suckling pig

[Deanna]

How many Chefs do you think would cook suckling pig if they could find them? What types of restaurants would serve them?

I carved a couple of suckling pigs for a appetizer party once. A group was in the hotel and wanted a appetizer party with pigs carved on the pooldeck. I though it was rather interesting.

[Deanna]

That's interesting. I am in Oregon, and I heard that suckling pig was popular in California Restaurants. Also, Chinese restaruants, here, are looking for suckling pigs for Banquets and Weddings and such. They can't find them USDA inspected. I think I could build a business on growing them.

[Nicko]

I used to work at Les Nomades in Chicago and one of their signature dishes was roast suckling pig with dijon mustard. It was very tender, very tasty, and very popular. I am suprised more restaurants don't offer it.

Some people are bothered by the appearance of a whole pig, though. The sight of the head with an apple in its mouth disturbs alot of people.

[Deanna]

In your opinion, how large can they be? Length and weight. What does the perfect suckling pig look like before/after it is roasted? How many ways can it be prepared? How many will it feed? What is the cost? Inquiring minds want to know.

[Caralien]

I know that Watusi (Chicago) serves it, and generally they're out of it fairly early in the evening.

Yes, Watusi does serve it and it's good. And yes, they are always out of it, so get in early.

[CHEF-DG]

At the hotel where I work in NY, we have suckling pig on the menu every day. It's boned out and stuffed with a farce and then baked. I feel bad because they are so small. It's almost like it never even saw daylight.

I used to work at First in NYC's East Village where we did a suckling pig special every Sunday. The pigs were pretty small - only 8-12 portions per pig, generally. We'd throw it in the oven @ 200 degrees at 2 or 3 am Saturday night, and our pastry chef would pull it out when he came in the next morning at 8 or 9am. We'd skin it, dry the skin on a rack in a slow oven to make crackling, and serve it with baked apples, whipped yams, sauteed spinach, and a jus made from the bones and a little bourbon. Truly a labor of love, but we always sold out.

Suckling Pig is one of the most tender and tasty foods there is,but doesn`t get enough press because there`s more $$ in fattening it up and getting more by products out of it.Like veal,there is little fat and the pig hasn`t had the time to exercise,so it is tender.The only real method to cook it giving it justice is to spit roast it so it constantly turns and bastes in its own juices as it turns.A restaurant that specialises in grilling or has its own room will offer this.Where I went to school in Canada offered many spit roasted items such as kid goat.Also,English restaurants and places that specialize in game and heartier meats like buffalo and venison could offer these items.

I worked at a private club in Greenbay WI, and I convincedthe chef to serve suckling pig at our 75 anniversary. I enjoyed it but was told that many members were distrubed about the whole pig thing. I think it might bother people, like the veal thing a few years ago, that the pig is so young. I worked on a hog farm when I was 13 until I was 16. I would send pigs to slaughter every friday during the summer. Suckilings are usually 2 to 6 months old. The older pig the "poorer" quality. The younger pigs usually cost more. Both are hard to find from proveyors. Most major culinary cities NY, Chicago, San Fran, etc. have them but not in little places.

[Deanna]

How many of them would any of you use in a month if they were easy access(frozen) 15 to 25 lbs. at $4.00lb.