bill425g6 Posted June 23, 2015 Report Share Posted June 23, 2015 Does anybody know the best way to do a whole suckling pig. I was also told you can buy a pot to do it in the oven? Quote Link to comment Share on other sites More sharing options...
guzzicat Posted June 26, 2015 Report Share Posted June 26, 2015 I think you roast whole, the only flavour I found was in the crackling, I have had it twice In Corsica & El Hiero I was not impressed , like Veal has not had solid food. I think they were eaten mostly to use up young flattened by mum in the night. I seem to remember sale in U/K is illegal,Same as making an Ox. Quote Link to comment Share on other sites More sharing options...
la bala Posted June 26, 2015 Report Share Posted June 26, 2015 Popular in Spain, although not everyones cup of tea. Quote Link to comment Share on other sites More sharing options...
guzzicat Posted June 26, 2015 Report Share Posted June 26, 2015 Saw in the market in La Rochelle 3 weeks ago, a stall with a huge flat pan of new potatoes fried in butter with herbs etc, thought that looks nice, just around the stalls a man was selling pickled pigs snouts! I kid thee not some folk,l eat owt. Quote Link to comment Share on other sites More sharing options...
Cosd Posted June 26, 2015 Report Share Posted June 26, 2015 (edited) On a spit on the BBQ Edited June 26, 2015 by Cosd Quote Link to comment Share on other sites More sharing options...
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