Le Cochon de Lait Farci

Stuffed Suckling Pig

Preparation info

    • Difficulty

      Complex

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (12-15-pound) suckling pig
  • ½ cup Sultana raisins
  • bo

Method

  1. Small pigs are difficult to come by. Be sure the pig will fit into your oven. A 12- to 15-pound pig is about as small as a piglet comes, and while he may weigh less than a 20-pound<