Suckling Pig

Must be kept very cold. Best cooked fresh. Cooked meat can be frozen.

Ensure the pig is thoroughly cleaned inside and out before cooking.

To achieve the crispiest skin, pat it very dry and consider scoring it lightly before roasting.

Low and slow cooking followed by a high-heat blast is often used to tenderize the meat and crisp the skin.

Allow the roasted pig to rest for at least 30 minutes before carving to let the juices redistribute.

Apple sauce or compote

Braised red cabbage

Roasted root vegetables

Crisp white wines or light-bodied red wines

Not drying the skin sufficiently, leading to chewy rather than crispy skin.

Overcooking, which can dry out the delicate meat.

Carving immediately after roasting without resting, resulting in less moist meat.