[Mrs Snoodles]

I have an order for a few suckling pigs which may turn into a regular thing depending on how everything goes.  The customer wants them outside in a paddock for a bit, to work off some of the fat but that is all the restaurant owner has asked for.  Both she and I are completely new to suckling pigs...both producing and cooking them.
Can anyone give me any pointers?
Cheers all

[kja]

suckling pigs should still be on their mothers milk at the point of slaughter so not sure where they think the fat is going to be at that age.

we had a guy asking for some a while back he was not so keen when we pointed out a weaner price + killing works out a expensive product.

[Castlehill Farm]

Hello,

This summer we sold a 12 week old saddleback piglet for £100 and the people were real happy with it!
At the same time we did 2 for our self and had a BBQ party with everyone telling us how great the meat and crackling was and we are to do the same next summer making it a annual party!   

[Mrs Snoodles]

Thanks   Had a handy chat with an ex restauranter this am.  Although suckling pig is expensive at the end of it, it is sold at the same price as quality steak, or top British lamb so I'm hoping that I can get a decent deal.  Apparently, Some people want the suckling pigs slightly bigger/older or with a different flavour, so get these to go out on grass.  I also need to work with the buyer to know how they want the pigs presented, rolled, deboned, whole, skin on/off ....a real learning curve this one!    I've been given the details of someone else that produces them, as a business, so I'll let you know how I get on, just in case anyone else is interested.

[kja]

dont forget to check with your slaughterhouse that they will do the kill some wont i know of one that wont do it as the slaughter man objects ! i have come across this with goats too apparently one slaughterman we used did not like the way they sounded he reconed it reminded him of a baby crying