Suckling Pig Shoulder Roast - 2.6kg
Suckling pig has a more delicate flavour than mature pork. It is leaner and the meat is more tender so this shoulder will make a delicious roast.
Expertly prepared by our butchers, this Suckling pig shoulder has been boned and rolled ready for roasting, leaving the skin on for that all important crispy crackling.
Roast this portion of the suckling pig over beautifully tempered coals. Alternatively this will cook beautifully in an oven low and slow. When cooked perfectly, this shoulder pork will deliver you the most incredible crispy, crunchy crackling and soft, succulent meat. For best results rub your shoulder pork liberally with course, natural sea salt at least one hour before cooking.
** Any leftover pork can be re-used to make a roast pork shoulder ragù - gently braise tender leftover shoulder meat with a fennel-onion soffritto, white wine, and chicken stock, add a squeeze of lemon and serve with pappardelle pasta.