A suckling pig is a piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks that weights less than 11 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned .

If you have ever wanted a Segovia (Spanish) style pig to roast, this is it. They are so tender you can cut them with a plate. These are the same pigs you will find at the TOP Spanish restaurants in the US.

The piglets are raised humanely; the process is completely natural. For example, they are not inseminated; they mate naturally. The boars have individual spacious pens and the sows, once pregnant, are placed together in groups of approximately 10 in extra large pens. They have lots of space to move around and have easy access to their food throughout their gestation period.

The pigs are monitored on a daily basis and the farm follows the best production practices that includes hygiene, feeding and preventive measures to reduce to a minimum injuries or any type of stress.

Our suckling pigs come frozen in vacuum sealed bags.

Measures: 13" x 10" approximately.

Delivered cleaned, eviscerated and trussed.

Never roasted a suckling pig? Here's how to do it.

Also available for sale are whole Iberico Cochinillo.

HOW DO I COOK IT?

Suckling Pig can be cooked on the oven, smoker or regular grill. It is extremely easy to cook. Smoked piglet is an experience to not pass up!

We love Suckling Pig so much that we made a whole blog post about cooking it and a video with our friends from Fogo Charcoal. Check it out.

NEED A BIGGER PIG?

We also have premium whole roasting pigs for sale.