Aspic of Suckling Pig



  • 2½ pounds suckling pig (skin, tail, head, hooves), cubed
  • 2 medium-sized onions
  • 2 carrots, sliced
  • 3 garlic cloves
  • Pinch of white pepper
  • 1 teaspoon paprika
  • 2 teaspoons salt


  1. Put suckling-pig cubes into 2 quarts water and bring to a boil. Discard water. Wash off meat in cold water. Add another 2 quarts cold water and all the other ingredients.
  2. Cook for about 3 hours, or until meat becomes soft. Particularly in the beginning, keep skimming the surface to make sure that the broth will be clear when finished.
  3. Divide meat into soup plates or molds and strain the broth over it. This can be used as an appetizer or a supper dish. Use molds of the appropriate size for the purpose.
  4. Cool the aspic, then place in refrigerator to chill. Sprinkle with a little additional paprika.