To achieve a perfect roast suckling pig, it is essential to take into account some key aspects when selecting the animal:

• Origin and Breed: It is essential to know the origin of the suckling pig, its breed and its breeding.
• Maternal Feeding: Make sure that the mothers have been fed with natural, high-quality feeds.
• Weight and Age: The piglet must be less than three weeks old, with a weight ranging between 4.2 and 4.8 kg in the carcass, without evisceration.

Preparation of the Suckling Pig

Once slaughtered, the piglet is bled, skinned and gutted. It is washed thoroughly with cold water until it is completely clean. Then, it is opened along the spine, taking care not to break the skin. A few slats and a little water are placed in a casserole or roasting pan, and the piglet is placed with its back facing down, seasoned inside.

Cooking in the Oven

Preheat the oven to 180 degrees and put the suckling pig in for one hour. After this time, remove the suckling pig and turn it over (skin side up). Prick the suckling pig to prevent air bubbles from forming and brush it with olive oil.

Put it back in the oven for about 45 minutes, after which the suckling pig will have a nice, even golden colour and the skin will be crispy.

In order to be able to carve the suckling pig with the edge of a plate, it must come out nice and crispy.

Presentation and Carving

The suckling pig is presented whole and carved in front of the diners, using a plate to show off its tenderness and the perfect cooking point. The juice is skimmed off, salted and served hot in a clay pot.