Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Suckling pig

Adam Balic
 Share

Recommended Posts

Adam Balic

Adam Balic

Posted
Posted

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?

The Art and Mystery of Food

Link to comment
Share on other sites
fergus

fergus

Posted
Posted

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.

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...