--- title: "Whole Duroc Suckling Pig | Buy Online + BBQ Recipe | Gustor" canonical_url: "https://gustor.eu/en/meat/whole-duroc-suckling-pig-for-bbq-rotisserie-smoker-or-oven" locale: en meta: description: "Buy a whole Duroc suckling pig, max. 6 weeks old and milk-fed. Delivered frozen. Includes a complete BBQ recipe for Low & Slow, rotisserie and kamado cooking." "og:description": "Buy a whole Duroc suckling pig, max. 6 weeks old and milk-fed. Delivered frozen. Includes a complete BBQ recipe for Low & Slow, rotisserie and kamado cooking." "og:title": "Whole Duroc Suckling Pig | Buy Online + BBQ Recipe | Gustor" --- Home page accountshopping-cart /account /shopping-cart # Whole Duroc suckling pig – for BBQ, rotisserie, smoker or oven ![green-label](https://gustor.eu/_vercel/image?url=%2Fimages%2Fassets%2Fclean-label__green.png&w=320&q=100) No reviews yet This whole Duroc suckling pig is a young piglet, no more than 6 weeks old, sourced from Belgium or northern France and fed exclusively on its mother's milk. The meat is fine-textured, tender, juicy and delicate in flavour. A whole suckling pig is ideal for slow cooking on the BBQ, rotisserie, in a smoker or in a large oven. The suckling pigs are approximately 60 cm long on average and are always delivered frozen by Gustor. - Whole Weaner pig duroc ca 5kg€130.50~~€145.00~~ - Whole Weaner pig duroc ca 5,2kg€135.72~~€150.80~~ - Whole Weaner pig duroc ca 5,4kg€143.55~~€159.50~~ - Whole Weaner pig duroc ca 6,5kg€170.10~~€189.00~~This option is out of stock - Whole Weaner pig duroc ca 6,7kg€175.86~~€195.40~~ **What is a suckling pig?** A suckling pig is a very young piglet that has been fed exclusively on its mother's milk. Our Duroc suckling pigs are no more than **6 weeks old**. Thanks to their young age and milk-only diet, the meat is exceptionally **fine-textured, pale pink, tender and juicy**. It has a mild, refined flavour that is distinctly different from the meat of a mature pig. **Why choose a Duroc suckling pig?** **Duroc** is a pig breed renowned for the quality, tenderness, juiciness and flavour of its meat. In a suckling pig, these characteristics are combined with the animal's very young age and exclusive milk diet. The result is **exceptionally tender and juicy pork**, ideally suited to slow cooking the whole piglet. **A whole suckling pig for BBQ, rotisserie, smoker or oven** Preparing a **whole suckling pig** is ideal when cooking for a larger group. A whole roasted piglet also makes an impressive centrepiece for a **BBQ, garden party, family gathering or other special occasion**. The Duroc suckling pig can be slowly cooked whole on a large BBQ, in a smoker, on a rotisserie or in a sufficiently large oven. Slow cooking helps the meat remain **tender and juicy**, while allowing the outside to become beautifully golden and crispy. **How big is a whole suckling pig?** Our Duroc suckling pigs are approximately **60 cm long on average**. The exact weight can vary from one animal to another. Select your preferred weight from the available options on the product page. Before ordering, always check that the whole suckling pig will fit in your **BBQ, smoker, oven or rotisserie**. Take into account not only the weight, but especially the dimensions of your cooking equipment. **Origin and diet** Our Duroc suckling pigs are sourced from **Belgium or northern France**. The animals are no more than **6 weeks old** and have been fed exclusively on **their mother's milk**. The combination of the Duroc breed, young age and diet gives the meat its characteristic fine texture, tenderness and juiciness. **Always delivered frozen** A whole Duroc suckling pig from Gustor is **always delivered frozen**. Because of its size and weight, a whole suckling pig takes considerably longer to defrost completely than a regular cut of meat. Allow sufficient time and always **defrost the meat slowly under refrigeration** before cooking. **Ingredients and allergens** Ingredients: **100% pork**. Origin: **Belgium or northern France**. **No allergens. No preservatives and no preservation gases.** ## preparation **RECIPE: Suckling pig on the BBQ – how to cook a whole suckling pig Low & Slow** Cooking a **whole suckling pig on the BBQ** looks spectacular, but technically it is no more difficult than preparing pulled pork or short ribs. The key is to cook the pig **Low & Slow using indirect heat**, keep the skin intact to protect the meat from drying out and carefully monitor the internal temperature. A Duroc suckling pig of approximately 6 kg can be cooked **indirectly on a kamado or BBQ, or on a rotisserie**. At a BBQ temperature of around **105–110°C, allow approximately 5 hours of cooking time**, but always let the internal temperature rather than the clock determine when the meat is ready. **A whole suckling pig on the BBQ: easier than you might think** A whole suckling pig on the BBQ looks impressive and may seem challenging to prepare. In reality, the cooking process is surprisingly straightforward. If you have already prepared **pulled pork, brisket or short ribs Low & Slow**, you already understand the most important principles. The secret is simply to **cook slowly using indirect heat, allow plenty of time and monitor the internal temperature**. **What should you know before you start?** Our Duroc suckling pigs are relatively small. A pig weighing approximately 6 kg is on average around **60 to 65 cm long**. By positioning the pig correctly, it can even be prepared on various standard-sized BBQs. Suckling pig contains relatively little fat. It is therefore important to **keep the skin intact during cooking**. Preferably, do not score the skin. It provides a natural protective layer that helps prevent the meat from drying out during the long cooking process. For tender and juicy meat, we recommend cooking **Low & Slow**. You can prepare the suckling pig **on a rotisserie** or **cook it indirectly on a BBQ or kamado**. **Defrosting the suckling pig** Whole Duroc suckling pigs from Gustor are **always delivered frozen**. Allow the pig to defrost completely in the refrigerator well in advance. For a whole suckling pig, allow **at least 48 hours**, and potentially longer depending on its weight. Never start cooking while the meat is still frozen inside. **Preparing the stuffing** Generously season the entire abdominal cavity with **salt and pepper**. Then fill the cavity with roughly chopped: • onions • carrots • apples • garlic • parsley These ingredients release their aromas during the slow cooking process and add a wonderful fragrance and flavour to the inside of the pig. Carefully close the cavity using **butcher's twine**. Make sure it remains securely closed throughout the cooking process. **Preparing the skin for a crispy result** First, thoroughly pat the skin dry. Generously rub **coarse salt** over the entire skin and massage it in well. The salt helps draw moisture from the surface and contributes to a beautifully crispy skin. Next, lightly rub the pig with **olive oil and finely chopped or crushed garlic**. Add freshly ground pepper to taste. Do not score the skin. With a young suckling pig, we prefer to keep the skin intact to protect the lean meat underneath during the long cooking process. **Protect the ears** The ears are thin and can quickly become too dark or burn during a long BBQ cook. Before cooking, wrap the ears in a little **aluminium foil**. If necessary, protect other thin protruding parts in the same way. **Cooking a suckling pig indirectly on a BBQ or kamado** Prepare your BBQ for **indirect cooking at approximately 105–110°C**. Position the suckling pig so that it is not directly above the hot coals and close the lid. For a suckling pig weighing approximately 6 kg, you can use **around 5 hours of cooking time** as a general guideline. This is only an indication. Weight, outdoor temperature, type of BBQ and the actual temperature inside your cooker will all influence the cooking time. **Internal temperature is therefore more important than cooking time.** **Cooking a suckling pig on a rotisserie** When using a rotisserie, secure the suckling pig very firmly. The pig must rotate perfectly with the spit throughout the entire cooking process. If necessary, tie the legs close to the body so that they cannot come loose or catch on anything while rotating. Do not distribute the heat equally underneath the entire pig. **The shoulders and legs are the thickest parts and can take more heat**, while less direct heat is required underneath the middle section. The same principle applies when using a rotisserie: **cook slowly for longer rather than too hot and too quickly**. **What internal temperature should a suckling pig reach?** Always use a reliable **digital meat thermometer** and measure in a thick section of meat without touching the bone. Aim for an **internal temperature of at least 70°C** in the thickest parts. Check the temperature in several places. A whole animal consists of different muscle groups and thicknesses, which will not all cook at exactly the same rate. Always let **the internal temperature determine when your suckling pig is ready, not the clock**. **How do you get crispy skin?** Dry skin is essential for a beautifully crispy result. This is why we thoroughly dried the skin and rubbed it with salt before cooking. If the meat is cooked but you would like the skin to be even crispier, you can temporarily increase the BBQ temperature towards the end of the cooking process. Stay close to the BBQ when doing this. At a higher temperature, the skin can go **from beautifully crisp to burnt very quickly**. **Removing the suckling pig from the BBQ** A fully cooked suckling pig is extremely tender and can easily start to fall apart. When using a rotisserie, **first move the pig to the place where you intend to carve it and only then remove the spit**. Ideally, do this with two people and use sturdy oven gloves or heat-resistant BBQ gloves. **Carving and serving** Allow the suckling pig to rest briefly after cooking before carving. You can then carve the individual cuts separately or remove the tender meat from the carcass and serve it together with pieces of crispy skin. A whole suckling pig is above all a spectacular centrepiece. Whenever possible, **present it whole at the table and carve it in front of your guests**. **Important: use this recipe as a guide** There is no single perfect way to prepare a suckling pig on the BBQ. Temperature, seasoning, stuffing and cooking method can all be adjusted to your own preferences. Use this recipe as a **reliable starting point for your own preparation**. Whether you use a kamado, traditional BBQ, smoker or rotisserie, the key principles remain the same: cook slowly, protect the skin and monitor the internal temperature. ## Sitemap See the full [sitemap](/sitemap.md) for all pages.