| Revision as of 00:23, 25 May 2009 editAreaseven (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers79,441 edits →Filipino← Previous edit | Revision as of 05:06, 21 June 2009 edit undoRadagast83 (talk | contribs)18,709 editsNo edit summaryNext edit → | ||
| Line 9: | Line 9: | ||
| ==Regional dishes== | ==Regional dishes== | ||
| ] | |||
| ===Chinese=== | ===Chinese=== | ||
| Within ], the pig is usually consumed in small quantities via ] within the ] category of ]. When served as a whole, it is known as ]], ''ru3 zhu1''. | Within ], the pig is usually consumed in small quantities via ] within the ] category of ]. When served as a whole, it is known as ]], ''ru3 zhu1''. | ||
| Line 22: | Line 23: | ||
| ==See also== | ==See also== | ||
| *] | |||
| *] | *] | ||
| *] | |||
| *] | |||
| ==Notes== | ==Notes== | ||
| Line 39: | Line 41: | ||
| ] | ] | ||
| ] | ] | ||
| ] | |||
| ] | |||
| {{meat-stub}} | {{meat-stub}} | ||
Revision as of 05:06, 21 June 2009
For the most familiar species, see domestic pig.
Suckling pig (or sucking pig) is a young pig that has only fed on its mother's milk. The piglet is slaughtered between the ages of two and six weeks, and traditionally it is roasted. The dish is usually reserved for special occasions.
The flesh of the suckling pig is pale and tender and the skin is crispy and highly valued as pork rinds. The texture of the meat is somewhat gelatinous due to the amount of collagen in the young pig.
History
There are many recipes found for suckling pig from as far back as ancient Rome and China.
Regional dishes
Chinese
Within Chinese cuisine, the pig is usually consumed in small quantities via siu meat within the siu mei category of Cantonese cuisine. When served as a whole, it is known as 乳猪, ru3 zhu1.
Filipino
Suckling pig is popular in Filipino cuisine, where it is referred to as lechón. Another variation, known as Pritchon, consists of a deep-fried piglet chopped into small pieces and wrapped in pita wedges (a la Peking Duck), and served with an array of special sauces.
European
The European cuisines of Romania, Spain, Portugal, Germany, Croatia and Georgia favor it highly as well. It also accompanies goose as the traditional Christmas feast of families in Russia and Serbia.
American
The suckling pig's popularity has declined in the United States and the United Kingdom. However, it retains a place in Cajun cuisine in the southern U.S., where the Cochon de Lait festival is held annually in the small town of Mansura, Louisiana. As its name implies, during this festival, suckling pigs are roasted and made into items such as pork rinds and boudin.
See also
Notes
- It has suggested that the term "suckling (young)" is erroneous since it is the mother pig that suckles the young, and that the young are those who suck the mother (see Davidson pg 761). However, this does not take into account that "suckling" might just as well be the noun "suckling" rather than the present participle form of the verb "suckle".
- Charlie's Pritchon
- http://www.aboutgeorgia.net/cuisine/meats.html?page=8
References
- Davidson, Alan (1999) Oxford Companion to Food
 | This meat-related article is a stub. You can help Misplaced Pages by expanding it. |