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.
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.
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.
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.