Suckling pig (or sucking pig) is known in German cuisine as Spanferkel. It is often grilled and served at festive occasions. It's more than a meal. It's an event.
By far the hardest thing in suckling-pig-grilling is to obtain the barbecue and the piglet on a spit. The only task in the five to six hours it lasts to grill the piglet is to monitor it while sitting in a camping chair under an umbrella next to the grill, to control the heat supply, and to drink not too much of cool beer. Pouring a a bit of beer over the pig every now and and then adds additional flavour.
'Suckling pig from the grill' may sound like something primitive, decadent and medieval, but Whole Suckling Pig is a true delicacy and is served at the finest establishments around the world.
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