How to Buy a Suckling Pig

Written by ciaran john
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Many cultures around the world serve suckling pig as a traditional menu item. The pigs are usually less than six weeks old when killed, and the term "suckling" reflects the fact that they only consumed their mother's milk during their short lives. Most suckling pigs weigh less than 9.07 Kilogram. Suckling pigs are often found at gourmet restaurants, but are not always easy to find in grocery stores.

Skill level:
Moderately Easy

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Instructions

  1. 1

    Contact your local grocery store. Ask a representative if they sell suckling pigs. Some stores sell partially cooked pigs, and others sell them raw. If they do not have the pigs in stock, ask if they can special order them. Some stores regard suckling pig as a seasonal dish, and make them available through special orders during the holiday season. Ask the store representative how much a suckling pig costs.

  2. 2

    Contact local butchers and farmers. Traditional butchers usually have more extensive inventories than modern grocery stores. Many farmers participate in local markets, where they sell suckling pigs and other produce. If local farmers or butchers sell the pigs, ask how much they cost.

  3. 3

    Go online. Some online retailers such as mcreynoldsfarms.com ship frozen suckling pigs by air across the U.S. Compare the prices available from online retailers with the prices quoted by the local vendors. Typically local farmers offer the lowest prices because no shipping costs are involved. Decide which source you intend to buy the pig from, and place your order.

Tips and warnings

  • In some metropolitan areas, Spanish, Chinese and Filipino restaurants sometimes serve suckling pig. Uncooked pigs are expensive to buy, and paying for one prepared by a professional chef may not greatly exceed the cost of buying and preparing one yourself.
  • If you buy from an online retailer, make sure you allow for both travel time and the 48 hours it normally takes the suckling pig to defrost before cooking. If you buy the suckling pig and freeze it yourself, make the same time allowances for defrosting it before attempting to cook it.

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