Suckling Pig Middle

The centre cut of a suckling pig, with tender loin, ribs and plenty of crackling. Ideal for a smaller celebration.

Cooking: Dry and salt the skin. Roast at 230°C for 30 minutes, then 170°C for about 1-1.5 hours until 70°C. Rest 15 minutes.

Serving: Allow about 400g per person. Serves around 4-6.

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