Suckling pig: Difference between revisions
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{{dablink|This article can apply to the broader pig genus. For the most familiar species, see [[domestic pig]].}} |
{{dablink|This article can apply to the broader pig genus. For the most familiar species, see [[domestic pig]].}} |
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'''Sucking pig''' is a young [[pig]] that has only fed on its mother's milk. The term '''suckling pig''' is often used, but is technically incorrect. A mother pig ''suckles'' her young; the young ''suck'' from her. Hence, the young are ''sucking'' pigs. The piglet is killed between the ages of two to six weeks and traditionally roasted. Usually reserved for special occasions, it is a popular dish in many [[Asian]] cultures in particular [[Chinese language|Chinese]] while the [[European]] cultures of [[Spain]], [[Portugual]] and [[Croatia]] favor it highly as well. However, sucking pig's popularity has declined in the [[United States]] and the [[United Kingdom]]. The flesh of the sucking 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 sucking pig from both the ancient world e.g., ancient [[Rome]], [[China]] to the present day spanning cultures and centuries. |
'''Sucking pig''' is a young [[pig]] that has only fed on its mother's milk. The term '''suckling pig''' is often used, but is technically incorrect. A mother pig ''suckles'' her young; the young ''suck'' from her. Hence, the young are ''sucking'' pigs. The piglet is killed between the ages of two to six weeks and traditionally roasted. Usually reserved for special occasions, it is a popular dish in many [[Asian]] cultures in particular [[Chinese language|Chinese]], and [[Filipinos]] while the [[European]] cultures of [[Spain]], [[Portugual]] and [[Croatia]] favor it highly as well. However, sucking pig's popularity has declined in the [[United States]] and the [[United Kingdom]]. The flesh of the sucking 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 sucking pig from both the ancient world e.g., ancient [[Rome]], [[China]] to the present day spanning cultures and centuries. |
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==Reference== |
==Reference== |
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Revision as of 16:58, 23 September 2006
Sucking pig is a young pig that has only fed on its mother's milk. The term suckling pig is often used, but is technically incorrect. A mother pig suckles her young; the young suck from her. Hence, the young are sucking pigs. The piglet is killed between the ages of two to six weeks and traditionally roasted. Usually reserved for special occasions, it is a popular dish in many Asian cultures in particular Chinese, and Filipinos while the European cultures of Spain, Portugual and Croatia favor it highly as well. However, sucking pig's popularity has declined in the United States and the United Kingdom. The flesh of the sucking 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 sucking pig from both the ancient world e.g., ancient Rome, China to the present day spanning cultures and centuries.
Reference
Davidson, Alan. Oxford Companion to Food (1999), "Sucking Pig", p. 761.
