Roast Suckling Pig
Author:
Drogo
Servings
6 - 8
Prep Time
15 minutes
Cook Time
02:30 minutes
A roast suckling pig makes for a truly show-stopping centrepiece and delivers incredible flavour. The meat is unbeatably tender while the skin turns into perfectly golden, crispy crackling. Whether for Christmas, a special family occasion, or a grand dinner, this whole roast suckling pig recipe is guaranteed to impress and delight your guests.
Ingredients
Roast Suckling Pig
-
1 suckling pig
- 2 heads garlic
- Few sprigs rosemary
- 1 medium potato
- 1 red apple
- Oil, for cooking
- Sea salt
Directions
Method
Preheat the oven: Set your oven to 150C.
Prepare the pig: Wash and dry the suckling pig thoroughly. Stuff the rosemary and garlic bulbs inside the belly.
Arrange for roasting: Place the pig on a baking tray with the legs facing forward. Press down gently on the spine to secure it in position.
Season the skin: Rub the skin generously with oil and sea salt.
Shape the mouth: Insert the potato into the pig’s mouth to help hold its shape open. This can be replaced with a red apple for serving.
Roast slowly: Cook for 15 minutes per 450g of pig until the internal temperature reaches 71°C.
Crisp the crackling: Turn the oven up to 230°C and roast for an additional 30 minutes. Cover the snout and ears with foil to prevent burning.
Check for doneness: The pig is ready when the skin is deep golden and sounds hollow when tapped.
Rest before carving: Let the pig rest for 30 minutes before carving
Recipe Note
Why Roast Suckling Pig Is So Special
A suckling pig is a young pig, prized for its delicate texture and mild, succulent flavour. Roasting it whole allows the natural juices to baste the meat, while the skin becomes irresistibly crisp. It is a classic centrepiece in Spanish, Italian, and British celebrations, symbolising abundance and festivity.
For an unforgettable dining experience, serve it with seasonal sides and a homemade gravy made from the pan juices.
Serving Suggestions
For the perfect finishing touch, make a quick gravy from the pan juices. Whisk together two tablespoons of plain flour and 300ml of the reserved pork juices. Add 200ml of white wine and simmer until thickened. Season to taste and pour over the sliced meat.
Serve the roast suckling pig with roasted vegetables, apple compote, or a crisp green salad for balance. A glass of dry cider or light red wine pairs beautifully with the rich flavours of the pork.
Chef’s Tips
Make sure the skin is dry before roasting for crisp, even crackling.
Insert a meat thermometer into the thickest part of the shoulder to check for doneness.
Allow the meat to rest before carving to keep it tender and juicy.
If using a smaller oven, ask your butcher to prepare the pig so it fits comfortably.
Roast Suckling Pig FAQs
What is roast suckling pig?
A suckling pig roast is made from a young pig that has been fed on milk, resulting in extremely tender meat and thin, crisp skin when roasted.
How do you roast a suckling pig?
It is roasted whole in an oven at a moderate temperature until the internal temperature reaches 71°C, then finished at a high temperature for a perfectly crisp crackling.
Can I prepare the suckling pig ahead of time?
You can season and stuff the pig a few hours before cooking, but roast it just before serving for the best texture.
What size suckling pig should I choose?
A small pig weighing between 5–8kg serves 8–10 people comfortably.
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Enjoy This Roast Suckling Pig Recipe
This roast suckling pig recipe is the ultimate centrepiece for a festive table. The meat is succulent and tender, while the crackling is beautifully crisp and golden. With just a few ingredients and careful roasting, you can bring a touch of luxury and tradition to your kitchen. Try this recipe for your next special gathering and make it a meal to remember. Shop premium suckling pig and other gourmet ingredients at Fine Food Specialist and enjoy restaurant-quality results at home.
