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'{{Dablink|For the most familiar species, see [[domestic pig]].}} [[Image:Suckling pig.jpg|225px|thumb|right|A suckling pig prior to being roasted for consumption at an American [[tailgate party]]]] A '''suckling pig''' (or '''sucking pig'''''<ref>"Sucking pig," {{citation | last = | first = | authorlink = | coauthors = | title = | work = [[Oxford English Dictionary]] | publisher = Oxford University Press | year = 1989 | url = http://www.oed.com/ | format = | doi = | accessdate = 2009-10-08}}</ref>) is a [[piglet]] fed on its mother's milk (i.e., a piglet which is still a "[[suckling]]"<ref>{{citation | last = | first = | authorlink = | coauthors = | title = | work = [[Oxford English Dictionary]] | publisher = Oxford University Press | year = 1989 | url = http://www.oed.com/ | format = | doi = | accessdate = 2009-10-08}}</ref>). In [[culinary]], 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 [[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, ''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)|solidus]]." The words "chrane calcium" are written in Frankish; "calcium" (or "galza" in other manuscripts) is the [[gloss]] for "suckling pig"; ''porcellum lactantem''.<ref>{{Cite book | last = Gorlé | first = Frits | authorlink = | coauthors = John Gilissen | title = Historische inleiding tot het recht, Volume 1 | publisher = Kluwer | year = 1989 | location = | page = 166 | url = http://books.google.com/books?id=axXa7FK6JTEC&pg=PA166 | doi = | id = | isbn = 9789063216542}}</ref> These glosses in Frankish, the so-called ''Malberg-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 | authorlink = | coauthors = | title = Germanische Rest- und Trümmersprachen; Volume 3 of Ergänzungsbände zum Reallexikon der germanischen Altertumskunde | publisher = Walter de Gruyter | year = 1989 | location = | pages = | url = | doi = | id = | isbn = 9783110119480}}</ref> ==Regional dishes== There are various preparations for suckling pig in Western and Asian cuisines. ===Spanish-speaking countries: Lechón=== {{Unreferenced section|date=September 2010}} {{cookbook|Lechon asado}} Lechón is a pork dish in several regions of the world, most specifically [[Cuisine of Spain|Spain]] and its former colonial possessions throughout the world. The word ''lechón'' originated from the [[Spanish language|Spanish]] term ''leche'' (milk); thus ''lechón'' refers to a suckling pig that is roasted. Lechón is a popular cuisine in [[Spain]], [[Cuba]], [[Puerto Rico]], [[Colombia]], [[Costa Rica]], the [[Dominican Republic]], other Spanish-speaking nations in [[Latin America]] and considered as the National Dish of the [[Philippines]]. The dish features a whole roasted pig cooked over [[charcoal]]. In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a [[rotisserie]] action. ===Balinese=== {{Unreferenced section|date=September 2010}} Balinese cooking has a type of suckling pig called [[Guling Celeng]]. ===Chinese=== {{Unreferenced section|date=September 2010}} [[Image:Roastedpigsiumei.jpg|200px|thumb|left|A preparation of <!--Clearly too old for a suckling pig : suckling --> pig from [[Chinese cuisine]]]] In [[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 whole, it is known as [[wiktionary:乳|乳]][[wiktionary:豬|豬]], ''ru3 zhu1''. {{-}} ===European=== [[Image:Ganzes Spanferkel.jpg|150px|thumb|''Spanferkel'', [[German cuisine]]]] The [[European cuisine]]s of [[Romania]], [[Portugal]], [[Germany]], [[Croatia]],<ref>{{Cite web| last = Langenfeld | first = Annemarie | title = Spanferkel und Pizzen heiß begehrt | publisher = Der Westen | date = 2009-09-20 | url = http://www.derwesten.de/nachrichten/staedte/luedenscheid/2009/9/20/news-133863411/detail.html | accessdate = 2009-10-08}}</ref> and [[Georgia (country)|Georgia]]<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 | accessdate = 2009-10-08}}</ref> favor it highly as well. It also accompanies [[goose]] as the traditional [[Christmas]] feast of families in [[Russia]] and [[Serbia]]. Suckling pig is known in German cuisine as '''Spanferkel'''. 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 = http://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 = German | date = 2009-10-07 | 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 | accessdate = 2009-10-08}}</ref> ===American=== {{Unreferenced section|date=September 2010}} The suckling pig is still used in [[Cajun cuisine]] in the southern U.S., where the ''Cochon de Lait'' festival is held annually in the small town of [[Mansura, Louisiana]]. During this festival, as its name implies, suckling pigs are roasted and made into items such as [[pork rinds]] and [[boudin]]. Other uses for the suckling pig, throughout the USA, include slow roasting in the oven or (as in a Hawaiian-style [[pig roast]]) in a pit. The latter remains popular in the [[cuisine of the Southern United States]]. ==See also== *[[Asado]] *[[Eisbein]] *[[Roasted pig]] *[[Kalua]] ==References== {{Reflist}} ==External links== *[http://www.articledashboard.com/Article/The-Historical-Lechon/811477 The Historical Lechón] *[http://www.elboricua.com/lechon.html Lechón en la varita - Lechón Asado] {{Wikispecies|Sus}} {{Commons|Suckling pig}} {{DEFAULTSORT:Suckling Pig}} [[Category:Pig farming]] [[Category:Pork]] [[Category:Food festivals]] [[Category:Louisiana cuisine]] [[Category:Spit-cooked foods]] [[Category:German cuisine]] [[Category:Pork dishes]] [[Category:Barbecue]] [[Category:Cuban cuisine]] [[Category:Puerto Rican cuisine]] [[Category:Dominican Republic cuisine]] [[Category:Holiday foods]] [[Category:Cuisine of the Southern United States]] [[de:Spanferkel]] [[es:Lechón]] [[eo:Suĉporkido]] [[fr:Cochon de lait]] [[nl:Lechon]] [[pfl:Schbanfärgl]] [[pt:Leitão (gastronomia)]] [[sl:Odojek]] [[th:หมูหัน]] [[zh:燒乳豬]]'