Baked Suckling-Pig

Baked Suckling-Pig

Put a singed, disembowelled and cleaned suckling-pig for 4 to 8 hours into a marinade - a cooled boiled water with an addition of lemon juice, bay leaf and black peppercorns. After pickling, clean the body until white, dry it with a napkin, salt inside and out, grease with softened butter and put into a 428° F oven.

When the pig is brown, reduce the heat to 302 or 320° F. To prevent burning of the most vulnerable place - the ears of the pig, we recommend you to put egg shells on them or plaster them by the dough of flour, water and salt. Determine the readiness of the dish by means of a needle pricking the pig in the neck area. If transparent drippings appear, the pig is ready.

Suckling pig is a festive dish served to the table on Christmas, Easter and to mark a wedding ceremony or other similar ceremonial occasions.