Want to buy a 20# suckling pig...anyone know where?

Question

I'm cooking a stuffed suckling pig for xmas and all my perveyors are having problems locating me one. Does anyone know where to buy one near san francisco?

Answer 1

This is not a 'where' but a possible 'how'. I saw this recipe and thought it might be of interest. Good luck:


This recipe is only for the adventurous who are willing to try something really new and exciting and authrentic. The whole suckling pig roast is considered the best that can be prepared for a Filipino party and if I am to choose any one dish to be called the Filipino national dish then it shall be the litson.

LITSON
1 whole suckling pig (39 - 50 lbs.)
1/3 cup salt
1 medium sized onion (sliced in half)

Roasting equipment/materials:

10 or more bags of charcoal briquettes
roasting spit (either a steel bar at least 7 ft. long or a bamboo pole of the same length)
a piece of galvanized iron sheet 5 X 7 ft. in diameter
roll of steel wire
several pieces of hollow blocks


# Prepare the roasting area ahead of time. Lay the galvanized iron sheet on a level area in your backyard. Lay the hollow blocks on the top and bottom end of the iron sheet about 6 ft. apart. Place two rows of charcoal briquettes on the left and right sides of the iron sheet (space them apart so the pig is just exactly between the two rows of charcoal when you lay the roasting pit on top of the hollow blocks. Light the charcoal briquettes so that it reaches the right temperature at about the time when you are finished preparing the pig.
# The suckling pig can be ordered from your favoirte butcher or meat store. Once you have taken delivery of the pig give it a thorough cleaning by spraying with hot water and using a disposal shaver to shave the pig to make sure that there are no hairs left on the skin, especially around the eyes, ears, and the snout.

# Place the pig on the spit and tie it firmly onto the spit with the steel wire, making sure that the legs are extended as far as they can go and also tied firmly onto the spit. Secure the back of the pig to the spit as well by piercing the back of the stomach with the steel wire and tying it to the spit.
# Rub roast with salt and the onion all over the interior and exterior of the pig.
# Lay the spitted pig on to the roasting area byt laying the spit on top of the hollow blocks positioned on the top and bottom of the iron sheet.
# Roast the pig for about 5 hours, making sure that the spit is slowly turning to prevent burning the pig. Brush/baste skin with water the first hour of roasting and with the fat drippings every 10 minutes during the last hour to make skin crisp. Roast should be done when the liquid coming out of the skin when pierced with a skewer is clear. The skin should be crispy and golden brown.
# Cut into serving pieces. Serve with sarsa (liver sauce).

SARSA RECIPE (LITSON LIVER SAUCE)
2 tbsp cooking oil
8 large cloves garlic, crushed
2 tbsp. finely chopped onions
1 can liver paste or liver sausage
1 1/2 cup water
1/4 cup vinegar
1 tsp. salt
1 tsp. black pepper
1/4 cup sugar
1/4 cup fine bread crumbs

# Heat oil in saucepan, saute garlic and cook until brown. Add onions and cook 1 more minute.
# Add liver paste to garlic and onions and combine well. Season with salt and pepper, gradually add water and stir well.
# Add vinegar and sugar and let come to a boil without stirring. Add fine bread crumbs stirring until thick.


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Answer 2

Check with your local butcher. If no source there try a pig farmer in you area. 1st link below

or

Prather Ranch Meat Company
1 Ferry Building (Cross Street: Market Street)
San Francisco, CA 94105-1521
[phone]

Conscientious carnivores flock to the Ferry Building outlet of this famous meat purveyor.
Oh yeah, and they have heritage pork as well.

Answer 3

yes go to the livestock auction in crossville tn on saturday theyhave a sale every saturday.