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suckling pig

post #1 of 7
9/17/99 at 8:14am
Thread Starter 
How many Chefs do you think would cook suckling pig if they could find them? What types of restaurants would serve them?
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post #2 of 7
9/20/99 at 8:05am
Thread Starter 
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.
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post #3 of 7
9/20/99 at 10:45am
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.
Thanks,

Nicko 
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post #4 of 7
9/20/99 at 12:57pm
Thread Starter 
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.
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post #5 of 7
9/30/99 at 5:36pm
I know that Watusi (Chicago) serves it, and generally they're out of it fairly early in the evening.
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post #6 of 7
10/3/99 at 5:06am
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.
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post #7 of 7
12/2/99 at 11:40am
Thread Starter 
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.
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