Roast Sucking Pig

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

A sucking pig can generally be ordered from your butcher in the spring and early summer. It should be between 3 and 6 weeks old and as freshly killed as possible. Sucking pigs were much esteemed in England until our own century but now they are rarely served. Dr Kitchiner in his The Cook’s Oracle, written in 1817, says that the pig ‘requi