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Where to buy suckling pig?

xiong xiong Dec 17, 2003 12:07 PM

I feel a bit inspired to make a roasted suckling pig for xmas. Does anyone know where in Bay Area I can buy a suckling pig?

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  1. p
    Peter RE: xiong xiong Dec 17, 2003 12:41 PM

    You are going to roast it yourself? I'd like to see that! I have never seen one on sale (uncooked). I am thinking you'd have to go to the source (a pig farmer). Or you can ask some of the Chinese markets where they get their pigs.

    13 Replies
    1. re: Peter
      xiong xiong RE: Peter Dec 17, 2003 01:16 PM

      hmm... yes...i was thinking about roasting it myself... maybe too ambitious

      1. re: xiong xiong
        Melanie Wong RE: xiong xiong Dec 17, 2003 01:19 PM

        Here's a link to one source...haven't tried it myself, so please report back if you do!

        Link: http://www.chowhound.com/topics/show/...

        1. re: Melanie Wong
          Elisa B. RE: Melanie Wong Dec 17, 2003 01:47 PM

          Funny you should ask. I was in Magnani's on Hopkins in Berkeley the other day when someone came in to ask about getting a suckling pig. I think they said they could order one, but it would cost $500 for a 100-lb. pig (the average size), or about the same price (since higher cost per pound) for a 30- to 50-lb. pig. The woman asking said she would stick with her usual holiday duck. You could try giving them a call!

          1. re: Elisa B.
            Melanie Wong RE: Elisa B. Dec 17, 2003 01:52 PM

            A true suckling pig should be less than 20 lbs, and more on the order of 13-15 lbs. That size will fit in a home oven.

            1. re: Melanie Wong
              Elisa B. RE: Melanie Wong Dec 17, 2003 01:55 PM

              Ah well, you revealed my ignorance (and Magnani's?), then. I think all of us in the shop that day were envisioning a big thing on a spit a la Lord of the Flies. (Ha ha, at first I wrote "Lord of the Rings.")

              1. re: Elisa B.
                nja RE: Elisa B. Dec 17, 2003 01:58 PM

                100lb... must be the suckled, not suckling, pig.

                1. re: nja
                  fredinski RE: nja Dec 22, 2003 05:24 PM

                  I bought one a couple of years ago from a roaster on Stocton near Brdwy I know there are a few shops on the west side of stocton. Anyway they charged a bottom line price $75 and not by the lb. no matter if they were smaller or not. I asked. Anyway result was a nicely roasted moist and crispy skined pig.

            2. re: Elisa B.
              Peter RE: Elisa B. Dec 17, 2003 03:31 PM

              You can get a pig roasted and cut up from Chinese supermarkets for less than $5.00 a pound.

            3. re: Melanie Wong
              xiong xiong RE: Melanie Wong Dec 17, 2003 03:38 PM

              Apprently, Dayna raises pig for hobby. And if I get a pig from her, it would be live. I would have to kill and dress it myself..... definetely not what i was thinking to do.

              1. re: xiong xiong
                Melanie Wong RE: xiong xiong Dec 17, 2003 03:53 PM

                Ha! I didn't even try it when I was in 4-H and don't think I could manage it now.

                Here's an old thread with a few more ideas to explore.

                Link: http://www.chowhound.com/topics/show/...

                1. re: Melanie Wong
                  Ray Bridges RE: Melanie Wong Dec 17, 2003 05:25 PM

                  If people had to do their own slaughtering, there'd be a lot more vegetarians than there are at present.

                  1. re: Ray Bridges
                    Ruth Lafler RE: Ray Bridges Dec 17, 2003 06:02 PM

                    Maybe, maybe not. Not so long ago everyone did their own slaughtering (my grandmother, and probably most people's grandmothers, killed her own chickens), and vegetarianism was practically unheard of. People who are brought up with slaughtering don't have any problems with it, it's only people who have been isolated from the realities of where meat comes from who feel squeamish. If everybody did it, it wouldn't be a big deal.

                  2. re: Melanie Wong
                    Melanie Wong RE: Melanie Wong Dec 17, 2003 06:09 PM

                    Now that I think about it, I picked up Dayna's contact info from a poster in a butcher shop in Santa Rosa, Carniceria Contreras. Maybe you could arrange to have it delivered there and have them slaughter and dress it for you.

                    Link: http://www.chowhound.com/topics/show/...

          2. y
            Yimster RE: xiong xiong Dec 17, 2003 04:30 PM

            I recommed that you go to a Chinese Deli that sells Roast Pig and ask if they will order a small piglet for you and if the size they get is too large for your oven than I am sure they will roast it for you.
            Since they hang their pigs from a hook it will go out better than cooking it in your own oven.
            The cost for a sixty plus pound pig is about 150 dollars.
            Good luck.
            If you tell the area you want to buy the pig I am sure someone here will help you out with the Chinese deli.

            2 Replies
            1. re: Yimster
              Michael RE: Yimster Dec 18, 2003 01:17 PM

              Of course, this assumes that you want a Chinese style suckling pig. Julia Child vol. II has a Roast Suckling Pig Stuffed with Rice, Sausages, Apricots, and Raisins (p.226). The ten to twelve pound piglet specified in the recipe could fit in a home oven.

              1. re: Michael
                xiong xiong RE: Michael Dec 18, 2003 05:26 PM

                i was thinking about doing a porchetta. i saw recipes in chez panisse's menu and cafe cookbooks.

            2. n
              Nathan Lee RE: xiong xiong Dec 17, 2003 05:52 PM

              About three years ago I had the same inspiration and spent a few hours talking with various suppliers and farmers in colorado. I wanted a dressed pig between 9-12lbs which are called iso-wean (weaned by isolation). Those are very hard to come by in the U.S as they are usually only sold to farmers who then raise them for the market. The price could be anywhere from $25 to $50 but that's not including shipping and handling. I'm sorry I don't have the contact numbers anymore, but you can do a search for pig farmers. I think I started with Modesto Meats.

              My dad and I plan to attempt the Pig Roast for Christmas. I live in San Diego now and have found a source for piglets in the South Bay. Good luck

              5 Replies
              1. re: Nathan Lee
                Melanie Wong RE: Nathan Lee Dec 17, 2003 07:40 PM

                In case xiong2 decides to buy a cooked piglet instead of roasting at home, here's your post describing your wedding fare.

                Link: http://www.chowhound.com/topics/show/...

                1. re: Melanie Wong
                  Nathan Lee RE: Melanie Wong Dec 17, 2003 07:46 PM

                  We ordered a suckling pig for Thanksgiving but it wasn't nearly as good. I think they forgot the application of marinade at the halfway point or something. They were so busy with Turkeys that they must have forgotten. The skin was very crunchy but the flavor wasn't nearly as good. There's another Chinese BBQ place in the Richmond that has real suckling pigs (~15lbs). I'll ask my dad to get the name and address. Maybe Xiong can ask for an uncooked piglet.

                  1. re: Nathan Lee
                    Melanie Wong RE: Nathan Lee Dec 17, 2003 07:52 PM

                    Please do find out from your dad. I, for one, am always interested in places that offer real suckling pig (roasted) as take-out.

                    Happy holidays!

                    1. re: Melanie Wong
                      Michael Rodriguez RE: Melanie Wong Dec 17, 2003 10:24 PM

                      There's a place in Oakland Chinatown that offers suckling pig ready-to-eat for take out. I've never tried it, but I have eaten other food they've prepared, and it's been good. Eighth St. between Franklin and Webster, across the street from the New Hong Kong. I'll look up the name if you wish.

                      1. re: Michael Rodriguez
                        Melanie Wong RE: Michael Rodriguez Dec 18, 2003 06:44 PM

                        You needed to ask, sir? (g) A name and a suckling pig tasting note would be great, when you have the chance, please.

              2. d
                Donna RE: xiong xiong Dec 18, 2003 10:39 AM

                I think the usual Friday special at Lulu's is roast suckling pig. You might call them and ask where they get theirs or if they'll sell you one.

                1. x
                  xiong xiong RE: xiong xiong Dec 18, 2003 05:29 PM

                  I found out from Dittmer's that they can order one with about 1 week of notice (after the holidays) at ~$6/lb depending on the size; smaller is more expensive.

                  thanks for all your inputs!

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