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Dec 29, 2009 03:57 PM

Suckling Pig, San Diego

Where can a person find a suckling pig on short notice by the mid-morning of December 31st? Is this out of the question without special order?


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  1. Did you try 99 Ranch?

    7330 Clairemont Mesa Blvd
    San Diego
    (858) 565-7799

    4 Replies
    1. re: Beach Chick

      Actually, I did. No dice. Looking for something in the 25-30 lb range.

      1. re: SaltyRaisins

        I would call some butchers: Iowa Meats, Siesels, Bisher's, T&H Meats.

        1. re: honkman

          Another possibility would be to call restaurants who serve suckling pig and ask them if they could sell you one or were they get it. I heard that Kaiserhof is roasting suckling pig from time to time. Just call them.

        2. re: SaltyRaisins

          Chinese BBQ in SD..

          Cam Ky Chinese BBQ · (619) 285-1855
          Tom's Chinese BBQ · (619) 563-8225
          Sam Woo BBQ Restaurant · (858) 505-9888

        1. I know that Hamilton Meat Co., a wholesaler, deals in them. You could try Da-Le Ranch. They are local and raise pigs. Curtis Womach also has access to locally raised pigs. Not sure if suckling pigs would be available. I think finding a local person raising meat would be a more likely option than a commercial meat provider.

          1. Got one, predressed, through Cowboy Star. 15lb for $150. 20lb and larger, $7 per pound. Thanks friends! I'll let you know hot the backyard imu works, and what dirt-roast piglet tastes like to this Jewish boy.


            2 Replies
            1. re: SaltyRaisins

              Woah, good score. I searched in vain before for a suckling pig but could not find one. My mom called all the Vietnamese and Chinese places around town. They told her they couldnt' because of health regulations or something. In any event, I did find a source for suckling pigs up in Escondido, and it may be one of the names mentioned above. I have to grab the name again from my friend (his dad uses the place often). They don't always have suckling pigs so you gotta call in early sometimes. I think 20 lbs would be max for a suckling. IIRC, the price was very reasonable. But meat prices could have changed

              Bisher meats was able to get pigs but it was also not guaranteed to be suckling. Those suckers just keep growing so you have to catch them at the right time!

              1. re: deeznuts

                Yeah, I failed to get a suckling pig a few months ago, called everywhere, no one could get me one faster than 2 weeks. I ended up getting a larger pig that at Bristol Farms (they were able to get it for me in 4 days, which was just in the nick of time). Anyway, congrats.

                I did my pig in a Caja China. Delish:

            2. Dug the imu, and fortunately my main concern was provided for by mother nature: the heavily deformed sedimentary sands of San Diego gave forth a load of erratic granodioritie that must have been swept across a plain by a Yukon-sized river before the Cuymaca's were even uplifted. Make for perfect, round, 4-inch diameter roasting rocks. One to go into the pig, the rest below. I'm getting my greens at Ranch 99, unless one of you knows a source for banana stalks. Otherwise, I'm using ti leaves, watercress, banana leaves and cabbage for steam. Gonna serve with habichuelas rojas guisados and buttered rice. A Caribbean take on this Hawaiian method.


              7 Replies
              1. re: SaltyRaisins

                Give Specialty Produce a call regarding those banana stalks. Can't promise, but they might have them. Really great items for use in cooking.

                1. re: SaltyRaisins

                  Sounds yummy! You gonna throw in some sweet potatoes, breadfruit, taro, plantains, etc?

                  1. re: The Office Goat

                    We're going to keep it experimento-simple this time. Our first. Just the pig so that we make sure to get the heat consistent, even, and in the zone. I feel pretty good about our gear, and am confident that everything will go perfectly. And then after everybody's done chewing their charred-but-simultaneously-raw meat, we'll see who's laughing last. The pig!

                    (I feel like I'm replicating that journalistic trope where the thirty-something techno-hipster decides to master something like this to feed and impress his social circle and ends up spending a fortune on a fad and blogging about it and shit. Sorry about that.)

                    No, this will be a group of musically-talented yet culinarily-inexpert guys putting a pig in the contaminated ground with hot rocks 'n frozen banana leaves. And lots of other assorted "asian" greens. Just to see what happens.

                    We pull this off, and I still bet we'll do it two weeks from now or something, and then not again for, like, two years. The driving around town you gotta do for this is an effing chore, but kinda pleasantly goal-oriented, too.

                    Then we'll add the purple yams, fish, lau-lau, camel, durrian, tzongtze, spam, ortolan, and breadfruit. It's a big pit.

                    1. re: SaltyRaisins

                      We want to see photos attached to your posts.

                      1. re: honkman

                        Okay, but in return I want to see a photo of you eating at McDonald's giving a thumbs up. A McRib.

                        1. re: SaltyRaisins

                          No way in hell will I eat at McD :)
                          But we want to see some before and after pictures of the pig.