Delicately Rich and Crispy: Cooked Suckling Pig Confit!
Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, allowing the flavours to deepen and the fat to render gently through the meat.
The result is succulent, juicy pork with a smooth, almost buttery texture. The skin, left intact and crisped during cooking, adds a satisfying crunch to each bite. Using only piglets under three weeks old and weighing between 4kg to 6kg, we ensure a fine grain and delicate flavour unmatched by older animals. Subtly savoury, rich and aromatic, the confit suckling pig terrine is ready to portion, pan-fry and serve, ideal for chefs seeking both ease and elegance.
Cooking Suggestions: How To Cook Suckling Pig Confit
Defrost fully before cooking.
Slice into desired portions.
Fry skin-side down in a hot pan or griddle for 5 minutes until crisp.
Flip and cook the underside for 3 minutes.
Finish with a sprinkle of salt flakes before plating.
Serving Suggestions: What To Pair Suckling Pig Confit With
Sides: Creamy mashed or fondant potatoes.
Drinks: Apple purée or apple compote for a sweet contrast.
Gravies: Sherry or Madeira jus for richness and depth.
Veggies: Roasted root vegetables or braised red cabbage.
Salads: Warm lentil salad or buttery white beans for texture.
Shelf life: For the best before, please see the packing details. Use within 2 days of thawing.
Please note: This product will arrive frozen.
Cooking instructions: Defrost, slice and fry skin down for 5 min and underside for 3 min.
Serving suggestions: Pair with sides (mashed or fondant potatoes), veggies (grilled root vegetables, braised red cabbage), salads (lentil, white beans). Serve with gravies (sherry or Madeira jus) and drinks (apple purée, apple compote).
https://www.finefoodspecialist.co.uk/cooked-suckling-pig-confit?___store=default5549Cooked Suckling Pig Confit, Frozen, +/-900ghttps://www.finefoodspecialist.co.uk/media/catalog/product/c/o/cooked-suckling-pig-confit.jpg49.9549.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Pork/Meat & Poultry/Specialist Pork/Suckling Piglets/Meat & Poultry/Exotic Meat/New In/World Cuisines/World Cuisines/Spanish Ingredients/Meat & Poultry/Specialist Pork/Pork Products/World Cuisines/Premium Ready Meals Online34808386197221224409535123480221<p><strong>Delicately Rich and Crispy: Cooked Suckling Pig Confit!</strong></p>
<p>Our cooked <a title="suckling pig" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-pork/suckling-piglets">suckling pig</a> confit delivers an exceptional balance of tender, melt-in-the-mouth <a title="meat" href="https://www.finefoodspecialist.co.uk/meat-poultry">meat</a> and golden, crisp skin. Made from confit suckling <a title="pig" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-pork">pig</a> pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, allowing the flavours to deepen and the fat to render gently through the meat.</p>
<p>The result is succulent, juicy pork with a smooth, almost buttery texture. The skin, left intact and crisped during cooking, adds a satisfying crunch to each bite. Using only piglets under three weeks old and weighing between 4kg to 6kg, we ensure a fine grain and delicate flavour unmatched by older animals. Subtly savoury, rich and aromatic, the confit suckling pig terrine is ready to portion, pan-fry and serve, ideal for chefs seeking both ease and elegance.</p>
<p><strong>Cooking Suggestions: How To Cook Suckling Pig Confit</strong></p>
<ul>
<li>Defrost fully before cooking.</li>
<li>Slice into desired portions.</li>
<li>Fry skin-side down in a hot pan or griddle for 5 minutes until crisp.</li>
<li>Flip and cook the underside for 3 minutes.</li>
<li>Finish with a sprinkle of salt flakes before plating.</li>
</ul>
<p><strong>Serving Suggestions: What To Pair Suckling Pig Confit With</strong></p>
<ul>
<li><strong>Sides: </strong>Creamy mashed or fondant potatoes.</li>
<li><strong>Drinks: </strong>Apple purée or apple compote for a sweet contrast.</li>
<li><strong>Gravies:</strong> Sherry or Madeira jus for richness and depth.</li>
<li><strong>Veggies: </strong>Roasted root <a title="vegetables" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-vegetables">vegetables</a> or braised red cabbage.</li>
<li><strong>Salads:</strong> Warm lentil <a title="salad" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/salad">salad</a> or buttery white beans for texture.</li>
</ul> <p><strong>Origin: </strong>Spain</p>
<p><strong>Weight: </strong>+/-900g</p>
<p><strong>Ingredients: </strong>Suckling pig (85%), water, salt, gelling agent: methylcellulose.</p>
<p><strong>Storage:</strong> Keep frozen</p>
<p><strong>Shelf life:</strong> For the best before, please see the packing details. Use within 2 days of thawing.</p>
<p><strong>Please note: </strong>This product will arrive frozen.</p>
<p><strong>Cooking instructions:</strong> Defrost, slice and fry skin down for 5 min and underside for 3 min. </p>
<p><strong>Serving suggestions:</strong> Pair with sides (mashed or fondant potatoes), veggies (grilled root vegetables, braised red cabbage), salads (lentil, white beans). Serve with gravies (sherry or Madeira jus) and drinks (apple purée, apple compote). </p>
<p> </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/c/o/cooked-suckling-pig-confit-2.jpghttps://www.finefoodspecialist.co.uk/media/catalog/product/c/o/cooked-suckling-pig-confit-3.jpghttps://www.finefoodspecialist.co.uk/media/catalog/product/c/o/cooked-suckling-pig-confit-4.jpgadd-to-cart
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