December 18th is National Roast Suckling Pig Day #RoastSucklingPigDay. I don’t know about you but this is another recipe I plan on passing on although Charlie might try and the Pig and David wouldn’t mind having a Pig for dinner.
Although I don’t plan on having a Pig in my Icebox so if David want’s Roast Suckling Pig he is going to have to take Charlie somewhere else for dinner. If you or someone you know it preparing a Roast Suckling Pig would you let them know and bring them some of the Meat home please. Thank you.
Thanks to National Roast Suckling Pig Day, on December 18th, we don’t have to wait until Christmas to pig out on a decadent feast. Did you know Suckling Pigs are considered a delicacy because their meat is more tender, juicier, and gelatinous (due to the higher levels of collagen) than adult Pigs.
The reason for this is they’re between the ages of two and six weeks and have not yet been weaned off their mother’s milk, hence the name “suckling”. If you can bring it over your heart to put a whole baby Pig, from nose to tail, in your oven or on your grill, it makes for a sumptuous meal that can feed 20 adults, Gather your family and extended family and get roasting (preferably 5 hours before you plan to dish up the Pig up).
Here is a tip for you. No, one is sure why or when National Roast Suckling Pig Day came about, but it’s no surprise that there’s a day dedicated to Roast Suckling Pig Day. We’ve all probably seen similar pictures in children’s storybooks and cartoons of a Pig on a large dish with an Apple in its mouth in the center of a table surrounded by Medieval festivities. Pigs and people have come a long way together in history. They’re one of the very first animals to have been domesticated by humans.
Suckling Pigs are known to have been the centerpiece of feasts and banquets in various cuisines and are a traditional dish in several Countries, including China, Spain, the U.S., and the Philippines. Some of the earliest references to the suckling Pig appear in ancient texts dating back to the Sixth Century, in the Salian Law:
“If someone has stolen a suckling Pig and this is proven against him, the guilty party will be sentenced to 120 denarii which adds up to three solidi [Latin coins].” Clearly, people had already quite valued their piggy property in those days.
However, Spain is generally recognized as the true country of origin for the tradition of roasting a suckling Pig, which they call Cochinillo Asado. The most well-known Spanish region for this dish is Castile and, more specifically, the City of Segovia. It is said to have been brought to Spain by the Roman invasion of what was then called Hispania in 218 B.C.
There was an upsurge in the popularity of the dish in the 1930s, when the owner of a Segovian Tavern began cutting the roast suckling Pig with the edge of a plate, to demonstrate the tenderness of the Meat, and add some showmanship to the way the dish was presented to its diners. This sparked a new trend, which continues to be performed in various Spanish restaurants to this day.
The delicacy is such a significant part of Spain that it’s even been alluded to by various literary greats. Miguel de Cervantes, in his novel “Don Quixote”, wrote that Don Quixote and his squire Sancho Panza come across a Wedding in the Castilian Countryside where they’re met with the sight of several suckling Pigs roasting over a fire. Ernest Hemingway also famously enjoyed a Roast Suckling Pig and mentions his favorite Spanish restaurant, renowned for its Roast Suckling Pig, in “The Sun Also Rises”.
How To Celebrate National Roast Suckling Pig Day
- If you have the means and the opportunity today roast your own suckling Pig, which of course isn’t your typical after-work slapdash dinner. If you want a well-cooked Piglet that’s tender on the inside and crispy on the outside, the Pig will need to roast for about 1.5 hours. However, if you follow the traditional Spanish recipe, the preparation is pretty straightforward: simply season the Pig with garlic, a generous amount of salt, and thyme. Pair the Pig with a good red Wine and dinner is served.
- If you don’t have the time or energy to cook a Roast Suckling Pig Day treat yourself to the full experience at a restaurant that might do it even better. Although many restaurants in Spain and China specialize in authentic Roast Suckling Pig, you can also experience it in your home-town. Various eateries around the U.S. serve Roast Suckling Pig Day on National Roast Suckling Pig Day.
- Aside from roasting a suckling Pig yourself, you could also make a whole do of the Pig and invite over all your friends and family because a big meal like a Roast Suckling Pig Day needs to be shared, after all.
- Take the opportunity to make dinner a Medieval- or Spanish-themed dress-up party. Set a long table with silver goblets and crockery, and don’t forget to add the final touch before placing your centerpiece dish on the table: an Apple in the mouth of your Roast Suckling Pig.
5 Facts About National Roast Suckling Pig Day That Will Blow Your Mind
- According to the Guinness World Records, Casa Botin, which reportedly serves the best Cochinillo Asado is the oldest restaurant in the world.
- The Meat of a suckling Pig contains 40% less fat than an adult Pig, so it won’t boost your cholesterol levels.
- Did you know in China, a whole roast Pig is a symbol of wealth and prosperity, so a Roasted Pig is often served at Weddings and other special occasions.
- Casa Botin was frequented by famous American novelist, Ernest Hemingway, who took a particular liking to Roast Suckling Pig and regularly indulged in the delicacy at a table in a corner beside the kitchen.
- Nowadays, in some traditional Spanish restaurants, in addition to cutting your Roast Suckling Pig with the edge of a plate, the Chef ceremoniously holds up the plate and dramatically smashes it on the floor.
Why People Love National Roast Suckling Pig Day
Everyone loves a meal that can be dished up in generous portions, and still allows for second helpings? If you’re only feeding a family of four, there will most probably be leftovers that can be enjoyed for a week.
China, Spain, and the U.S. aren’t the only Countries that have adopted Roast Suckling Pig into their cuisine. Other places like Porto Rico, Hawaii, Cuba, and the Philippines also love Roast Suckling Pig. So although it is practically universal, it is cooked in many different ways unique to each culture.
The Meat of the Roast Suckling Pig is more gelatinous, it can help strengthen your bones and the high collagen levels are good for your skin. Not to mention the 40% lower fat percentage than adult Pigs!
Recipe: Roast Suckling Pig
Ingredients
1/4 cup chopped fresh thyme
Salt and fine black pepper
1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing, recipe follows
Rice and black bean dressing:
2 cups cooked white rice
Juice of 2 oranges
Salt and pepper
2 tablespoons olive oil
1 cup chopped onions
1/2 cup celery
1/2 pound lean ground pork
2 tablespoons chopped garlic
1 teaspoon cumin
2 tablespoons finely chopped parsley
2 cups cooked black beans
Directions
This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling Pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small Yam. Season the entire Pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the Pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly.
In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the bag back up tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with stuffing you make.
Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the Pig on a large roasting pan and pour the reserved marinade over the Pig. Place the Pig in the oven. Roast the Pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the Pig every hour.
For unstuffed Pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the Pig from the oven and allow the Pig to rest for about 30 minutes before slicing.
Thank you,
Glenda, Charlie and David Cates
