Product: Vietnam Suckling Pig A8
Carefully selected quality Vietnamese suckling pig — fine, tender meat with springy skin.
Uniform specifications (A8) for standardised catering operations.
Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture.
Bulk carton packaging (4 pigs/carton, 19KG/carton total) to meet B2B customers' volume purchasing needs.
About the Product:
Charm Power brings you Vietnam Suckling Pig A8. Prized for its crispy skin and tender meat, suckling pig is a classic of Cantonese cuisine and banquet menus. Ours comes from quality Vietnamese pigs, and the A8 specification ensures a uniform size for precise cooking. Whether making traditional roast suckling pig, crispy-skin suckling pig or signature dishes, it adds elegance and visual appeal to your menu. We use advanced blast-freezing technology to lock in the freshness and quality, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Suckling Pig A8 |
| Origin | Vietnam |
| Product Grade | A8 |
| Pieces per Pack | 4 pigs/carton |
| Packing Specification | Approx. 19 kg/carton (KG/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
- Initial Preparation: After thawing, wash the suckling pig thoroughly inside and out, then marinate.
- Roasting: Brush the skin with a special glaze or vinegar solution, then roast at high heat until the skin is golden and crispy.
- Grilling: Grill over open flame or charcoal, turning constantly for even cooking, until the skin is crackling-crisp.
With crispy skin and tender meat, this product works well in many classic and specialty dishes:
- Traditional Roast Suckling Pig: Roasted until the skin crackles and the meat is tender — a signature of festive banquets and Chinese restaurants.
- Crispy-Skin Suckling Pig: Roast or fry until golden and crispy; serve with a special sauce or steamed buns — a popular Hong Kong-style treat.
- Suckling Pig Rice: Chop the roasted pig and serve with siu mei sauce over rice — a classic Hong Kong quick-service dish.
- Suckling Pig Platter: Combine chopped suckling pig with roast goose and char siu for a generous siu mei platter.
- Suckling Pig Soup: Pick the roasted meat and simmer with a broth base for a rich, flavourful soup.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
