Examine individual changes

'{{for|the most familiar species|Domestic pig}} {{short description|Piglet fed on its mother's milk}} {{Use dmy dates|date=July 2014}} [[File:St John Restaurant, Smithfield, London (4410621202).jpg|225px|thumb|right|A suckling pig prepared in St. John Restaurant, London]] [[File:Suckling pig.jpg|225px|thumb|right|A dead suckling pig prior to being roasted for consumption at an American [[tailgate party]]]] A '''suckling pig''' is a [[Piglet (animal)|piglet]] fed on its [[pig milk|mother's milk]] (i.e., a piglet which is still a "[[suckling]]"). In [[culinary]] contexts, a suckling pig is [[Animal slaughter|slaughtered]] between the ages of two and six weeks. It is traditionally cooked whole, often [[Roasting|roasted]], in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name '''''lechón''''' (Spanish) or '''''leitão''''' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for [[pork rinds]]. The texture of the meat can be somewhat gelatinous due to the amount of [[collagen]] in a young pig. ==History== There are many ancient recipes for suckling pig from [[Ancient Roman cuisine|Roman]] and [[Chinese cuisine]]. Since the pig is one of the first [[List of domesticated animals|animals domesticated]] by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century [[Salic law]]. As an example of a law governing the punishment for theft, Title 2, article 1, is, in Latin, {{lang|la-x-medieval|Si quis porcellum lactantem furaverit, et ei fuerit adprobatum (malb. chrane calcium hoc est) CXX dinarios qui faciunt solidos III culpabilis iudicetur}}. "If someone has stolen a suckling pig and this is proven against him, the guilty party will be sentenced to 120 [[Denarius|denarii]] which adds up to three [[Solidus (coin)|solidi]] (Latin coins)." The words {{lang|frk|chrane calcium}} are written in Frankish; {{lang|frk|calcium}} (or {{lang|frk|galza}} in other manuscripts) is the [[Gloss (annotation)#In linguistics|gloss]] for "suckling pig"; {{lang|la-x-medieval|porcellum lactantem}}.<ref>{{Cite book | last = Gorlé | first = Frits | author2 = John Gilissen | title = Historische inleiding tot het recht, Volume 1 | publisher = Kluwer | year = 1989 | page = 166 | url = https://books.google.com/books?id=axXa7FK6JTEC&pg=PA166 | isbn = 978-90-6321-654-2}}</ref> These glosses in Frankish, the so-called ''[[Malbergse Glossen]]'', are considered the earliest attested words in [[Old Dutch]].<ref>Ruth Schmidt-Wiegand, "Die Malbergischen Glossen, eine frühe Überlieferung germanischer Rechtsprache," in {{Cite book | last = Beck | first = Heinrich | title = Germanische Rest- und Trümmersprachen; Volume 3 of Ergänzungsbände zum Reallexikon der germanischen Altertumskunde | publisher = Walter de Gruyter | year = 1989 | isbn = 978-3-11-011948-0}}</ref> ==Controversy== [[File:Piglets in a pigpen (closeup).jpg|thumb|Piglets in a pigpen (closeup)]] [[File:Whole Roasted Suckling Pig.jpg|thumb|Chinese suckling pig, [[Kolkata]]]] It is often argued that the use of pigs for human consumption is unethical,<ref>{{Cite web|url=https://awionline.org/content/pigs|title=Pigs|website=Animal Welfare Institute}}</ref><ref name="auto">{{Cite web|url=https://www.worldanimalprotection.us/raise-pigs-right/environment|title=Raise Pigs Right - Environment|website=World Animal Protection USA}}</ref> especially in the case of young animals removed from their mothers earlier than weaning would happen in nature:<ref>{{Cite web|url=http://www.veganpeace.com/animal_facts/Pigs.htm|title=Animal Facts - Pigs|website=www.veganpeace.com}}</ref> natural weaning takes place at around 12 weeks of age, whereas suckling pigs are slaughtered at 2 to 6 weeks of age. Further, investigations by media and animal rights groups have uncovered animal cruelty and inhumane conditions related to the farming of suckling pigs.<ref>{{Cite web|url=http://www.mirror.co.uk/news/uk-news/cruel-price-pork-revealed-dead-7512944|title=Cruelty of pork revealed as dead pigs rot while others suffer terrible injuries|first=Nick|last=Sommerlad|date=7 March 2016|website=mirror}}</ref><ref>{{Cite web|url=https://cratefreeil.org/pig-farrowing-crates-a-comfy-place-or-a-lifetime-of-confinement/|title=Pig Farrowing Crates: A "comfy" place, or a lifetime of confinement?|date=11 September 2018}}</ref> The sows, mother pigs, are in many countries kept in gestation crates or farrowing crates, which render them nearly immobile and unable to interact with their newborn offspring.<ref name="auto"/> Pigs are regarded to be highly intelligent social animals.<ref>{{Cite news|url=https://www.nytimes.com/2009/11/10/science/10angier.html|title=In Pig Cognition Studies, Reflections on Parallels With Humans|first=Natalie|last=Angier|newspaper=The New York Times|date=9 November 2009}}</ref><ref>{{Cite web|url=https://www.psychologytoday.com/blog/animal-emotions/201506/pigs-are-intelligent-emotional-and-cognitively-complex|title=Pigs Are Intelligent, Emotional, and Cognitively Complex|website=Psychology Today}}</ref> Animal rights groups like PETA argue<ref>{{Cite web|url=https://www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/pigs-intelligent-animals-suffering-factory-farms-slaughterhouses/|title=Pigs: Intelligent Animals Suffering on Farms and in Slaughterhouses|date=1 March 2004|website=PETA}}</ref> that this makes their exploitation and suffering in the hands of the factory farming industry especially unethical. ==Regional dishes== There are various preparations for suckling pig in Western and Asian cuisines. ===Latin countries=== {{cookbook|Lechon asado}} {{Distinguish|Lechazo}} {{For other uses|Lechón (disambiguation)|Leitão (disambiguation)}} {{Infobox food | name = ''Lechón/Leitão'' | image = File:2144Paang Bundok, La Loma, Quezon City 46.jpg | caption = Lechón being roasted in one of the lechón stores in [[La Loma, Quezon City]], Philippines | alternate_name = Cochinillo | country = [[Spain]], [[Portugal]] | region = | creator = | course = [[Dish (food)|Dish]] | served = Hot | main_ingredient = suckling pig | variations = | calories = | other = }} [[File:Porcetto sardo 3.jpg|thumb|''Su porcheddu'', [[Sardinian cuisine]]]] '''''Lechón''''' ([[Spanish language|Spanish]], {{IPA-es|leˈt͡ʃon}}; from ''leche'' "milk" + -ón) or '''''leitão''''' ([[Portuguese language|Portuguese]]; from ''leite'' "milk" + -ão) is a pork dish in several regions of the world, most specifically in [[Cuisine of Spain|Spain]] (in particular [[Segovia]]), [[Portugal]] (in particular [[Bairrada]]) and regions worldwide previously colonized by the [[Portuguese Empire]] or [[Spanish Empire]]. ''Lechón/Leitão'' is a word referring to a [[roasted]] baby pig (piglet) which was still fed by [[Breastfeeding|suckling]] its mother's milk (a suckling pig). Lechón/Leitão is a popular item in the cuisine in [[Los Angeles]] (in the United States), Spain, Cuba, [[Puerto Rico]], Honduras, Argentina, Uruguay, Bolivia, Ecuador, [[Peru]], Costa Rica, the Dominican Republic, and other [[Hispanidad|Spanish-speaking nations]] in Latin America, as well as in [[Portugal]], [[Cape Verde]], [[Angola]], [[Mozambique]] and other Portuguese-speaking nations.<ref>{{cite book|author1=Jonathan Deutsch|author2=Megan J. Elias|title=Barbecue: A Global History|url=https://books.google.com/books?id=n6sBBQAAQBAJ&pg=PP90|date=15 April 2014|publisher=Reaktion Books|isbn=978-1-78023-298-0|page=90}}</ref> It is also present as '''''cochon de lait''''' in the French-Swiss and [[French cuisine|French]] cuisines (in particular in [[Metz]]), in [[Italy]] (in particular in [[Sardinian cuisine]] as '''''su porcheddu''''') and [[Romania]].<ref>{{cite web| last = Langenfeld | first = Annemarie | title = Spanferkel und Pizzen heiß begehrt | publisher = Der Westen | date = 20 September 2009 | url = https://www.derwesten.de/nachrichten/staedte/luedenscheid/2009/9/20/news-133863411/detail.html | access-date = 8 October 2009}}</ref> The dish features a whole roasted suckling [[pig]] cooked over [[charcoal]]. It has been described as a national dish of Cuba, Puerto Rico, Spain, Portugal, as well as the [[Philippines]] whose pig-roasting traditions (similar to other [[Austronesian peoples|Austronesian]] regions) have native pre-colonial origins. In the latter case, the meaning of the designation diverted in these regions from the original Spanish term<ref name="Palanca"/> to become a general term for "roasted pig", and is nowadays used in reference to adult roasted pigs more often than to lechones (milk suckling pigs), with [[Cebu]] being asserted by American chef [[Anthony Bourdain]] as having the best pigs.<ref>{{cite news |title=Pork Art |author=Lara Day |url=http://www.time.com/time/specials/packages/article/0,28804,1893324_1893292_1893289,00.html |archive-url=https://web.archive.org/web/20090429150423/http://www.time.com/time/specials/packages/article/0,28804,1893324_1893292_1893289,00.html |url-status=dead |archive-date=April 29, 2009 |magazine=Time |date=23 April 2009 |access-date=8 April 2013 |quote=Anthony Bourdain — whose love of all things porcine is famous — visited the Philippine island of Cebu with his show No Reservations and declared that he had found the best pig ever}}</ref><ref>{{cite magazine |last=Maclay |first=Elise |date=1 October 2014 |title=Restaurant Review: Zafra Cuban Restaurant & Rum Bar |url=https://www.connecticutmag.com/food-drink/restaurant-review-zafra-cuban-restaurant-rum-bar/article_73c5a74e-feae-567d-b992-c89a209af233.html |magazine=Connecticut Magazine |location=New Haven, Connecticut, United States |access-date=26 December 2019 |quote=When it comes to "authentic" dishes like lechón asado (which Spain, Puerto Rico, The Philippines and Cuba all claim as their "national dish"), ingredients, recipes and methodology differ contentiously enough to start a war. }}</ref> In most of these regions, lechón/leitão is prepared throughout the year for special occasions, during festivals. It is the centerpiece of the tradition Cuban [[Christmas dinner|Christmas feast]] ''La Noche Buena''.<ref>{{cite news |url=https://www.nytimes.com/1999/12/22/dining/in-miami-christmas-eve-means-roast-pig.html |title=In Miami, Christmas Eve Means Roast Pig |work=The New York Times|date=22 December 1999 |last1=Raichlen |first1=Steven }}</ref> After seasoning, the piglet is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The piglet is placed over the charcoal, and the stick or rod it is attached to is turned in a [[rotisserie]] action. ====Puerto Rico==== {{see also|Puerto Rican cuisine}} The dish has been described as a national dish of Puerto Rico.<ref>{{cite news |last=Squires |first=Kathleen |date=5 December 2014 |title=Where to Find the Best Roast Pork in Puerto Rico |url=https://www.wsj.com/articles/in-search-of-puerto-ricos-pork-perfecto-1417810943 |work=Wall Street Journal |access-date=19 December 2019 }}<br/>{{cite news |last=Ritschel |first=Chelsea |date=11 December 2019 |title=What Christmas Dinner Looks Like Around The World |url=https://www.independent.co.uk/life-style/christmas-dinner-world-countries-pictures-uk-us-japan-norway-europe-turkey-a8691631.html |work=Independent |location=United Kingdom |access-date=26 December 2019 }}</ref>{{efn|Other dishes, have also been described as a national dish of Puerto Rico, such as the following dishes: [[asopao]],<ref>{{cite book|author=Himilce Novas|title=Everything You Need to Know about Latino History|url=https://books.google.com/books?id=zZhjWwXS2X8C&pg=PA164|year=2007|publisher=Plume|isbn=978-0-452-28889-8|page=164}}</ref> [[arroz con gandules]].<ref>{{cite web |url=https://www.fodors.com/world/caribbean/puerto-rico/experiences/news/from-mofongos-to-maltas-heres-everything-you-should-eat-and-drink-in-puerto-rico |title=From Mofongos to Maltas, Here's Everything You Should Eat and Drink in Puerto Rico |last=Papadopoulos |first=Lena |date=16 March 2019 |website=Fodors |access-date=26 December 2019 }}</ref> }} The name of the dish in Puerto Rico is ''lechón asado''.<ref>{{cite magazine |last=Gillan |first=Audrey |date=4 October 2018 |title=Around the Caribbean in 11 dishes |url=https://www.nationalgeographic.co.uk/travel/2018/10/around-caribbean-11-dishes |magazine=National Geographic |publisher=United Kingdom |access-date=26 December 2019 }}<br/>{{cite news |author=<!--Staff writer(s); no by-line.--> |title=The 21 Best Trips For Foodies Around The World |url=https://www.businessinsider.in/the-21-best-trips-for-foodies-around-the-world/spains-jamn-is-the-stuff-of-legend-it-wasnt-even-available-in-the-us-until-2007-the-iconic-cured-ham-the-most-expensive-ham-in-the-world-is-cut-from-an-iberian-pigs-hind-leg-and-also-known-as-pata-negra-black-hoof-according-to-spains-food-laws-jamn-ibrico-must-be-made-from-black-iberian-pigs-though-pigs-may-be-crossbred-as-long-as-theyre-at-least-half-ibrico-the-ham-will-then-be-labeled-according-to-the-percentage-of-the-pigs-iberian-heritage-these-special-pigs-live-mostly-in-western-and-southwestern-spain-and-some-parts-of-portugal-and-are-in-many-cases-fed-a-pretty-strict-diet-of-acorns-to-ensure-the-best-flavor-this-jamn-is-the-primary-export-of-the-andalusian-village-of-jabugo-its-main-square-is-even-called-la-plaza-del-jamn-and-is-said-to-be-be-the-worlds-best-making-jabugo-the-holy-grail-of-ham-/slideshow/48707149.cms |work=Business Insider |location=India |date=28 August 2015 |access-date=26 December 2019 }}<br/>{{cite news |author=<!--Staff writer(s); no by-line.--> |title=A 'Casual' Dinner in Puerto Rico |url=https://www.nytimes.com/1978/07/05/archives/a-casual-dinner-in-puerto-rico-dining-with-puerto-ricos-governor.html |work=New York Times |date=5 July 1978 |access-date=26 December 2019 }}</ref> It is a traditional dish served at festivals and holidays.<ref>{{cite book|author=Don Philpott|title=Landmark Puerto Rico|url=https://books.google.com/books?id=k7qI0Exe3lMC&pg=PA28|date=28 February 2003|publisher=Landmark Publishing Limited|isbn=978-1-901522-34-1|page=28}}</ref> ====Colombia==== {{see also|Colombian cuisine}} '''Lechona''', also known as ''lechón asado'', is a popular [[Colombia|Colombian]] [[Recipe|dish]].<ref>{{Cite news|url=http://www.colombia.com/gastronomia/asi-sabe-colombia/plato-fuerte/sdi140/15648/lechona|title=Lechona|work=Colombia.com|access-date=2017-07-08}}</ref> It is similar in style to many preparations made in other [[South American]] countries, consisting of a roasted [[pig]] stuffed with [[yellow peas]], [[Scallion|green onion]], yellow [[rice]] and spices, cooked in an outdoor brick [[oven]] for several hours. It is mostly traditional to the [[Tolima Department]] in central Colombia and is usually accompanied by [[arepa]]s, a corn-based bread. ====Philippines==== {{See also|Inihaw|}} {{Distinguish|Lechon manok|Lechon kawali|Lechon paksiw}} In most regions of the Philippines, lechón (spelled ''lechon'' without [[diacritic]] but also ''litson'' or ''lichon'') is traditionally prepared throughout the year for special occasions, festivals, and the holidays. Although it acquired the Spanish name, Philippine lechon has pre-Hispanic origins as pigs are one of the [[Domesticated plants and animals of Austronesia|native domesticated animals]] of all [[Austronesian peoples|Austronesian]] cultures and were carried throughout the [[Austronesian Expansion]] all the way to [[Polynesia]].<ref name="Palanca">{{cite web |last1=Palanca |first1=Clinton |title=This is the Philippines' love story with pork |url=https://waytogo.cebupacificair.com/pork-love-story/ |website=Smile Magazine |publisher=Cebu Pacific |access-date=1 October 2019}}</ref> In the former Spanish [[Spanish colonization of the Philippines|colony]] of the [[Philippines]], {{lang|es-PH|lechón}} ({{lang-fil|litsón}}) is considered a [[national dish]]. As the usage of the term has evolved over the years, {{lang|es-PH|lechón}} has now come to refer to roasted pig in general (including suckling pigs). Suckling pigs in the country are referred to as {{lang|es-PH|lechón de leche}}, which corresponds to the term {{lang|es-ES|cochinillo}} in Spain. The native name of lechón is '''''[[inihaw]] [na baboy]''''' in [[Tagalog language|Tagalog]], a general term meaning "charcoal-roasted/barbecued [pig]".<ref>{{cite web |title=LITSÓN |url=https://www.tagaloglang.com/food/meat-dishes/ |website=Tagalog Lang |access-date=11 February 2021}}</ref> Native names were also preserved in other regions until recently, like in [[Cebu]] where it was previously more commonly known as ''[[inihaw|inasal]]'' until Tagalog influence changed it to ''lechon'' in the 2000s.<ref name="Eslao-Alix">{{cite news |last1=Eslao-Alix |first1=Louella |title=From Pugapo to Lapu-lapu |url=https://cebudailynews.inquirer.net/255075/from-pugapo-to-lapu-lapu |access-date=11 February 2021 |work=Cebu Daily News |date=1 September 2019}}</ref> As the usage of the Spanish [[loanword]] evolved over the years in the [[languages of the Philippines]], "lechon" has come to refer to roasted pig in general (including suckling pigs).<ref name=Alejandro/> Roasted suckling pigs are now referred to in the Philippines as "lechon de leche" (which in Spanish would be a linguistic redundancy, though corresponding to the term cochinillo in Spain).<ref>{{cite web |title=Lechon de Leche (Roasted Piglet) |url=https://www.panlasangpinoymeatrecipes.com/lechon-de-leche-roasted-pig-recipe.htm |website=Panlasang Pinoy Meaty Recipes |access-date=3 June 2022}}</ref> It is a national dish of the Philippines.<ref name=PInd>{{cite news |title=Palmonas: Make 'buko' juice as national drink |author=Vicky B. Bartlet |url=http://businessmirror.com.ph/home/science/20802-palmones-make-buko-juice-as-national-drink |newspaper=Business Mirror |date=17 December 2011 |access-date=26 January 2012 |quote=In his House Resolution 1887, Agham (Science) Party-list Rep. Angelo Palmones said the Philippines has already a number of national symbols, such as narra as national tree, sampaguita as national flower, mango as national fruit, milkfish as national fish and lechon (roast pig) as national dish. |url-status=dead |archive-url=https://web.archive.org/web/20120110025953/http://www.businessmirror.com.ph/home/science/20802-palmones-make-buko-juice-as-national-drink |archive-date=10 January 2012 }}<br/>{{cite book|last=Minahan|first=James B.|title=The Complete Guide to National Symbols and Emblems &#91;2 volumes&#93;|url=https://books.google.com/books?id=jfrWCQAAQBAJ&pg=PA152|date=23 December 2009|publisher=ABC-CLIO|isbn=978-0-313-34497-8|page=152}}<br/>{{cite book|last=Geis|first=Darlene|title=A Colorslide Tour of the Philippines: Island Democracy : Bright Garden of the Pacific|url=https://books.google.com/books?id=UFtOgcYuetcC|year=1961|publisher=Columbia Record Club|page=11}}<br/>{{cite news |last=Chan |first=Bernice |date=31 August 2017 |title=The secrets to great lechon - whole roasted suckling pig that's virtually a Filipino national dish |url=https://www.scmp.com/lifestyle/food-drink/article/2108935/secrets-great-lechon-whole-roasted-suckling-pig-thats-virtually |work=South China Morning Post |location=Hong Kong |access-date=14 December 2019 }}<br/>{{cite news |last=Winn |first=Patrick |date=20 December 2012 |title=Philippines: New Year's Eve Lechon |url=https://www.pri.org/stories/2012-12-20/philippines-new-years-eve-lechon |work=Public Radio International |location=Minneapolis |access-date=14 December 2019 }}<br/>{{cite news |last=Goodman |first=Vivian |date=26 December 2014 |title=Filipino community enjoys a taste of home in Akron |url=http://www.wksu.org/news/feature/quickbites/41412 |work=WKSU |location=Kent State University |access-date=14 December 2019 }}<br/>{{cite news |last=Gardiner |first=Michael A. |date=11 December 2017 |title=Pork fat rules at Porky's Lechon |url=http://sdcitybeat.com/food-drink/the-world-fare/pork-fat-rules-at-porky%E2%80%99s-lechon/ |work=San Diego City Beat |location=United States |access-date=14 December 2019 }}</ref> There are two major methods of preparing lechon in the Philippines, the "[[Manila City|Manila]] lechon" (or "[[Luzon]] lechon"), and the "[[Cebu City|Cebu]] lechon" (or "[[Visayas]] lechon").<ref name="Faicol"/><ref name="Manahan">{{cite news |last1=Manahan |first1=Millie |title=Manila or Cebu Lechon: A Staple Filipino Food for all Occasions |url=https://www.wheninmanila.com/manila-or-cebu-lechon-a-staple-filipino-food-for-all-occasions/ |access-date=25 January 2019 |work=When In Manila |date=13 July 2017}}</ref> [[File:Lechon.jpg|thumb|Lechon being roasted in [[Cadiz, Negros Occidental]], Philippines]] Visayan lechon is prepared stuffed with herbs which usually include [[scallion]]s, [[bay leaf|bay leaves]], black peppercorn, garlic, salt, and distinctively ''tanglad'' ([[lemongrass]]) or leaves from native ''[[Citrus]]'' trees or [[tamarind]] trees, among other spices.<ref>{{Cite web |last=sparksph |date=2021-10-02 |title=Cebu Lechon: The best in the country |url=https://suroy.ph/cebu-lechon/ |access-date=2022-08-10 |website=Suroy.ph |language=en-US}}</ref> A variant among [[Hiligaynon people]] also stuffs the pig with the sour fruits of ''batuan'' or ''binukaw'' (''[[Garcinia binucao]]''). It is usually cooked over charcoal made from coconut husks. Since it is already flavored with spices, it is served with minimal dipping sauces, like salt and vinegar or [[silimansi]] (soy sauce, [[calamansi]], and [[labuyo chili]]).<ref name="nweah">{{cite web |title=Nothing quite like Negros Lechon – Bacolod |url=https://sariecruz.wordpress.com/2011/10/20/nothing-quite-like-negros-lechon-bacolod/ |website=Now We Are Hungry |access-date=3 February 2019}}</ref><ref name="Faicol">{{cite news |last1=Faicol |first1=Bea |title=What's the Difference Between Luzon Lechon and Visayas Lechon? |url=https://www.spot.ph/eatdrink/the-latest-eat-drink/75887/lechon-difference-between-luzon-lechon-from-visayan-lechon-lf-a1915-20181130-src-yummy-lfrm |access-date=25 January 2019 |work=Eat + Drink |agency=Spot.ph}}</ref><ref name="Manahan"/><ref name="Chan">{{cite web |last1=Chan |first1=Bernice |title=The secrets to great lechon - whole roasted suckling pig that's virtually a Filipino national dish |url=https://www.scmp.com/lifestyle/food-drink/article/2108935/secrets-great-lechon-whole-roasted-suckling-pig-thats-virtually |website=South China Morning Post |access-date=25 January 2019}}</ref> Luzon lechon on the other hand, is typically not stuffed with herbs. When it is, it is usually just salt and pepper. Instead, the distinctiveness of Manila lechon comes from the liver-based sauce, known as the "lechon sauce". Lechon sauce is made from vinegar, brown sugar, salt, pepper, mashed liver (or [[liver spread]]), breadcrumbs, garlic and onion.<ref>{{cite web |title=Lechon Sauce |url=https://www.kawalingpinoy.com/lechon-sauce/ |website=Kawaling Pinoy |access-date=25 January 2019}}</ref> Manila lechon is also typically cooked over woodfire.<ref name="Faicol"/> Most lechon can either be cooked based on the two main versions, or mix techniques from both. Both variants also rub salt or spices unto the skin to make it crispier, as well as continually baste the lechon as it cooks. Sometimes [[carbonated drink]]s may also be used. They are cooked on a bamboo spit over charcoal for a few hours with constant (traditionally manual) turning. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.<ref name=Alejandro>{{cite book|author=Reynaldo G. Alejandro|title=Food of the Philippines|url=https://books.google.com/books?id=7eZkCwAAQBAJ&pg=PA10|date=8 December 2015|publisher=Tuttle Publishing|isbn=978-1-4629-0545-4|page=10}}<br/>{{cite book|title=Customs and Culture of the Philippines|url=https://books.google.com/books?id=KqDTAgAAQBAJ&pg=PT112|date=15 June 1963|publisher=Tuttle Publishing|isbn=978-1-4629-1302-2|pages=112–113}}</ref> Leftover parts from the lechon, such as the head and feet, are usually cooked into another popular dish, ''[[lechon paksiw]]''. Like lechon itself, ''lechon paksiw'' also differs based on whether it is prepared Luzon-style or Visayas-style, with the former using liver sauce as an essential ingredient, while the latter does not.<ref>{{cite web |title=The Lechon In Our Culture |url=https://www.streetdirectory.com/etoday/the-lechon-in-our-culture-ueceej.html |website=EditorialToday A Guide to Business}}</ref><ref>{{cite web |title=Lechon Paksiw (Bisaya Style) |url=http://www.chedzcakes.com/blog/lechon-paksiw-bisaya-style-chedz-culinary-club |website=Chedz Culinary Club |access-date=25 January 2019}}</ref> In some cases, these parts or stale lechon can be repurposed into another dish, such as [[Sisig]].<ref>{{cite magazine |last=Tiu |first=Cheryl |date=28 February 2015 |title=The Lechon Degustation: A Tribute to the Philippine Suckling Pig |url=https://www.forbes.com/sites/cheryltiu/2015/02/28/the-lechon-degustation-a-tribute-to-the-philippine-suckling-pig/#6c27f98320b6 |magazine=Forbes |access-date=19 February 2020 }}<br/>{{cite news |last=Uy |first=Amy A. |title=Easy holiday leftover makeovers |url=https://www.gmanetwork.com/news/lifestyle/food/288400/easy-holiday-leftover-makeovers/story/ |work=GMA News |location=Philippines |date=1 January 2013 |access-date=19 February 2020 }}</ref> ===Remainder of Asia (other than the Philippines)=== [[File:Shaoruzhu.jpg|thumb|upright|Cantonese style roasted whole suckling pig]] There is also variant of suckling pig among the [[Indonesia]]n non-Muslim ethnic groups, such as the [[Balinese people|Balinese]], [[Batak]], and [[Minahasa]]. Some pork dishes (e.g. in [[Singapore]]) are also influenced by ethnic Chinese. In [[Southeast Asia]], roast suckling pig is eaten in Chinese or Vietnamese restaurants for important parties.<ref name="eastweek"> {{cite web |url=http://dev.eastweek.com.hk/index.php?aid=22284 |title=飲宴6招 色食肥 （Chinese） |work=eastweek |date=6 October 2012 |access-date=28 October 2012 }}</ref> It is also a popular dish at wedding dinners or a party for a baby's completion of its first month of life.<ref name="sina"> {{cite web |url=http://travel.sina.com.hk/news/186/4/1/34892/1.html |title=久享盛名的四更烤乳豬 (Chinese) |work=travel.sina.com.hk |date=9 September 2009 |access-date=28 October 2012 }}</ref><ref name="rthk"> {{cite web |url=http://rthk.hk/special/hongkongtotheworld/episode01_e.htm |title=Siu Mei Kung Fu |work=rthk.hk |date=6 October 2012 |access-date=28 October 2012 }}</ref> ===Non-Latin Europe=== [[File:Mijo peče odojak - panoramio.jpg|thumb|''Odojak na ražnju'', [[Croatian cuisine]]]] [[File:Ganzes Spanferkel.jpg|thumb|upright|''Spanferkel'', [[German cuisine]]]] The [[European cuisine]]s of Austria, Croatia, Georgia, Germany, Macedonia, the Netherlands, Russia, Serbia, Slovenia, [[Switzerland]] and Sweden<ref>{{cite web| last = Langenfeld | first = Annemarie | title = Spanferkel und Pizzen heiß begehrt | publisher = Der Westen | date = 20 September 2009 | url = https://www.derwesten.de/nachrichten/staedte/luedenscheid/2009/9/20/news-133863411/detail.html | access-date = 8 October 2009}}</ref><ref>{{cite web| last = Dadiani | first = Niko | title = Gochi (Roast Suckling Pig) | publisher = About Georgia | url = http://www.aboutgeorgia.net/cuisine/meats.html?page=8 | access-date = 8 October 2009}}</ref> favor the dish highly as well. It accompanies [[goose]] as the traditional Christmas feast of families in Russia and Serbia, while the [[Russian Navy]] maintains a tradition of presenting a roast piglet (or several) to the crew of a ship returning from deployment. Suckling pig is known in German, Austrian and German-Swiss cuisines as '''''Spanferkel''''' and in the Dutch cuisine as '''''speenvarken'''''. It can be roasted in the oven<ref>{{Cite book| last = Scheibler | first = Sophie Wilhelmine | title = Allgemeines deutsches kochbuch für alle stände, oder gründliche anweisung alle arten speisen und backwerke auf die wohlfeilste und schmackhafteste art zuzubereiten: Ein unentbehrliches handbuch für angehende hausmütter, haushälterinnen und köchinnen | publisher = C.F. Amelang | year = 1866 | pages = 157–58 | url = https://books.google.com/books?id=0ehLAAAAIAAJ&pg=PA157}}</ref> or grilled, and is often served at festive occasions such as [[Oktoberfest]].<ref>{{Cite news | last = Dittrich | first = Michael | title = Oktoberfest mit Spanferkel | newspaper = Stimberg Zeitung | language = de | date = 7 October 2009 | url = http://www.stimberg-zeitung.de/6089.php?file_name=210_001_1014110&newsline=lokal&catchline=oe/zb/ln&article_count=1&word_count=555&page_type=/6089.php&mode=detail | access-date = 8 October 2009 | url-status = dead | archive-url = https://web.archive.org/web/20110719085650/http://www.stimberg-zeitung.de/6089.php?file_name=210_001_1014110&newsline=lokal&catchline=oe%2Fzb%2Fln&article_count=1&word_count=555&page_type=%2F6089.php&mode=detail | archive-date = 19 July 2011 | df = dmy-all }}</ref> In Sweden suckling pig is called '''''spädgris''''', it is usually cooked in the oven, or sometimes roasted directly over the fire. It is often stuffed with various fruits such as apples and plums, together with butter and breadcrumbs.<ref>{{Cite book| last = Östman | first = Elisabeth | title = Iduns kokbok | publisher = Isaac Marcus Boktryckeriaktiebolag | year = 1911 | pages = 286–287 | url = http://runeberg.org/idunskok/0309.html}}</ref> ===United States=== The suckling pig is used in [[Cajun cuisine]] in the southern U.S., where the ''Cochon de Lait'' Festival<ref name="cochondelait">{{cite web | url=https://www.cochondelaitfestival.com/ | title=Cochon De Lait Festival in Mansura, Louisiana}}</ref> is held annually in the small town of [[Mansura, Louisiana]]. During this festival, as its name implies, suckling pigs are roasted. Other uses for the suckling pig in the U.S. include slow roasting in an oven or (as in a Hawaiian-style [[pig roast]]) in a pit. The latter remains popular in the [[cuisine of the Southern United States]].{{citation needed|date=January 2012}} ==See also== * [[Asado]] * [[Eisbein]] * {{anli|Fetal pig}} * [[Pig roast|Roasted pig]] * [[Kalua]] * [[List of barbecue dishes]] * [[List of spit-roasted foods]] * [[Lechon kawali]] * [[Lechon manok]] * [[Inihaw]] * [[Pavochon]] * [[Pig pickin']] * [[Siu yuk]] ==Footnotes== {{notelist}} ==External links== {{commons}} *[https://web.archive.org/web/20110719081028/http://www.articledashboard.com/Article/The-Historical-Lechon/811477 The Historical Lechón] *[http://www.indexmundi.com/agriculture//?country=ph&commodity=swine-meat&graph=domestic-consumption Philippines Swine Meat Domestic Consumption by Year] *[https://web.archive.org/web/20130916175041/http://countrystat.bas.gov.ph/?cont=10&pageid=1&ma=C00PNLPI Livestock: Inventory] ==References== {{Reflist}} {{refbegin}} * {{Cite web|url=http://www.eltiempo.com/archivo/documento/CMS-15334000|title=Lechona, ajiaco, fritanga... 'Top' de platos criollos con más calorías|last=Tiempo|first=Casa Editorial El|website=El Tiempo|language=es-CO|access-date=2017-07-08}} {{refend}} {{Wikispecies|Sus}} {{Commons|Suckling pig}} {{Pigs}} {{Barbecue}} {{Guangdong topics}} {{Indonesian cuisine}} {{Filipino food}} {{Symbols of the Philippines}} {{DEFAULTSORT:Suckling Pig}} [[Category:Pig farming]] [[Category:Pork]] [[Category:Food and drink festivals]] [[Category:Louisiana cuisine]] [[Category:Spit-cooked foods]] [[Category:German cuisine]] [[Category:Pork dishes]] [[Category:Barbecue]] [[Category:Colombian cuisine]] [[Category:Cuban cuisine]] [[Category:Ecuadorian cuisine]] [[Category:Philippine cuisine]] [[Category:Puerto Rican cuisine]] [[Category:Dominican Republic cuisine]] [[Category:Spanish cuisine]] [[Category:Cantonese cuisine]] [[Category:Hong Kong cuisine]] [[Category:Holiday foods]] [[Category:Christmas food]] [[Category:Balinese cuisine]] [[Category:Polynesian cuisine]] [[Category:Malagasy cuisine]] [[Category:Stuffed dishes]] [[Category:Baked goods]] [[Category:National dishes]] [[Category:Spanish pork dishes]] [[Category:Latin American pork dishes]]'