Suckling Pig

Our Suckling Pig is a restaurant-grade specialty product imported from the heart of Spain. They're fed exclusively with maternal milk - and consequently it's a great source of collagen. Butterfly the Suckling Pig and pierce the skin with a knife. Make brine solution of Salt, Water and Garlic. Brush it with brine solution from time-to-time. Cover ears and feet with aluminum foil before going in the oven for approx 2 hs 30 at 325, until its crisp. Skin becomes crisp, and contrasts perfectly with the tender, moist and flavorful meat. The high quality of our Suckling Pig is achieved by following good production practices that includes hygiene, feeding and preventive measures to reduce to a minimum injuries or any type of stress.