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
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