Roast suckling Pig

A sucking pig refers to a piglet that has been fed on its mother’s milk and then killed for its meat when it’s between 2 and 6 weeks old.
Spanish speaking countries like the Philippines, Cuba, Puerto Rico, Spain and other Latin American countries call it Lechon and the piglet is usually roasted over charcoal, rotisserie style and served during the holidays and festivals.
The Chinese eat it whole in Cantonese cuisine, while other countries like Romania, Croatia, Portugal and Germany will grill it or roast it in the oven for special occasions.
Parts of the deep south in the US celebrate Cochon de lait where suckling pig is the centerpiece of Cajun cuisine.

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