Crisp Roasted Sucking Pig Recipe
Ingredients
| 6 7 lb. sucking pig | ||
| Salt | 2 Teaspoon | |
| Pinch of marjoram | ||
| Bacon | 2 Ounce | |
| Lard | 1 Ounce | |
| 1 1/2 gill beer | ||
Directions
Clean the pig, then cut off its feet, cut deeply into the backbone at the neck, rub the inside over well with salt, and a little marjoram, and put it aside for an hour, back downward, letting the salt penetrate the meat a little.
Put several wooden laths crosswise into a pan of suitable size, lay the pig upon them back upwards, wrap paper around its ears and tail and, covering it with cold lard, place it in a medium hot oven.
Rub the pig over occasionally with bacon dipped into beer, while it is roasting to give it a nice colour.
If crackling blisters, prick with a fork.
When, after roasting for about 2 hrs., the pig turns crisp and brown, lift it out onto a board, cut off its head with a sharp and heavy knife, cut it open lengthwise, and then cut the whole into suitably sized pieces, placing the pieces together on the dish in their original shape.
Garnish with braised cabbage, or a head of cabbage stewed in wine.
Put several wooden laths crosswise into a pan of suitable size, lay the pig upon them back upwards, wrap paper around its ears and tail and, covering it with cold lard, place it in a medium hot oven.
Rub the pig over occasionally with bacon dipped into beer, while it is roasting to give it a nice colour.
If crackling blisters, prick with a fork.
When, after roasting for about 2 hrs., the pig turns crisp and brown, lift it out onto a board, cut off its head with a sharp and heavy knife, cut it open lengthwise, and then cut the whole into suitably sized pieces, placing the pieces together on the dish in their original shape.
Garnish with braised cabbage, or a head of cabbage stewed in wine.
Chef
