Hog Roast

[cooperlola]

Any ideas how I'd go about sourcing a suckling pig for a hog roast?  It seems a bit left-field for the butcher in the village!

[NormanH]

Lots of places here offer 'cochon à lait' as a dish on the menu, and we are a primarily vine growing area, so it must be easy to find at somewhere like Métro.

[just john]

Lovely grub, we are quite lucky locally because there is an abattoir who will supply the animal, a restaurant who specialise in setting up your site, cooking and serving, and a local Traiteur who will also provide the service, I can't say how much but perhaps worth checking out these sources in your area.

[Pommier]

I'd think it'd be easiest to contact a traiteur as they'd do the whole thing (unless you want to cook it yourself?)

[idun]

Interesting, I have never seen one done in France. In my region associations had méchoui's during the summer months, which I loved.

[Hereford]

Up here in Normandie they seem to be very popular. Lots of adverts so a choice of suppliers - who do the whole thing.  My Dad wants one when he is 90 next summer.

Good luck with finding one.

[cooperlola]

Excellent tips all, thanks guys and gals.  It will be a "cook it yourself" job on the LM campsite next year so I have loads of time.  I'll start with my traiteur/butcher in the village and go on from there.[:)] [:P]