"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Click Here to Login
Thread Tools Display Modes
Old 11-16-2004, 03:56 PM   #1
Senior Cook
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Cochon De Lait

Which means A PARTY.
A roast suckling pig, Cajun style. Spectacular thing to see. Anyone ever make one? I had a suckling pig roasted for my daughters 1st birthday. Anyone having a roast suckling pig for the holidays?


debthecook is offline   Reply With Quote
Old 11-16-2004, 06:21 PM   #2
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
:oops: Um - stupid question - I really know little about the breeding cycle of piggies - but where do you find a suckling pig in the fall and winter??

marmalady is offline   Reply With Quote
Old 11-16-2004, 06:29 PM   #3
Senior Cook
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Don't know. I just go to the italian guy in the pork store in town and he got the pig for me.
debthecook is offline   Reply With Quote
Old 11-16-2004, 08:56 PM   #4
Join Date: Sep 2004
Location: USA,Texas
Posts: 79
Send a message via AIM to GaArt Send a message via Yahoo to GaArt
The only suckling pig I've ever seen cooked was when I worked at the high school cafeteria. They had a Medieval Feast. They cooked the pig but no one ate it.. They just used it for the center piece and brought it out at the beginning of the meal.
GaArt is offline   Reply With Quote
Old 11-17-2004, 02:46 AM   #5
Sous Chef
Join Date: Aug 2004
Posts: 843
We'd need 20 sucking pigs for some of our parties. Haven't done a suckling pig in over 20 years. In fact, I was a junior in college, so that would be in '76.

We mostly do hogs to feed a hundred people. At least we now have electric motors. The first time we ever did it, we had to turn it by hand. Took all day and several cases of beer.
Psiguyy is offline   Reply With Quote
Old 11-21-2004, 08:40 PM   #6
Head Chef
Chopstix's Avatar
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
An excellent Spanish restaurant here owned by a Spaniard does roasted suckling pig called Cochinillo. It has to be ordered 2 days in advance. Its skin is so crispy and its meat so tender that its presentation is a spectacle to behold: the server brings out the cooked pig on a trolley and with grand flourish, performs a series of quick and noisy rat-tat-tat of karate chops on the pig using an ordinary ceramic PLATE to chop the pig up right before serving. This is to attest to the crispiness and tenderness claim. The meat is SO tasty too. All you need is paella on the side and some tapas to start with. A perfect meal for 6-8 people.

'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:23 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.