Roast Suckling Pig


Preparation info
    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Of all meats, Georgians most enjoy beef the year round, considering pork a wintertime pleasure and lamb best in the spring. Their preference for the tender meat of very young animals has given rise to jokes about how the Georgians undermined Soviet production quotas by eating the animals before they even had a chance to be counted. In fact, the Georgian culinary vocabulary differentiates among animals at different stages of growth. At New Year’s the Georgians particularly like to eat goc