Suckling pig
Suckling Pig
A Suckling Pig (pronunciation: /ˈsʌklɪŋ pɪg/) is a piglet that is fed on its mother's milk (a suckling) and is then slaughtered for its meat when it is between two and six weeks old. The meat from a suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The size of a suckling pig means that it can be conveniently cooked in domestic ovens.
Etymology
The term "suckling pig" originates from the animal's age and diet. "Suckling" refers to the piglet being fed on its mother's milk, while "pig" is the common name for the species Sus scrofa.
Related Terms
- Piglet: A young pig.
- Pork: The culinary name for meat from a domestic pig.
- Pig farming: The raising and breeding of domestic pigs.
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
- Pig's trotters: The feet of a pig, used in cooking and baking.
- Pig's ear: The ear of a pig, often used as a snack, treat, or dog chew.
External links
- Medical encyclopedia article on Suckling pig
- Wikipedia's article - Suckling pig
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