Suckling Pig Leg or Shoulder

A tender suckling pig leg or shoulder for the oven or a smaller spit.

Cooking: Dry and salt the skin. Roast at 230°C for 30 minutes, then 170°C for about 1.5-2 hours until 70°C. Rest 15 minutes.

Serving: Allow about 400g per person. A 2-3kg shoulder serves around 5-7.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.