Bring a taste of tradition with a twist to your Christmas table.
Our quarter suckling pig offers a festive centrepiece that’s both unique and unforgettable, a nod to holiday feasts from Sardinia to Cuba, reimagined for the modern table.
Roast over tempered coals for gentle smokiness or cook low and slow in the oven to achieve irresistibly crisp, golden crackling and meat so tender and juicy it melts in your mouth.
The perfect choice for a Christmas celebration that’s anything but ordinary.
INGREDIENTS:
- 1 Vic's Quarter Suckling Pig
- 150ml oil
- salt
PREP TIME:
10 minutes
COOKING TIME:
45 minutes
REST TIME:
10 minutes
COOKING INSTRUCTIONS:
- Remove the suckling shoulder from the fridge and cover with salt and let it sit outside the fridge for one hour to come to room temperature.
- Once the shoulder has come to room temperature, wipe off the layer of salt and with a paper towel and place in a pre-heated oven at 245°C for 30 minutes.
- Turn the oven down to 130°C and cook for a further 15 minutes until meat is tender and crackling is ready.
- Rest for 10 minutes and carve into large chunks.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.