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Roasted Suckling Pig

4 servings

Ingredients

• 1 pcs suckling pig
• salt (a little)
• bacon fat or fine oil (a little)
• 1 pcs lemon

Instructions

1. Clean and wash the suckling pig, cut off the trotters and remove the eyes.
2. Rub the inside with salt, pat the outside dry, pierce lengthwise with a wooden skewer, place in a roasting pan, frequently brush with bacon fat or fine oil, and prick with a larding needle to prevent blistering.
3. Roast without basting to keep the skin crisp.
4. Once it is golden-brown and firm, sprinkle with a little salt, brush again with bacon fat, and after a total roasting time of 1 hour, arrange very hot with a lemon in its mouth, without sauce.

Modernized from a treasured 19th-century German cookbook.