Her husband was a post-War diplomat to France, she worked in the ambassadorial service, she studied under French chefs, and she wrote the bible on French cookery post-Escoffier.
Also, the last time I had suckling pig, I demanded to eat the eyeball. I don't regret it.
A whole pig is not outrageously expensive if you buy it outright. Most of the price in butchering is in the segmentation,. Like how chicken breasts bought frozen are somehow the same price as a whole chicken.
The problem is that then you have a whole pig and it feeds like 40 people.