Suckling Pig

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

A crisp, glistening suckling pig fresh from the oven with an apple in its mouth defines festive. This is not a dish for a romantic evening for two by the fire with flutes of champagne and soft music. Suckling pig is for raucous assemblies of revelers, for folks who like the idea of roasting a whole, greasy, tender animal taken from its mother’s teat before it has had a chance to forage on its own, eat solid food, and turn into a nasty hog or sow. If this kind of thing makes you quiver with