I had planned to serve a buffet of cakes and desserts for my birthday last weekend. While totally enjoying filling my cart with chocolate, double cream, mangoes, limes, and other necessary dessert ingredients, I happened to catch a glimpse of three beautiful, fresh piglets hanging in the butcher's department.Raised in France, the piglets were sold at about 14 lbs., instead of the 45-pounders usually sold as suckling pig here in Denmark. Besides needing a fire and spit arrangement - and 7 or 8 hours - to cook it, the older pig has a completely different taste. That ruined the cake plan, I couldn't leave the shop pigless. Suckling pig for birthday dinner....
dansk
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