated horseradish and a little salt and pepper.