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Pig, Sucking

Sucking pigs are in season all the year round, though they are to be preferred in cold weather, and are at their best from the middle of. November to the end of December. To be eaten in perfection they should not be more than three weeks old, and should be cooked as soon as possible after they are killed, as they deteriorate in quality every hour that they are kept. Sucking pig is fattened with milk and whey, with the addition of barley-meal. Some consider the flesh a great delicacy; others, however, hold it to be too luscious. It is very nourishing, but not so digestible as might be supposed. The price of a sucking pig varies considerably with the season and the demand; they may be had sometimes for 5s. or 6s., at others 20s. or 25s. may be asked for them. The average cost is from 6s. to 9s.