Lechón
A suckling pig is a piglet fed on its mother's milk . 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 most popular preparation can be found in Spain and Portugal under the name lechón (Spanish) or leitão (Portuguese). 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.
Source: Wikipedia
Recipes
Deep South Dish: Cuban Pork Roast - Lechón Asado
Cuban Pork Roast - Lechón Asado. A pork roast, rubbed with garlic, salt, cumin and oregano, marinated in a sour orange mojo with onions and then slow roasted. Serve Cuban-style, sliced and with a side of rice and black beans for your first meal - use...
Recipe for Lechón, Cuzco's Festive Roast Pork - Cuzco Eats
The traditional dish of Cuzco’s All Saints (Todos Santos) and many other celebrations is a delicious roast pork called lechón. No one can resist its temptations during this feast, especially on what locals call the Day of the Living, when this typical...