The Foodie Guide
The Crooked Billet - Suckling Pig Returns...
I am writing to share my excitement of a dish that we are featuring on our menu from Friday 18th June, Suckling Pig is ready for release, it is one of my favourites and has proved to be the most popular dish throughout our 10 years here.
Suckling Pig Returns...
SUCKLING PIG Barry Pugh’s Farm
Roasted Suckling Pig Chop, Slowly Roasted Leg & House Made Sausage, Apple & Calvados Jelly, Potatoes Vendangeurs de Bourgogne,
Braised Spring Greens, Raisins & Garlic, Roasting Juices
This is not just any suckling pig, this is a Barry Pugh’s Piglet, which we slowly roast whole to achieve the finest crackling. The dish consists of a suckling pig chop, a chunk of the slowly roasted leg, a house made suckling pig sausage with the meat from the shoulder. I have found an old traditional recipe called Potatoes Vendangeurs de Bourgogne which is layers of sliced potato, pork belly and chimney smoked bacon, the ultimate suckling pig indulgence. The dish is completed with apple and calvados jelly sautéed spring greens and cooking juices.
Kind Regards
Emma Gilchrist
Chef
