Natural Pork is sourced from family-owned farms across Pennsylvania and Maryland. The pigs are a cross of Duroc and Yorkshire breeds and are raised without the use of subtherapeutic antibiotics, steroids, and growth hormones, making it a 100% all-natural product.

Our suckling and roasting pigs are ideal for entertaining a crowd. Whether you spit-roast the pig over an open fire, grill it over hot coals, or just roast it in the oven, you'll have a feast of super-tender meat and extra-crispy skin. Nothing says serious party like a suckling pig cooked outdoors. It has been this way throughout time and across cultures, and we continue to be drawn to the ritual and the tasty results. In keeping with our standards, the suckling pigs are naturally raised on small farms without added antibiotics or hormones.

The meat itself is slightly leaner than Berkshire pork and has a clean, crisp flavor.

Be sure to select the correct size suckling or roasting pig – one that fits your cooking method: grill, oven, rotisserie, or roasting box and the size of your party. You should allow for 1½ pounds of pork per person.

Useful to keep in mind: suckling pigs that weigh less than 20 pounds generally fit in the average kitchen oven. Anything larger needs a spacious grill or smoker.

Our favorite recipe calls for marinating the pig in a citrusy mixture of orange and lime juices spiked with jalapenos and then slow-roasting the pig over an open fire or in La Caja China, a Cuban roasting box.

If you don’t have a place to dig a pit or have a specialized implement like La Caja China, suckling pig can also be cooked in a high-heat oven. Just be sure you have an oven of a size that can accommodate the pig you are purchasing. Once roasted, the pork can be shredded, and it needs little more than a spicy mojo sauce for serving. Any way you choose to cook it, prepare for some of the moistest, most tender meat and crispy, addictive skin.