Suckling pig is a wonderful delicacy and a relatively untouched gem here in the UK. Great news is that we are now serving this beautiful meat on our menus here in Suffolk and is available every Sunday.
Traditional a European dish, suckling pig is widely-celebrated in Spanish-speaking countries and Latin America, otherwise known as Lechón. Romania, Portugal, Austria and Croatia all favour it highly as well, which makes it all the more surprising it hasn't really taken off here in Britain.
Introducing it as a speciality to our restaurant in Woodbridge and unique to Suffolk, suckling pig is available on our Sunday Lunch menu
and will also be served to diners on New Year’s Day.
So, what makes it great? We believe you get a tenderness and taste which is simply incomparable to other cuts of pork - soft, juicy, and utterly flavoursome. How to make at home:
Source 7-9kg of suckling pig
Roll in a lemon and salt marinade
Leave uncovered in the fridge overnight
Once the skin has dried out, de-bone and roll
Pre heat your oven to 240oC
Cook for 50 minutes and leave to rest for 15 minutes minimum