The Food Programme: Suckling Pigs

These milk-fed piglets are a celebrated part of Chinese, Spanish and Italian cuisine, but fell from favour at the British table many centuries ago. John Waite finds out why, and asks whether the time is now ripe for them to make a comeback. Ray Kershaw visits the British farmers who pioneered a new market in suckling pigs 30 years ago. He finds out what is holding us back from appreciating more of the piglets that other cultures seem to love. Is it down to too many sentimental children's books and films, or the more prosaic matter of regulations?