Porcelet - Not Kosher But Extermely Succulent !

There are always new products for us Foodies. One of the sure fire purveyors and my personal favorit such company in the US is D'Artagnan. Best poultry, best foie gras, best duck and so much more. And now this one - unlike any pork you’ve ever tasted! This D’Artagnan Porcelet is available through exclusive arrangement with a small Canadian family farm. You’ll get a half of a very young pig separated to provide one shoulder, one leg, and one middle portion. The 100% milk-fed baby pig is rich, tender, moist, and succulent, with a skin so crisp it crackles when you take a bite. This milk-fed porcelet is ten weeks old, organically raised and about eight pounds. This meat is so extraordinary that you really need to try it once.


RECIPE: ROAST PORCELET
Salt and pepper 7- to 8-pound piece of porcelet, put in roasting pan, add 3 cups water, cover tightly, and roast at 325 degrees for 2 hours. Remove cover, increase heat to 350, and roast about 45 minutes more, until skin is crisp. Serve with pan juices. Serves 8 to 10.