Fergus - have enjoyed you book a great deal (apart from the recipes, I really enjoyed the interesting photography), hope to enjoy you food first hand one day.
The suckling pig you sell feeds 8-10 people I have been told, I am more use to a much smaller pig being cooked, which would feed maybe 1-3 people. What age are you piglets and are they actually 'suckling'? Are they of a particular breed?
Also, several times when I have tried to buy suckling pig from various butchers (in Scotland) I have been told that I will have to pay the cost of a whole porker (ie. paying for the potential growth of the pig), is the usual or am I beening given a line by the butcher to save them the bother?
Suckling pig
Started by
Adam Balic
, Mar 25 2003 10:04 AM
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1 reply to this topic
#1
Adam Balic
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#2
fergus
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Posted 26 March 2003 - 10:05 AM
Well, our suckling pigs...possibly we should call them adolescent.
We use Gloucester Old Spot piglets and as you point out they are very expensive because of their potential, though I think potential is one thing, the weight of an adult pig is something else?
And glad you enjoy the book.
We use Gloucester Old Spot piglets and as you point out they are very expensive because of their potential, though I think potential is one thing, the weight of an adult pig is something else?
And glad you enjoy the book.
