Roasted suckling pig

Step-by-step recipe

Step 1:

Wash and dry the pig carcass thoroughly with towels, inside and out.

Step 2:

Using a sharp knife, make deep oblique cuts on the back, legs, neck and head.

Step 3:

Place peeled garlic cloves into the cuts.

Step 4:

Rub vegetable oil thoroughly into the carcass, inside and out.

Step 5:

Salt the piglet inside and out with coarse salt and rub it in.

Step 6:

Place rosemary, bay leaves and sage inside.

Step 7:

Place the piglet on a baking sheet with its back facing up and insert half a potato into its throat to keep its mouth open during cooking.

Step 8:

Wrap the pig's ears, nose and tail in foil.

Step 9:

Preheat the oven to 150 degrees Celsius and cook for 1.5 to 3 hours. Remove the foil, increase the temperature to 200 degrees Celsius, and cook until the skin is crispy.

Step 10:

Remove the pig from the oven and serve after half an hour, with an apple in its mouth.

Cooking tips

Choose a fresh suckling pig, preferably professionally slaughtered and humanely eviscerated.

Use nut or other vegetable oil, not olive oil.

Be careful not to oversalt the piglet.

If you don't wrap the thin protruding parts of the piglet in foil, it may burn.

To check if the skin is cooked through, tap it with your finger – it should sound like an empty box.