Suckling pig
As suckling pig (from Old High German spunni " teat , chest", Middle High German spünne-värchelin ) or suckling pig are kitchen linguistically young pigs , ie pigs , referred, still drinking milk. They are slaughtered when they are around six weeks old and weigh around twelve to twenty kilograms and are often fried or grilled whole (without offal) . The meat of piglets is particularly delicate, light and mild taste.
The suckling pig is what its name from the old Germanic "spenen" suckle means of "spana", the word for the teat on the udder in the domestic pig. Thus, reference is not made to the wood shavings over which the piglet roasts, but to the still young age.
Mostly animals are used that are not suitable for quick castration without anesthesia , as is customary with pigs in Germany, such as cryptorchids , and that can no longer be kept without castration because they would otherwise exhibit undesirable behavior and / or the Develop boar odor .
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A suckling pig on the charcoal grill
Suckling pig in the grill basket on the gas grill
Pigs in the Boqueria market in Barcelona
Suckling pig in a clay coat
Suckling pig grill station at the 2012 Tollwood Festival
Suckling pig in Bali, Indonesia
