Suckling pig

**BBK** · 8th January 2008

Just wondering if any of the foodies on here saw the very interesting show on BBC3 last night about suckling pigs? They showed the process from start to finish - actually filming within the abbatoir showing how the pigs were slaughtered, gutted, butchered and then cooked. I have to say I found the whole process completely fascinating and find myself desperate to eat some proper suckling pig.

There was also a bit with a certain spanish suckling pig which is killed at 3 weeks as opposed to the 8 weeks for the british pigs. The skin and the meat was almost totally white, and I have to say, looked incredibly delicious.

Does anyone here have any strong opinions on cooking suckling pig? Has anyone done it? And if so, fancy doing it again and inviting me around? I'll bring the alcohol

**taff** · 8th January 2008

Yes i seen it and im looking forward to the rest of them.
A m8 of mine does a few sucklers every year we have a dam good pissup and the suckler roasting on an open spit.
The taste is totaly diffrent from a normal bit of pork.
Would recomend you try it.

**QfanatiQ** · 9th January 2008

Missed that, i liek that kind of thing. I think it is important to understand the process. I think it woudl be good to know simple gutting of birds (fowl i think) and fish. I saw Fish Works do lessons.

I think i will look this up.

Cheers......Q

**Welsh Pete** · 9th January 2008

Kill it cook it eat it...yeh...saw the first series of this, well the cow one anyway and I had to turn off during the killing, but was fine otherwise.

**RSV** · 9th January 2008

Damn it missed that one... Sounds good tho i love programmes like that... Did anyone see the programme on channel 4 last night about hugh fernley whittinstall and the chickens? Some of that was quite disturbing

**Welsh Pete** · 9th January 2008

Originally Posted by chris hollister

Damn it missed that one... Sounds good tho i love programmes like that... Did anyone see the programme on channel 4 last night about hugh fernley whittinstall and the chickens? Some of that was quite disturbing

Hugh is always disturbing...that hair!!!!

**taff** · 9th January 2008

Originally Posted by QfanatiQ

Missed that, i liek that kind of thing. I think it is important to understand the process. I think it woudl be good to know simple gutting of birds (fowl i think) and fish. I saw Fish Works do lessons.

I think i will look this up.

Cheers......Q

Gutting of birds is easy. Best thing to remember is once youve killed say a chicken have a big pot or old tin bath we use with a gas burner under it to keep water boiling and dip the bird in for about 45 seconds and 98%of the feathers will fall away easily.