{{short description|Piglet fed on its mother's milk}} {{Use dmy dates|date=August 2025}} {{multiple image |caption_align=center | align = right | direction = vertical | header_align = center | footer_align = left | image1 = Cochinillos-Mercado de la Cebada.jpg | width1 =275 |alt1=Piglet carcases hanging on butcher's hooks in a market | caption1 =Slaughtered piglets in Madrid market |image2=Cochinillo Asado Segoviano.jpg |width2=275 |alt2=Cochinillo Asado Segoviano.jpg |caption2=Roast sucking-pigs, Segovia, Spain |image3=St John Restaurant, Smithfield, London (4410621202).jpg |width3=275 |caption3=Sucking-pig served at St John restaurant, London |alt3=Whole roast piglet served on a tray }} A '''sucking-pig''' (BrE)<ref name=oed>{{cite OED|sucking-pig}}</ref> or '''suckling pig''' (AmE)<ref>[https://www.merriam-webster.com/dictionary/suckling%20pig "Suckling pig"], ''Merriam-Webster.com Dictionary'', Merriam-Webster. Retrieved 9 August 2025</ref> is a piglet fed on its mother's milk (i.e., a piglet which is still being "suckled"). In culinary contexts, a sucking-pig is slaughtered before the end of its second month. Celebrated since Greek and Roman times, it is traditionally cooked whole, usually roasted, in various cuisines, and is often prepared for special occasions and gatherings.
A variation is popular in Spain and Portugal and their former empires under the name '''{{lang|es|lechón}}''' (Spanish) or '''{{lang|pt|leitão}}''' (Portuguese), but the dish is common to many countries in Europe, the Americas and east Asia. Its popularity in Britain and the US has declined since the 19th century.
==Definition and preparation== According to ''Larousse Gastronomique'', a piglet – in French a {{lang|fr|porcelet}} – is defined as a sucking-pig if it is below the age of two months.<ref>Montagné, p. 757</ref> ''The Oxford Dictionary of Food and Nutrition'' defines the age as four to five weeks.<ref>{{cite book | title=A Dictionary of Food and Nutrition | chapter=Sucking pig | date=2014 | publisher=Oxford University Press | isbn=978-0-19-175239-1 | url=https://www.oxfordreference.com/view/10.1093/acref/9780191752391.001.0001/acref-9780191752391-e-5226 }}</ref> It may weigh as little as three or four kilos (6.6 – 8.8 lbs).<ref name=r518>Riley, p. 518</ref> Mrs Beeton recommended putting the slaughtered piglet into cold water briefly and then immersing it in boiling water, before pulling off the hair and removing the entrails.<ref name=ib/> In his 1907 ''Guide to Modern Cookery'', Auguste Escoffier wrote, "Stuffed or not stuffed, sucking pigs are always roasted whole, and the essential point of the procedure is that they should be just done when their skin is crisp and golden".<ref>Escoffier, p. 459</ref>
==History== 16th-century multilingual dictionary giving the words for "sucking-pig" in Latin, Greek, German, French, Italian, Spanish and English|alt=Per caption|thumb
Many recipes for sucking-pig survive from ancient times. Andrew Dalby in his ''Siren Feasts: A History of Food and Gastronomy in Greece'' (1996) draws attention to the precise and differentiated Greek vocabulary for categorising pigs of varying ages and sizes, and observes that "sucking-pigs, {{lang|el|galathenoi}}, were a particular delicacy".<ref>Dalby, p. 59</ref> Ancient Chinese and Roman cuisine valued the dish: Alan Davidson comments, "the Romans certainly liked sucking pig".<ref>Davidson, p. 623</ref> In her 1985 ''Food and Cooking in Roman Britain'', Jane Renfrew writes, "Sucking pig was roasted in the oven and then served with a thickened sauce flavoured with pepper, lovage, caraway, celery seed, asafoetida root, rue, liquamen, wine must and olive oil".<ref>Renfrew, p. 18</ref> Apicius's fifth-century cookery book {{lang|la|De re coquinaria}} (About Cooking) contains several recipes for sucking-pig, including {{lang|la|porcellum assum tractomelinum}} (stuffed with pastry and honey) and {{lang|la|porcellum farsilem duobus generis}} (stuffed in two ways – one stuffing being a mixture of pepper, lovage, oregano, celery seed, cumin, fennel seed and rosemary, and the other containing laser root, cooked brains, raw eggs and boiled spelt).<ref>Apicius, pp, 70–71</ref> The sucking-pig appears in early texts such as the sixth-century Salic law.{{refn|As an example of a law governing the punishment for theft, Title 2, article 1, is, in Latin, {{lang|la-x-medieval|Si quis porcellum lactantem furaverit, et ei fuerit adprobatum (malb. chrane calcium hoc est) CXX dinarios qui faciunt solidos III culpabilis iudicetur}}. "If someone has stolen a suckling pig and this is proven against him, the guilty party will be sentenced to 120 denarii which adds up to three solidi (Latin coins)." The words {{lang|frk|chrane calcium}} are written in Frankish; {{lang|frk|calcium}} (or {{lang|frk|galza}} in other manuscripts) is the gloss for "suckling pig"; {{lang|la-x-medieval|porcellum lactantem}}.<ref>Gilissen and Gorlé, p. 166</ref>|group=n}}
The first recorded use of the term in English dates from 1553: "Yonge suckynge pygges, {{lang|lat|porci delici}}".<ref name=lm>Mason, p. 761</ref> ''The Oxford Companion to Food'' (OCF) comments, "Sucking pigs are sometimes referred to as suckling pigs; this is incorrect, since it is the mothers who suckle and the young who suck".<ref name=lm/>{{refn|John Ayto in his ''Diner's Dictionary'' (2012) argues that the use of "suckling" to mean sucking milk from the teat rather than giving it goes back to the seventeenth century, though he provides no evidence for this and sticks to the traditional English "sucking pig" in his book.<ref>Ayto, pp. 287 and 356</ref>|group=n}} In the sixteenth century a common alternative term was "roasting pigs".<ref name=oed/> Sucking-pigs were widely used in medieval cookery, and when it became more usual for pigs to be farmed than hunted in forests a larger proportion would be killed and sold as sucking-pigs.<ref name=lm/> In the 18th century Hannah Glasse and in the 19th century Mrs Beeton published recipes for them, "always the most favoured way of cooking them";<ref name=lm/> Mrs Beeton stipulates, "A sucking-pig, to be eaten in perfection, should not be more than three weeks old, and should be dressed the same day that it is killed".<ref name=ib>Beeton, p. 397</ref> The OCF adds, "in recent times sucking-pig has become less and less usual in England and the USA".<ref name=lm/>
==Regional dishes== There are many variations in Western and Asian cuisines:
===Europe, except Iberia=== In his ''366 Menus and 1200 Recipes in French and English'' (1884) the French gourmet Baron Brisse includes "{{lang|fr|cochon de lait rôti}} – roast sucking-pig".<ref name=bb>Brisse, p. 122</ref> He suggests stuffing the piglet with fresh butter seasoned with chopped herbs, salt and pepper or with chopped liver, bacon, mushrooms, capers, mixed herbs, salt and pepper.<ref name=bb/> {{lang|fr|Cochon de lait Saint-Fortunat}} is stuffed with a mixture of cooked barley, the piglet's liver, herbs, chipolata sausages and braised chestnuts and roasted.<ref>Crewe, p. 68</ref> Other French versions of sucking-pig are: *{{lang|fr|cochon de lait à l'américain}} (stuffed with a mixture of liver and sausage meat);<ref name=s169>Saulnier, p. 169</ref> * —{{lang|fr|à l'alsacienne}} (Alsatian style) – stuffed with pork sausage meat mixed with braised sauerkraut and the diced sautéed pork liver, roasted * —{{lang|fr|à la bavaroise}} (Bavarian style) – brushed with oil and roasted, deglazed with thick veal gravy and served with potato dumplings and coleslaw made with diced bacon * —{{lang|fr|à l'anglaise}} (English style) – filled with sage and onion stuffing, roasted; apple sauce mixed with blanched currants served separately * —{{lang|fr|à l'allemande}} (German style) – stuffed with apple slices and currants, roasted; {{lang|fr|à l'italienne}} (Italian style) boned, stuffed with risotto mixed with grated Parmesan and diced salami, roasted * —{{lang|fr|à la farce de foie de porc}} (with liver stuffing) – stuffed with a mixture of butter, eggs, soaked bread and the piglet's boiled chopped liver. seasoned with nutmeg and roasted * —{{lang|fr|à la piemontaise}} (Piedmont style) – stuffed with risotto mixed with grated white truffles, roasted; served with a light tomato sauce * —{{lang|fr|à la polonaise}} (Polish style) – stuffed with braised shredded cabbage mixed with diced ham and roasted * —{{lang|fr|aux pruneaux}} (with prunes) – stuffed with stoned half-cooked prunes mixed with marjoram and roasted * —{{lang|fr|à la russe}} (Russian style) – roasted unseasoned and basted with sour cream; carved and served on buckwheat sauce mixed with the cooked diced liver and diced hard-boiled eggs.<ref>Bickel, p. 517 ({{lang|fr|à l'alsacienne}} to {{lang|fr|à la russe}}, above)</ref> Anne Willan writes that cooks in Alsace generally serve sucking pig hot, those in the adjoining Lorraine tend to braise it and serve it chilled in a clear jelly flavoured with white wine.<ref>Willan, p. 241</ref> French cuisine also includes a recipe for sucking-pig's trotters ({{lang|fr|pieds de cochon de lait à la tchèque}} – Czech style) in which the trotters are cooked in beer with caraway seeds.<ref>Bickel, p. 517</ref> Elizabeth David records as "one of the best dishes of its type I have yet tasted" a galantine from Lorraine, consisting of a whole sucking-pig chopped up with white wine, vegetables, spices and herbs.<ref>David, pp. 202–203</ref> She mentions also "the famous {{lang|fr|porcelet en gelée}}, an elegant brawn of sucking pig which makes a fine hors d'œuvre ... in which pieces of pork lie embedded in a crystal clear jelly".<ref>David, p. 33</ref>Northern Italian barbecue|thumb|alt=Piglet being spit-roast over open wood fire In Italy there are several terms for a sucking-pig: {{lang|it|maialino, porcetto, porcellino di latte}}, or {{lang|it|lattonzolo}}.<ref name=r518/> {{lang|it|Porchetta}} is a sucking-pig stuffed, flavoured with garlic and rosemary, spit-roasted whole and served in slices. The Sardinian {{lang|it|porceddu}} is flavoured with myrtle and spit-roasted whole.<ref>Crewe, p. 152</ref> {{lang|it|Mantecato al maialino}} is a creamy Carnaroli risotto with sucking-pig and Parmesan.<ref>Bianconi, p. 105</ref>
Roast sucking-pig is known in German, Austrian and German-Swiss cuisines as {{lang|de|gebratenes Spanferkel}}.<ref>Scheibenpflug, p. 34</ref> It is often served at festive occasions such as the Oktoberfest.<ref>{{Cite news | last = Dittrich | first = Michael | title = Oktoberfest mit Spanferkel | newspaper = Stimberg Zeitung | language = de | date = 7 October 2009 | url = http://www.stimberg-zeitung.de/6089.php?file_name=210_001_1014110&newsline=lokal&catchline=oe/zb/ln&article_count=1&word_count=555&page_type=/6089.php&mode=detail | access-date = 8 October 2009 | url-status = dead | archive-url = https://web.archive.org/web/20110719085650/http://www.stimberg-zeitung.de/6089.php?file_name=210_001_1014110&newsline=lokal&catchline=oe%2Fzb%2Fln&article_count=1&word_count=555&page_type=%2F6089.php&mode=detail | archive-date = 19 July 2011 | df = dmy-all }}</ref> {{lang|de|Rheinisches Spanferkel}} (Rhine sucking-pig) is roast, basted with beer, and served with a stuffing of butter, veal, bacon, liver, bread, onions, eggs, and herbs, flavoured with nutmeg and Madeira.<ref>Adam, p. 138</ref>
Hungarian cuisine includes not only roast sucking-pig ({{lang|hu|malac sülve}}) but sucking-pig soup ({{lang|hu| malacaprólék-leves }}) and sucking-pig jelly ({{lang|hu| malackocsonya}}).<ref>Fodor and de Kovach, pp. 13, 23 and 38</ref> Until the mid-20th century {{lang|pl|prosię adziewane}} (roast stuffed sucking-pig) was a traditional Polish Easter dish, which might be stuffed with liver ({{lang|pl|farsz podróbkowy}}), buckwheat ({{lang|pl|farsz z kaszy gryczanej}}) or raisin and almond ({{lang|pl|farsz z rodzynków i migdalów}}).<ref>Pininska, p. 166</ref> Roast sucking-pig is known as Пeчeно прасe {{lang|bg|(pecheno prase)}} in Bulgaria, and {{lang|ro|purcel mic la gratăr}} in Romania.<ref>Crewe, p. 38</ref> The Greek version is γουρουνόπουλο γάλακτος {{lang|el|(ghurounopulou ghalaktos)}}.<ref>Crewe, p. 119</ref>
In Sweden sucking-pig is called {{lang|sw|spädgris}}; it is usually cooked in the oven, or sometimes roasted directly over a fire. It is often stuffed with various fruits such as apples and plums, together with butter and breadcrumbs.<ref>Östman, pp 286–287</ref> Russian recipes for sucking-pig include braising Estonian-style in a mixture of sherry and broth, roasting Russian-style, stuffed with giblets and buckwheat, and stuffed with apple and served with a buckwheat and horseradish sauce.<ref>Petit, pp. 132 and 163; and Crewe, p. 232</ref>
{{multiple image | caption_align=center | align = center | direction = horizontal | header_align = center | footer_align = left | image1 =Mijo peče odojak - panoramio.jpg | width1 =300 | alt1=Piglet being roast over open flames in fireplace | caption1={{lang|hrv|Odojak na ražnju|italic=no}}, Croatian cuisine | image2=Ganzes Spanferkel.jpg | width2=150 | alt2=Roast piglet | caption2={{lang|de|Spanferkel}}, German cuisine | image3=Porcetto sardo 3.jpg | width3=338 | caption3={{lang|it|Porceddu}}, Sardinian cuisine | alt3=Piglet on spit, roast }}
===Spain, Portugal and former colonies=== {{cookbook|Lechon asado}} {{Distinguish|Lechazo}}{{See also|Cochinillo asado}}{{Other uses|Lechón (disambiguation)|Leitão (disambiguation)}}[[File:Madrid - Mercado de la Cebada4.jpg|thumb|{{lang|es|Cochinillo}} at a Madrid butchers|alt=piglet carcases displayed for sale]] [[File:Cochinillo asado-Madrid.jpg|thumb|Spanish ''cochinillo asado'']] {{lang|es|Lechón}} (Spanish, {{IPA|es|leˈtʃon}}; from ''leche'' "milk" + -ón), {{lang|es|cochinillo asado}} (Spanish, literally "sucking pig"),{{refn|The ''Larousse English-Spanish, Spanish-English dictionary'' gives two definitions of {{lang|es|lechon}}: "!. [animal] sucking pig. 2. fig [persona] pig, slob".<ref>Moragas, p. 384</ref>|group=n}} or {{lang|pt|leitão}} (Portuguese; from ''leite'' "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide previously colonized by the Portuguese Empire or Spanish Empire. ''Lechón/Leitão'' is a word referring to a roasted baby pig (piglet) which was still fed by sucking its mother's milk. Lechón/Leitão is a popular item in the cuisine in Los Angeles (in the United States), Spain, Cuba, Puerto Rico, Honduras, Argentina, Uruguay, Bolivia, Ecuador, Peru, Costa Rica, the Dominican Republic, the Philippines and other former Spanish colonies, as well as in Portugal, Cape Verde, Angola, Mozambique and other former Portuguese colonies.<ref>Deutsch and Elias, p. 90</ref> The dish features a whole roasted suckling pig cooked over charcoal. It has been described as a national dish of Cuba, the Philippines, Portugal, Puerto Rico, and Spain.<ref>{{cite magazine |last=Maclay |first=Elise |date=1 October 2014 |title=Restaurant Review: Zafra Cuban Restaurant & Rum Bar |url=https://www.connecticutmag.com/food-drink/restaurant-review-zafra-cuban-restaurant-rum-bar/article_73c5a74e-feae-567d-b992-c89a209af233.html |magazine=Connecticut Magazine |location=New Haven, Connecticut, United States |access-date=26 December 2019 |quote=When it comes to "authentic" dishes like lechón asado (which Spain, Puerto Rico, The Philippines and Cuba all claim as their "national dish"), ingredients, recipes and methodology differ contentiously enough to start a war. |archive-date=27 December 2019 |archive-url=https://web.archive.org/web/20191227054958/https://www.connecticutmag.com/food-drink/restaurant-review-zafra-cuban-restaurant-rum-bar/article_73c5a74e-feae-567d-b992-c89a209af233.html |url-status=dead }}</ref>
In most of these regions, lechón/leitão is prepared throughout the year for special occasions, during festivals. It is also the centerpiece of the traditional Christmas Eve dinner (''Noche Buena'') in Cuba,<ref>{{cite news |url=https://www.nytimes.com/1999/12/22/dining/in-miami-christmas-eve-means-roast-pig.html |title=In Miami, Christmas Eve Means Roast Pig |work=The New York Times|date=22 December 1999 |last1=Raichlen |first1=Steven }}</ref> and the Philippines.<ref>{{cite news |title=Despite increased prices, public rush to buy lechon for Noche Buena |url=https://www.gmanetwork.com/news/topstories/metro/930842/despite-increased-prices-public-rush-to-buy-lechon-for-noche-buena/story/ |access-date=13 November 2025 |work=GMA News Online |date=24 December 2024}}</ref>
====Colombia==== {{see also|Colombian cuisine}} Lechona, also known as ''lechón asado'', is a popular Colombian dish.<ref>{{Cite news|url=http://www.colombia.com/gastronomia/asi-sabe-colombia/plato-fuerte/sdi140/15648/lechona|title=Lechona|work=Colombia.com|access-date=2017-07-08}}</ref> It is similar in style to many preparations made in other South American countries, consisting of a roasted pig stuffed with yellow peas, green onion, and spices, cooked in an outdoor brick oven for several hours. Yellow rice is sometimes added, especially in Bogotá. It is mostly traditional to the Tolima Department in central Colombia and is usually accompanied by arepas, a corn-based dough.
====Philippines==== {{Main|Filipino lechon}} [[File:Traditional Filipino cuisine.jpg|thumb|Filipino lechon ({{lang|tl|inihaw na baboy}}) in a traditional Filipino ''noche buena'' (Christmas Eve) dinner. Unlike the Hispanic ''lechón'', it uses weaned pigs and is pre-colonial in origin.]] The pig-roasting traditions of the Philippines (similar to other Austronesian regions) have native pre-colonial origins and is cooked with native methods and ingredients. Native ingredients unique to the Filipino lechón include stuffing like lemongrass, ''batuan'' fruits, and citrus or tamarind leaves. The meaning of "lechón" in Filipino has diverged from the original Spanish to become an umbrella term for "roasted pig" and spit-roasted dishes in general (otherwise known as {{lang|tl|inihaw}} or {{lang|tl|inasal}}). It is used more commonly for weaned or adult roasted pigs rather than to suckling pigs,<ref name="Palanca">{{cite web |last1=Palanca |first1=Clinton |title=This is the Philippines' love story with pork |url=https://waytogo.cebupacificair.com/pork-love-story/ |website=Smile Magazine |date=December 2018 |publisher=Cebu Pacific |access-date=1 October 2019}}</ref><ref name="Eslao-Alix">{{cite news |last1=Eslao-Alix |first1=Louella |title=From Pugapo to Lapu-lapu |url=https://cebudailynews.inquirer.net/255075/from-pugapo-to-lapu-lapu |access-date=11 February 2021 |work=Cebu Daily News |date=1 September 2019}}</ref><ref>{{cite web |title=LITSÓN |url=https://www.tagaloglang.com/food/meat-dishes/ |website=Tagalog Lang |access-date=11 February 2021}}</ref> with Cebu being asserted by American chef Anthony Bourdain as having the best pigs.<ref>{{cite news |title=Pork Art |author=Lara Day |url=http://www.time.com/time/specials/packages/article/0,28804,1893324_1893292_1893289,00.html |archive-url=https://web.archive.org/web/20090429150423/http://www.time.com/time/specials/packages/article/0,28804,1893324_1893292_1893289,00.html |url-status=dead |archive-date=April 29, 2009 |magazine=Time |date=23 April 2009 |access-date=8 April 2013 |quote=Anthony Bourdain — whose love of all things porcine is famous — visited the Philippine island of Cebu with his show No Reservations and declared that he had found the best pig ever}}</ref> When suckling pigs are used in Filipino cuisine, it is known by the redundant name {{lang|tl|lechón de leche}} and roasted in native style. The Spanish-introduced {{lang|es|lechón}} is differentiated under the name {{lang|es|cochinillo}} (spelled {{lang|tl|kotsinilyo}} in Filipino) or {{lang|tl|lechóng-biík}} (literally "piglet lechón").<ref name="Avelis">{{cite news |last1=Avelis |first1=Maribel |title=The Original Cochinillo restaurants, Yes it's where we got the plates technique, too |url=https://cookmagazine.ph/blog/2022/04/19/the-original-cochinillo-restaurants-yes-its-where-we-got-the-plates-technique-too/ |access-date=25 April 2024 |work=Cook Magazine |date=19 April 2022}}</ref><ref>{{cite news |last1=Santos |first1=Jamil |title=Marvin Agustin sa food business: 'Isa 'to sa pinakamahirap na negosyo' |url=https://www.gmanetwork.com/news/balitambayan/trending/965888/marvin-agustin-sa-food-business-isa-to-sa-pinakamahirap-na-negosyo/story/ |access-date=13 November 2025 |work=BaliTambayan |date=12 November 2025}}</ref>
====Puerto Rico==== {{see also|Puerto Rican cuisine}} The dish has been described as a national dish of Puerto Rico. The name of the dish in Puerto Rico is ''lechón asado''.<ref>{{cite magazine |last=Gillan |first=Audrey |date=4 October 2018 |title=Around the Caribbean in 11 dishes |url=https://www.nationalgeographic.co.uk/travel/2018/10/around-caribbean-11-dishes |magazine=National Geographic |publisher=United Kingdom |access-date=26 December 2019 }}</ref><ref>{{cite news |last=Squires |first=Kathleen |date=5 December 2014 |title=Where to Find the Best Roast Pork in Puerto Rico |url=https://www.wsj.com/articles/in-search-of-puerto-ricos-pork-perfecto-1417810943 |work=The Wall Street Journal |access-date=19 December 2019 }}</ref>{{refn|Other dishes have also been described as a national dish of Puerto Rico, such as: asopao<ref>{{cite book|author=Himilce Novas|title=Everything You Need to Know about Latino History|url=https://books.google.com/books?id=zZhjWwXS2X8C&pg=PA164|year=2007|publisher=Plume|isbn=978-0-452-28889-8|page=164}}</ref> and arroz con gandules.<ref>{{cite web |url=https://www.fodors.com/world/caribbean/puerto-rico/experiences/news/from-mofongos-to-maltas-heres-everything-you-should-eat-and-drink-in-puerto-rico |title=From Mofongos to Maltas, Here's Everything You Should Eat and Drink in Puerto Rico |last=Papadopoulos |first=Lena |date=16 March 2019 |website=Fodors |access-date=26 December 2019 }}</ref>|group=n}}
===East Asia=== Suckling pig dishes in parts of Southeast Asia, like Singapore and Vietnam, are influenced by ethnic Chinese cuisine. Roast suckling pig is eaten in Chinese or Vietnamese restaurants for important parties.<ref name="eastweek"> {{cite web |url=http://dev.eastweek.com.hk/index.php?aid=22284 |title=飲宴6招 色食肥 （Chinese） |work=eastweek |date=6 October 2012 |access-date=28 October 2012 }}</ref> It is also a popular dish at wedding dinners or a party for a baby's completion of its first month of life.<ref name="sina"> {{cite web |url=http://travel.sina.com.hk/news/186/4/1/34892/1.html |title=久享盛名的四更烤乳豬 (Chinese) |work=travel.sina.com.hk |date=9 September 2009 |access-date=28 October 2012 }}</ref><ref name="rthk"> {{cite web |url=http://rthk.hk/special/hongkongtotheworld/episode01_e.htm |title=Siu Mei Kung Fu |work=rthk.hk |date=6 October 2012 |access-date=28 October 2012 }}</ref>
{{multiple image |caption_align=center | align = center | direction = horizontal | header_align = center | footer_align = left | image1 = Shaoruzhu.jpg | width1 =147 | alt1=Roast piglet | caption1 =Cantonese-style |image2=Roast Suckling Pig (2505471024).jpg |width2=260 |alt2=Per caption |caption2=Bearing 囍 (Double Happiness) placard at a Cantonese wedding | image3=HK YTM Jordan Road n Canton Road 青葉海鮮酒家 Holly Seafood Restaurant diner food 堂剪乳豬 roasted baby suckling pig June 2025 R12S 01.jpg | width3=260 | caption3=At a Hong Kong restaurant | alt3=Roasted piglet with heavy glaze }}
===United States=== The suckling pig is used in Cajun cuisine in the southern US, where the ''Cochon de Lait'' Festival<ref name="cochondelait">{{cite web | url=https://www.cochondelaitfestival.com/ | title=Cochon De Lait Festival in Mansura, Louisiana}}</ref> is held annually in the small town of Mansura, Louisiana. During this festival suckling pigs are served.
==See also== {{col-begin}} {{col-3}} * Asado * Eisbein * Fetal pig * Roasted pig * Kalua {{col-break}} * List of barbecue dishes * List of spit-roasted foods * Lechon kawali * Lechon manok {{col-break}} * Inihaw * Pavochon * Pig pickin' * Siu yuk {{col-end}}
==Notes, references and sources== ===Notes=== {{Reflist|group=n}}
===References=== {{Reflist}}
===Sources=== * {{cite book | last = Adam | first = Hans Karl | title = The International Wine and Food Society's Guide to German Cookery | year = 1970 | location = Newton Abbot | publisher = David and Charles | isbn = 978-0-7153-4809-3 | url = https://archive.org/details/internationalwin0000adam/page/138/mode/2up | url-access = registration | oclc = 1393054000}} * {{cite book | last= Apicius| first=Caelius |authorlink=Apicius| title=De re coquinaria |editor=M. E. Milham| year=1969 |language=Latin| location=Leipzig | publisher=BG Teubner Publishing|url=https://archive.org/details/decemlibricuiieq0000apic/mode/2up |url-access = registration| oclc= 1148816741}} * {{cite book | last= Ayto| first= John | title= The Diner's Dictionary: Word Origins of Food & Drink| year= 2012 | orig-date=1990| location= Oxford| publisher= Oxford University Press|url=https://archive.org/details/dinersdictionary0000ayto/page/358/mode/2up |url-access = registration| isbn= 978-0-19-174443-3}} * {{cite book | last = Beeton | first = Isabella |authorlink=Isabella Beeton| title = The Book of Household Management | year = 1861 | location = London | publisher = S. O. 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==External links== {{commons}} {{Wikispecies|Sus}} *[https://web.archive.org/web/20110719081028/http://www.articledashboard.com/Article/The-Historical-Lechon/811477 The Historical Lechón] *[http://www.indexmundi.com/agriculture//?country=ph&commodity=swine-meat&graph=domestic-consumption Philippines Swine Meat Domestic Consumption by Year] *[https://web.archive.org/web/20130916175041/http://countrystat.bas.gov.ph/?cont=10&pageid=1&ma=C00PNLPI Livestock: Inventory]
{{Pigs}} {{Barbecue}} {{Guangdong topics}} {{Indonesian cuisine}} {{Filipino food}} {{Symbols of the Philippines}}
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