All our piglets are from British native breeds, such as Gloucester Old Spot, Saddleback, Oxford Sandy Black and Berkshire and raised on our own farm.
Cooking and serving a suckling pig needn’t be as difficult as you might think, follow our guide to get the best results and feel free to add your own innovations.
Anything within our available range of 6 to 16 kg will give you a tender and flavoursome result.
If you allow 500g per person or 750g if it’s a very special occasion with lots of big appetites, this should be plenty. So let’s say an 8kg suckling pig will feed 10 – 12 people.
Other than this, you will need to consider the size of your oven and roasting dish. Ideally you want the pig to sit with it’s back facing upwards rather than on it’s side, as this will give you a much better and larger crisped area. If you’re worried about the size, we can cut the pig into two halves for you, or you could do this yourself with a sharp knife and a clean hacksaw.