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A suckling pig (or sucking pig) is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.

The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

History

There are many ancient recipes for suckling pig from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an example of a law governing the punishment for theft, Title 2, article 1, is, in Latin, Si quis porcellum lactantem furaverit, et ei fuerit adprobatum (malb. chrane calcium hoc est) CXX dinarios qui faciunt solidos III culpabilis iudicetur. "If someone has stolen a suckling pig and this is proven against him, the guilty party will be sentenced to 120 denarii which adds up to three solidus (latin coins)." The words "chrane calcium" are written in Frankish; "calcium" (or "galza" in other manuscripts) is the gloss for "suckling pig"; porcellum lactantem. These glosses in Frankish, the so-called Malberg-Glossen, are considered the earliest attested words in Old Dutch.

Regional dishes

There are various preparations for suckling pig in Western and Asian cuisines.

Spanish-speaking countries: Lechón

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular cuisine in Spain, Cuba, Puerto Rico, Colombia, Ecuador, Perú, Costa Rica, the Dominican Republic, other Spanish-speaking nations in Latin America. In the former Spanish colony of the Philippines, lechon (Filipino: litsón) is considered a national dish. As the usage of the term has evolved over the years, "lechón" has now come to refer to roasted pig in general (including suckling pigs). In Spain, the term used to refer to roasted suckling pig is "cochinillo." In the Philippines, it is lechon de leche.

In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the piglet is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The piglet is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.

European

The European cuisines of Romania, Portugal (leitão), Spain, Germany, Croatia, and Georgia favor it highly as well. It also accompanies goose as the traditional Christmas feast of families in Russia and Serbia.

Suckling pig is known in German cuisine as Spanferkel. It can be roasted in the oven or grilled, and is often served at festive occasions such as Oktoberfest.

Hong Kong

In Hong Kong, roast suckling pig is eaten in Chinese restaurants for important parties. It is also a popular dish at wedding dinners or a party for a baby's completion of its first month of life.

See also

• Asado
• Eisbein
• Roasted pig
• Kalua

References

1. "Sucking pig (subscription required)" Oxford English Dictionary, Oxford University Press, 1989 http://www.oed.com/, retrieved 2009-10-08 {{citation}}: Cite has empty unknown parameter: |coauthors= (help); Missing or empty |title= (help)
2. Gorlé, Frits (1989). Historische inleiding tot het recht, Volume 1. Kluwer. p. 166. ISBN 978-90-6321-654-2. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
3. Ruth Schmidt-Wiegand, "Die Malbergischen Glossen, eine frühe Überlieferung germanischer Rechtsprache," in Beck, Heinrich (1989). Germanische Rest- und Trümmersprachen; Volume 3 of Ergänzungsbände zum Reallexikon der germanischen Altertumskunde. Walter de Gruyter. ISBN 978-3-11-011948-0. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
4. Langenfeld, Annemarie (2009-09-20). "Spanferkel und Pizzen heiß begehrt". Der Westen. Retrieved 2009-10-08.
5. Dadiani, Niko. "Gochi (Roast Suckling Pig)". About Georgia. Retrieved 2009-10-08.
6. Scheibler, Sophie Wilhelmine (1866). Allgemeines deutsches kochbuch für alle stände, oder gründliche anweisung alle arten speisen und backwerke auf die wohlfeilste und schmackhafteste art zuzubereiten: Ein unentbehrliches handbuch für angehende hausmütter, haushälterinnen und köchinnen. C.F. Amelang. pp. 157–58.
7. Dittrich, Michael (2009-10-07). "Oktoberfest mit Spanferkel". Stimberg Zeitung (in German). Retrieved 2009-10-08.
8. "飲宴6招 色食肥 （Chinese）". eastweek. 6 October,2012. Retrieved 28 October, 2012. {{cite web}}: Check date values in: |accessdate= and |date= (help)
9. "久享盛名的四更烤乳豬 (Chinese)". travel.sina.com.hk. 2009-09-09. Retrieved 28 October, 2012. {{cite web}}: Check date values in: |accessdate= (help)
10. "Siu Mei Kung Fu". rthk.hk. 6 October,2012. Retrieved 28 October, 2012. {{cite web}}: Check date values in: |accessdate= and |date= (help)

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