A Roast Suckling Pig is the perfect dish for Christmas dinner. Here is the perfect Pig recipe.


  • 1 suckling pig (approx. 4kg)

  • 2 tbsp salt

  • 1 tbsp freshly ground black pepper

  • 1 bunch sage

  • 1 bunch thyme

  • 1 bunch rosemary

  • ¼ cup olive oil

  • Glaze

  • 1 cup preserved quince, finely diced

  • ½ cup calvados

  • 2 tbsp sugar

  • 2 shallots, finely diced

  • 2 tbsp chives, finely chopped

  • knob of butter


  • 1.

    Preheat the oven to 220°C

  • 2.

    Wrap the ears and the tail of the piglet with aluminium foil to stop them burning. Sprinkle 1 tablespoon of the salt and all of the pepper in the cavity of the piglet and stuff the bunches of herbs. Rub the oil all over the piglet and sprinkle with the remaining salt. Place the piglet on a rack inside a large roasting tin, with the belly facing down.

  • 3.

    Roast for 20 minutes. The skin will puff up and become crisp. Remove the piglet from the oven and lower the oven temperature to 160°C. After 5 minutes, once the oven has cooled a little, return the piglet to the oven and cook for a further hour. If you are using a meat thermometer, inset it into the shoulder or near the pelvis bone (the thickest parts). The meat is cooked when the internal core temperature reaches 72°C.

  • 4.

    Transfer the cooked piglet to a hot dish and leave it to rest for 30 minutes in a warm spot.

  • 5.

    To make the glaze, melt knob of butter in a pan over a medium heat. Add shallots, calvados, quince and sugar. Cook for 5 – 6 minutes or until sauce thickens nicely. Stir through chives.

  • 6.

    Carve the roast piglet at the table, drizzle over a generous amount of the quince glaze and serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 3354kj
  • Fat Total 308g
  • Saturated Fat 104g
  • Protein 111g
  • Carbohydrate 11g
  • Sugar 4g
  • Sodium 2082mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by DushReport
My family would love to organise the ***ling pig dish for my fathers 80th birday to be held on Sunday 19 January. Are you able to let me know where I can purchase a ***ling pig approx. 4 to 8 kg.? I live in Melbourne

Many thanks
Posted by BelvaReport
Where could you buy a 4kg ***ling pig in Melbourne? Would love to try this recipe for Christmas.