Suckling pig: Difference between revisions
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{{dablink|For the most familiar species, see [[domestic pig]].}} |
{{dablink|For the most familiar species, see [[domestic pig]].}} |
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[[Image:Roastedpigsiumei.jpg|225px|thumb|right|Suckling pig in [[Chinese cuisine]]]] |
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| ⚫ | '''Suckling pig''' (or '''sucking pig'''<ref>It has suggested that the term "suckling (young)" is erroneous since it is the mother pig that suckles the young, and that the young are those who suck the mother (see Davidson pg 761). However, this does not take into account that "suckling" might just as well be the noun "[[suckling]]" rather than the [[gerund]] form of the verb "suckle".</ref>) is a young [[pig]] that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks and traditionally roasted. It is usually reserved for special occasions. |
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==Regional== |
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| ⚫ | '''Suckling pig''' (or '''sucking pig'''<ref>It has suggested that the term "suckling (young)" is erroneous since it is the mother pig that suckles the young, and that the young are those who suck the mother (see Davidson pg 761). However, this does not take into account that "suckling" might just as well be the noun "[[suckling]]" rather than the [[gerund]] form of the verb "suckle".</ref>) is a young [[pig]] that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks and traditionally roasted. |
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===Chinese=== |
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Within Chinese cuisine, the pig is usually consumed in small quantities via [[Roasted pig|siu meat]] within the [[siu mei]] category of [[Cantonese cuisine]]. When served as a whole, it is known as [[wiktionary:乳|乳]][[wiktionary:猪|猪]], jyu5 zyu1). |
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===Filipino=== |
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==Cochon de lait festival== |
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It is also popular in [[Filipino Cuisine]] |
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===European=== |
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The [[European cuisine]]s of [[Spain]], [[Portugual]], [[Germany]] and [[Croatia]] favor it highly as well. However, the suckling pig's popularity has declined in the [[United States]] and the [[United Kingdom]]. The flesh of the suckling pig is pale and tender and the skin is crispy and highly valued as [[pork rinds]]. The texture of the meat is somewhat gelatinous due to the amount of [[collagen]] in the young pig. There are many recipes found for suckling pig from both the ancient world (e.g., [[Roman cuisine|ancient Rome]], [[China]]) to the present day spanning cultures and centuries. |
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===United States=== |
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==Reference== |
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==Notes== |
==Notes== |
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==See also== |
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* [[Char siu]] |
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[[eo:Suĉporkido]] |
[[eo:Suĉporkido]] |
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[[fr:Cochon de lait]] |
[[fr:Cochon de lait]] |
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[[zh: |
[[zh:乳豬]] |
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Revision as of 18:19, 6 July 2007
Suckling pig (or sucking pig[1]) is a young pig that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks and traditionally roasted. It is usually reserved for special occasions.
Regional
Chinese
Within Chinese cuisine, the pig is usually consumed in small quantities via siu meat within the siu mei category of Cantonese cuisine. When served as a whole, it is known as 乳猪, jyu5 zyu1).
Filipino
It is also popular in Filipino Cuisine
European
The European cuisines of Spain, Portugual, Germany and Croatia favor it highly as well. However, the suckling pig's popularity has declined in the United States and the United Kingdom. The flesh of the suckling pig is pale and tender and the skin is crispy and highly valued as pork rinds. The texture of the meat is somewhat gelatinous due to the amount of collagen in the young pig. There are many recipes found for suckling pig from both the ancient world (e.g., ancient Rome, China) to the present day spanning cultures and centuries.
United States
"Cochon de Lait festival" is also the name given to a festival held annually in the small Southern Louisiana cajun town of Mansura. As its name implies, during this festival, suckling pigs are roasted. Some common items that are made from the pig at the festival are cracklin, and boudin.
Reference
- Davidson, Alan (1999) Oxford Companion to Food
Notes
- ^ It has suggested that the term "suckling (young)" is erroneous since it is the mother pig that suckles the young, and that the young are those who suck the mother (see Davidson pg 761). However, this does not take into account that "suckling" might just as well be the noun "suckling" rather than the gerund form of the verb "suckle".
See also
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