Stef Millin and his team at Millin’s Free Range Butcher are excited to be introducing a unique twist on the usual roast Christmas pork this year. Juicy Suckling Pork joints are available throughout December. Drop into our Balgowlah Heights shop to place your order.
What makes suckling pork so good? Stef Millin, owner of Millin’s explains, “The pigs are younger and smaller sized with a higher amount of gelatin which makes for melt in your mouth, tender meat, without a lot of complicated cooking. It’s definitely the thinner crispy crackling that really makes suckling pork a showstopper though!”
They key to cooking a perfect joint of suckling pork is to leave the cut uncovered in the fridge overnight to dry the skin out, cooking it at a high temperature first, then lowering it and using a meat thermometer to gauge when the meat is ready.
For something a bit different and definitely extra special, these succulent roasts will fit in standard home ovens and take juiciness and thin, crunchy crackling to another level! Shoulder, loin or leg joints are on offer, providing a range of options to suit the number of people being fed.
Suckling Christmas pork is unique to Millin’s for this Christmas and is available by pre-order only before 16th December.