Suckling pig

Suckling pig is a young piglet, typically up to six weeks old, prized in cooking for its delicate flavour and tender texture. It is a traditional dish in many European cuisines, particularly Spanish, Italian, Czech and Slovak. A whole roasted suckling pig is a festive centrepiece typical of family celebrations and rural festivals. The meat is tender, juicy and lower in fat than that of an adult pig. It is most commonly prepared by slow-roasting in an oven or on a spit, which gives the skin a golden colour and a pleasant crispiness. It is typically seasoned with garlic, rosemary, thyme or caraway.