Flavor: Crispy Roast Suckling Pig
Country: China (found in USA)
When Seen: July 2024
In a Bite: Mostly sweet
In a Haiku: Straight from mama’s teet. Roasted on blazing charcoal. Crisp, sweet, and tender.
Origin Story: Traditionally, suckling pig is torn from its mother and roasted anywhere from two to six weeks after birth. This version is inspired by the Southern Chinese siu yuk, but comes without the guilt–or joy, depending on who you are–of eating a whole roasted baby big. Will this chip change demand for the real thing, leaving more suckling pigs to grow into adulthood before being roasted? Only time will tell.
Photo and taste submitted by: Alisa
