Milk piglet

Back in the days of Ancient Russia, it was customary to decorate the Easter table with fried milk piglet. They served it exclusively for a festive breakfast, and only the most experienced cook, who had proven himself, trusted to cook such a dish.

The milk pig is therefore called that except for the milk of the pig mother did not eat. Such an animal at the time of slaughter is hardly more than five to six weeks old, so its meat is distinguished by extraordinary tenderness. This, in fact, is the main value of the milk pig.

Of course, the excellent taste of a milk pig directly depends on the correctness of its preparation. But how can you still prepare this product if you have never encountered it? As many centuries ago, two main methods of preparing a milk pig stand out today, which provide for the use of a whole carcass of a young animal.

The first includes a more traditional option - baking a milk pig in the oven. To do this, the fresh carcass is thoroughly cleaned, cut along the belly, gutted and washed. Then they stuff it with all kinds of fillings and sew it with a strong thread. As a filling, it is mainly customary to use a livery (the insides of the piglet itself), which are crushed and mixed with buckwheat, rice or any other cereals. The duration of cooking depends on the weight of the milk pig, but in general it will take at least 3 hours.

According to the second method of preparing a milk pig, a whole animal carcass is placed on a spit and fried in this form over an open fire. True, before preparing a piglet, you also need to thoroughly rinse and marinate for a short time in some light sauce. In addition, there is no need to eviscerate the pig - it is enough to thread the spit through the mouth with an outlet under the tail. Experienced chefs recommend cooking a milk pig on a spit, necessarily on birch coals, assuring that this is how a ready-made dish has a unique taste and characteristic aroma.

In consistency, the finished piglet resembles chicken meat, only a little fatter, but with a characteristic taste of pork. Milky-paired notes, delicate meat fibers and a crispy crust make the hearts of dairy piglet lovers flutter. In general, we can safely say that the efforts spent on the preparation of this handsome man are worth it in order to get unique pleasure from the feeling of the primitive taste and aroma of a milk pig fried on a spit.