What is the name of the Cajun dish of a whole suckling pig roasted on a spit?

The Cajun dish of a whole suckling pig roasted on a spit is cochon de lait.

The French name literally means “milk pig,” referring to a young pig that is still nursing. In Cajun cooking, cochon de lait is both a dish and a communal food event centered on roasting a whole pig, traditionally over an open fire or on a spit. The slow cooking produces tender meat and crisp, richly browned skin.

Cochon de lait is closely connected with the Cajun boucherie, a community tradition in which families and neighbors gather to process and cook a hog. Modern preparations may use a Cajun microwave, a pit, or another roasting setup, so a spit is traditional but not required in every version.

The dish is often served at festivals, family gatherings, and celebrations with Cajun sides such as dirty rice, beans, coleslaw, or potato salad. It is not the same as tasso, andouille, or boudin: those are preserved or sausage-style pork preparations rather than a whole roasted pig.