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8,97 €/kg
97kg in stock
Roumeliot suckling pig from tender milk-fed pork stands out for its exceptional juiciness and crispy skin, ideal for traditional festive tables.
Best roasted in the oven at medium-low temperature (around 160°C) for several hours, preserving natural juices and creating a golden crust.
Pairs perfectly with oven-roasted potatoes or seasonal vegetables, complemented by cool beer or white wine for full enjoyment.
Before roasting, prick the skin with a fork or knife for extra crispiness.
Marinate the suckling pig overnight for even richer flavor.
During roasting, grill on high for the last 30 minutes to add color and crust.
Let the meat rest at least 15 minutes before serving to retain its juices.
Roast in the oven for several hours at low to medium temperature (150–170°C) until juicy with crispy skin.
You can add herbs (garlic, oregano, thyme) or a bit of mustard to the surface before roasting.
Ideally served with oven-roasted potatoes, seasonal vegetables, or cabbage-carrot salad.
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