A suckling pig is a piglet that is fed its mother's milk. In culinary contexts, a suckling pig is slaughtered between two and six weeks of age. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. Suckling pig is traditionally cooked whole, often roasted, or cooked on a spit over an open fire. The meat from suckling pig is pale and tender and the skin should be crispy and glass-like. Factory-reared animals have a somewhat gelatinous texture due to the amount of collagen in a young pig.

National Roast Suckling Pig Day on December 18th!

We have been unable thus far to find the creator of this national day, but we will be sure to keep you posted.