Slow roasted pork recipe - in Ecuador this type of pig is known as "Lechon" or "Hornado"

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A suckling pig or sucking pig is a piglet fed on its mother's milk (, a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

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Size: 7360px × 4912px
Location: Milan, Metropolitan City of Milan, Italy
Photo credit: © Alexandre Rotenberg / Alamy / Afripics
License: Royalty Free
Model Released: No

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