Yield: 1 Servings

Measure Ingredient
20 pounds Suckling pig, deboned and cleaned
3 tablespoons Crushed peppercorns
2 tablespoons Rosemary
2 tablespoons Crushed bay leaf
1 tablespoon Sage
1 tablespoon Basil
3 tablespoons Salt
4 ounces Olive oil
1 cup Red wine
4 ounces Red wine vinegar

This came from the recipe request board at Mimi's Cyberkitchen.

Preheat oven to 400F. Wash the pig inside and out. Flatten the pig and season the inside with the seasonings. Now roll back up and tie with heavy string, securely.Place in a large roasting pan on top of a rack. Rub the skin of the pig with the oil and place in the oven for 90 minutes. Lower the heat to 350F. Baste the pig with the juice at the bottom of the pan and then add the wine and vinegar to the pan. Return to the oven and cook for another 10 to 15 minutes per pound. Baste 2-3 times during the baking.

Don't squeeze the pig because the skin is crunchy and it will break.

To serve, place whole pig on a large platter and garnish with sliced apples and parsley. Serves many people.

Posted to FOODWINE Digest 28 Nov 96 From: Leslie Duncan <duncan@...> Date: Fri, 29 Nov 1996 13:35:40 -0500

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