December 18, 2013

National Roast Suckling Pig Day

“Sweet maiden of the spit, grant now my boon, that I might sup on some suckling pig this noon." - Homer Simpson

It's National Roast Suckling Pig Day!

Even in my non-herbivore days I would have been grossed out at the prospect of today's food holiday. I know that part of my job here is to just relay information to you, reader, about the history of these days and maybe some ideas on how to celebrate. But "roast suckling pig"? REALLY?

A suckling pig is a baby pig - one that hasn't been weened from its mother's milk yet - between the ages of two and six weeks old. It is usually roasted (which is typically a two-day process) and served whole; the meat is considered more tender than older pigs.

Insert Piglet saying "Oh, dear" here.

So, how can we still celebrate today without... everything I just mentioned? Some "roast suckling pig" leftover recipes include Cuban sandwiches. Now that's something I can do! Mustard on one side of bread, mayo on the other, melted cheese, tomato, dill pickle, and "ham" slices? I'm in!

Happy National Roast Suckling Pig Day!