Suckling pig
How to cook a suckling pig, have your very own hog roast
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Trussing needle
- Butcher's twine
- Instant-read thermometer
- Boning knife
- Roasting pan
- Cutting board
- Mixing bowl
- Chef's knife
- Oven
- Serving platter
Ingredients
- 1 suckling pig, head on, c7kg (15lb)
- 1.5kg (3lb 5oz) pork mince
- 1.5kg (3lb 5oz) venison mince
- Salt
- pepper
- 200g (7oz) breadcrumbs
- Large bunch sage, chopped
- Large bunch thyme, chopped
- Large bunch parsley, chopped
- 6 banana shallots, finely diced
- 1 glass cognac (make sure it’s the good stuff, not cooking brandy)
- 600g foie gras (one lobe)
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