Suckling Pig Quarter – Leg and Loin Min. 2kg

Description Cooking Guidelines Cooking Guidelines Preheat the oven to 150C. Wash and dry the suckling pig well. Arrange the pig on a baking tray, they are surprisingly easy to bend or curl into a turkey sized roasting tin.  Another option is to place directly on your oven racking with a roasting tin on the shelf below to catch the juices. We find that scoring is not necessary on such a young pig as the skin is very thin and easy to cut/break once it is crisp. To get the best crackling rub generously with oil and a good quality salt Roast for 25 mins per kg. The internal temperature should read 71C before you turn up the oven to crisp the crackling. Once the pig is cooked, turn up the oven to 230C and cook for a further 30 minutes, using foil to cover the snout and ears to stop them burning. The pig is ready when the skin is deep golden and sounds hollow when tapped. Resting is very important for great results, rest for at least 30 minutes before carving. Please note these are guidelines only and timings may differ depending on your oven and cooking method.