Suckling Pig

A suckling pig is a piglet still nursing on its mother's milk, typically slaughtered before two months of age, that is roasted whole for the table. Auguste Escoffier held that whether stuffed or not, a suckling pig is always roasted whole until its skin turns crisp and golden, and regional recipes vary the stuffing from simple herbs and butter to liver, breadcrumbs and spices. The dish has been eaten since Roman times and is considered a national dish of Cuba, the Philippines, Portugal, Puerto Rico and Spain, known as lechon or leitao in Spanish and Portuguese cuisines. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/