Print Recipe

Roast Whole Suckling Pig

Prep Time30

Cook Time2

Ingredients

1 whole suckling pig
salt

Instructions

Preheat the oven to220C/425F/Gas 7.
Place the suckling pig in a roasting tin, and splash all over with cold water before liberally sprinkling with salt.
Place the roasting tin as high up as you can in the preheated oven and roast without opening the oven door for about 45 minutes, by which time the skin should have started to crackle.
Turn the oven down to 190C/375F/Gas 5, and continue to roast for a further two hours and 15 minutes. By now you should have good crackling and moist succulent meat. Check whether the meat is cooked properly with a skewer – the juices should run pink but not bloody. Remove from the oven and allow to rest for 10 minutes in a warm place before carving.
Enjoy with your choice of potatoes and sides

Reviews

Michel Roux – Le Gavroche, London

“Middle White pork has the crispiest skin and the best flavoured fat to accompany its fantastic tasting meat.”

**Daniel Stuki - Head Chef Sketch (The Lecture Room) 3* Michelin**

“We are blessed to have such a unique ingredient in the Lecture Room kitchen. The flavour & quality of Huntsham Farm’s aged Middle White pork is like no other and we are proud to serve this on our a la carte menu”

Learn More

Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur

Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA afterwards.

ROSAMUND’S MIDDLE WHITE PORK BELLY WITH FENNEL AND LEMON AND HERB RICE

This is a good recipe for our Middle White belly and it also works well with the small roasting joints from the shoulder, leg and belly which come in our Huntsham Special Box and our Summer Box – they will need an extra 10 minutes cooking time.

See Recipes