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organic1 ago

Yeah, this is creepy. Also, is it normal to say "suckling pig" when you're having a pig roast? Very good find!

AreWeSure ago

Suckling pig? Yes. Cooking a suckling pig is different from cooking an adult pig aka a hog.

It's a lot easier and quicker to cook a suckling pig because the meat is more tender. Real "low and slow" cooking is used in barbecue, because you have to cook tough meat like ribs or brisket a long, long time to get it tender.

Suckling pig: Small enough for your grill So you don't have 50 friends or a place to build a pit? You can still do a pig roast and create magical meat with a young pig. Technically suckling pigs have not been weaned are less than two months old, weigh less than 25 pounds, but butchers call anything under 50 pounds a suckling. The muscles haven't toughened yet, and the milk-fed meat is melt in your mouth. ......The procedure is pretty much the same as for an adult hog. http://amazingribs.com/recipes/porknography/whole_hog_pig_picking.html

organic1 ago

Thanks for the detailed explanation. That eases my mind, but not by much.

AreWeSure ago

Every food reference I've seen checks out fine. I know a handful of chefs through my wife's job.

organic1 ago

That's a little more comforting.