Where: Roosters Bar & Grill
When: December 18, 2014 from 1830-2000
Who: Culinary Cachers
What: A celebration of beer, caching, and cold weather survival.
Why: To enjoy a pint of beer, swap geocaching stories, and keep warm.
How: Snowmobile, skis, snowshoes, or dogsled.
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.