re: I'm planning on doing a cochon de lait, tips needed

This is true. We had this thread yesterday. A suckling pig is no more than six weeks old and no more than 12 pounds. And I've even heard it said not over 7 pounds.

Rouchers in Plaquemine 687-4258. They buy them and keep on concrete pens in the back feeding on corn to clean them out. Probably the smallest is about 20. I've cooked as big as 150 or so but that shite keeps you up all night. I like to vertical rotisserie about 50 lbs. I put on about 7 am and it's done by around 2 or 3. And that's plenty of meat. Just tell everyone else to bring sides, buns, sauce, slaw etc...

I think about $2.79 a pound. Decuirs off Rougon road can get them if you give him a week. He gets them out of Mississippi. About the same price.

Any others around here are frozen which I do not like. Keep the head on unless you are making head cheese. And don't pay extra money for them to rub a bunch of Tony's into it. Just use whatever you have and save that cash.