Tuesday, May 8, 2012

Roast Suckling Pig from Citizen Public House & Oyster Bar

WARNING: This post has a few photos of a whole roasted suckling pig and a roasted pig's head. If you aren't into that sort of thing you have been warned.

Last week a group of former co-workers and I visited The Citizen Public House and Oyster Bar for a family style slow roasted suckling pig.The pig itself was stuffed with bread pudding and collard greens, was presented to us whole before they served it up on platters. We were served a dizzying amount of sides alongside the pig - blue cheese bread pudding, roasted leeks & cauliflower, spicy peas in the pod, salad, and warm bread. Along with all the food there were the 100+ whiskey's to choose from as well!
All in all it was a memorable dining experience. I've included a few pictures below (whole pig, pig head and meat, and deconstructed pig head) have a look:
Before they served us the pig they brought it out for us to look at (and take pictures of!). As you can see from the above, the suckling pig spent the day slowly roasting.
The first platter they placed in front of me was the above, pig head, shoulder, and assorted meat. As the pig was so young there was not a lot of meat however the meat that clung to the incredibly crispy skin was absolutely delicious, sweet, and tender.
Towards the end of dinner they removed the head from the first platter, and came back out with the above, deconstructed head platter. In the foreground is the jaw with brain on top, next to it our the 'oysters' from the jowls and behind the ocular cavity, jowls, crispy pigs ears, eyes, neck meat, salt & pepper, and lemon wedges. The platter was served with crostini for the brain.
Not everyone was willing to try the various parts of the head, but I am willing to try most things at least once. The brain spread on crostini reminded me of a creamy liver pate and was slightly pepper, it was cut well with lemon. I found the 'oysters' and jowl to be incredibly tasty and some of the best bites I enjoyed all evening.
It's not often one has the opportunity to eat such a meal and I was glad that I signed up for it. It was good to sit with old co-workers and catch up while we all enjoyed a truly unique and memorable dining experience.


Wendy said...

This is funny b/c my husband and I just resolved not to eat baby animals anymore. We had suckling pig in Spain, and he does brains, and all kinds of other "interesting" foods like that. I think "suckling" sort of misleads us - it sounds so much like "succulent" and a roast pig is so darn succulent...

Fred said...

Wendy - we went with a fairly adventerous group, it seemed like most of the group did not realize just how young a suckling pig is, but it didn't put anyone off.
As for the eating 'baby' animals- I personally do not have an issue with it, but I don't go out of my way to eat suckling pig or veal. On occasion, when an intersting opportunity presents itself (such as this one) I will give it a go.