A suckling pig is a piglet fed on its mother’s milk (i.e., a piglet which is "suckling"). In a culinary context, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, and is usually prepared for special occasions and gatherings.

The meat from suckling pig is pale and tender and the cooked skin is crisp. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

A firm favourite in Portugal, most supermarkets stock fresh oven ready pigs and where they have a hot food section it normally takes pride of place, we purchased ours ready cooked but from the chill cabinet ready for serving cold or by thorough reheating hot.

We ate ours cold with a salad - delicious.