Roast Suckling Pig
Slow-roasted suckling pig, prepared with traditional Umbrian herbs and spices. Known for its crispy skin and tender meat.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Roasting whole animals, especially pigs, has ancient roots throughout Europe. In Italy, the tradition dates back to Roman times, where roasted pork was a common celebratory dish. Umbria, known for its rich agricultural heritage and forested landscapes, has long been a region where raising pigs has been a significant part of the local economy and culinary culture. The specific use of Umbrian herbs and spices in preparing suckling pig reflects the region's terroir and culinary traditions passed down through generations.
Roast suckling pig is often a celebratory dish in Umbria, served during festive occasions, family gatherings, and religious holidays. It symbolizes abundance, prosperity, and the connection to the land.
Festive Celebrations
Suckling pig is a centerpiece at many Umbrian festivals and celebrations, particularly those related to agriculture and the harvest. Its presence signifies a time of plenty and sharing.
Family Traditions
Preparing and enjoying suckling pig is often a family affair, with recipes and techniques passed down through generations. It reinforces family bonds and cultural identity.
Regional Pride
The use of local Umbrian herbs and spices in the preparation of suckling pig showcases the region's culinary identity and agricultural heritage. It is a source of pride for Umbrians.
The dominant flavors are a harmonious blend of savory pork, aromatic herbs, and spices, balanced by the richness of rendered fat and the tantalizing crispness of the skin.
The suckling pig itself provides a delicate, almost sweet pork flavor. The traditional Umbrian herbs and spices, such as rosemary, sage, garlic, fennel seeds, and juniper berries, contribute earthy, herbaceous, and slightly peppery notes. The slow-roasting process allows the herbs and spices to infuse deeply into the meat, creating a complex and nuanced flavor profile. The skin is rendered incredibly crispy, offering a satisfying textural contrast and a burst of intense pork flavor.
Scoring the Skin
Scoring the skin deeply in a crosshatch pattern is crucial for rendering the fat evenly and achieving maximum crispiness. Be careful not to cut into the meat.
Salting the Skin
Generously salting the skin well in advance of roasting helps to draw out moisture and further promote crisping. Consider using coarse sea salt.
Slow and Low Roasting
Roasting at a low temperature for an extended period ensures that the meat cooks evenly and remains tender, while the skin gradually crisps up. Patience is key.
Resting Period
Allowing the pig to rest for at least 30 minutes after roasting allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful final product.
Explore additional Meat dishes and restaurants
Explore MeatDiscover top dining spots and culinary experiences in Perugia.
Explore PerugiaLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy