National Roasted Suckling Pig Day
Celebrated on December 18th every year. The day is celebrated to appreciate the most tender and succulent meat, the suckling pig.
|2019||December 18th||Wednesday||United States|
|2020||December 18th||Friday||United States|
|2021||December 18th||Saturday||United States|
Why Roasted Suckling Pig Day?
National Roasted Suckling Pig Day is celebrated to appreciate the most tender and succulent meat, the suckling pig. Suckling pig is a young pig which is just 2-6 weeks of age and is still weaning on the mother pig. This young pig is roasted whole till the skin is crisp and the meat is tender and succulent.
How to celebrate National Roasted Suckling Pig Day?
- Post about the roasted suckling pig and its deliciousness on social media using hashtag #NationalRoastedSucklingPigDay
- Order a Whole Roasted Suckling Pig at a nearby restaurant and enjoy with your family and friends on this National Roasted Suckling Pig Day.
- If more excited and good at cooking make a whole roasted suckling pig in a convection oven or can invite friends and roast one in outdoor barbecue in the traditional style. Enjoy with friends and family!!!
- Can buy a small portion of pork and roast one and enjoy for dinner.
- Recipe for Roast Suckling Pig (Spanish Style).
6 lb Suckling Pig
Salt and Pepper to taste
½ cup Spanish olive oil
½ cup butter
1 yellow onion
2 cups water
Preheat the oven to 425 F.
Season the piglet with salt and pepper both inside and outside. Wrap the ears with foil to avoid burning. Place the piglet on a large open roasting pan. Put dabs of butter all over the piglet. Coat the piglet with olive oil thoroughly.
Place it in the oven for roasting for 21/2 hours. Keep basting with pan drippings very often.
Peel the carrots and onion and slice the carrots into four pieces and coarsely chop the onions. Ten minutes before removing the piglet from the oven add the carrots and onion in the pan with the piglet.
Remove the piglet from the oven when fully cooked and the skin is crisp and remove the aluminum foil from the ears and place the roasted suckling pig on a serving dish.
Pour the juices from the pan into a saucepan, add vegetables and heat on stovetop at medium heat. When juices sizzle, skim off excess fat. Add 2 cups of water and boil rapidly at high heat to thicken. Strain through a cheesecloth into a small bowl.
Serve the Roast Suckling Pig on a large platter with warm gravy, roasted potatoes and fresh green salad on the side.
Enjoy the feast!!!
Interesting facts on National Roasted Suckling Pig Day:
- CochinilloAsado or Roast Suckling Pig is a traditional Spanish dish, especially in the city of Segovia, which dates back to the 15th century. Cochinillo, a suckling pig is slaughtered before it is three or four weeks old, when it weighs six or seven kilos. It is roasted, which makes the meat tender and skin crispy.
- Eating this Roast piglet was pastime for the Spanish locals and Chefs in restaurants made it a fashion to carve it with the edge of a plate instead of a knife to show its tenderness.
- Suckling pig meat has 40% less fat than adult pig and so doesn’t increase cholesterol levels. Its meat is pink and has a fresh smell. Its texture is firm, not hard.
- According to Guinness World Records, CASA BOTIN, one of the famous and oldest(since 1725) restaurants in the world, prepares the best Cochinillo Roast.
The origin of the celebration of National Roasted Suckling Pig Day is unknown.