3011 Cochon de Lait

Sucking Pig

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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Whether stuffed or not the sucking pig is always roasted whole; the important thing to remember is to arrange the procedure of cooking so that when just cooked, the skin should be crisp and brown.

The cooking time for a small sucking pig varies from 1½ to 2 hours;