Suckling pig Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Preparation Time: 2 Hours
  • Cooking Time: 2 Hours


  • 1 cleaned suckling pig (approx 4½ kg/10 lb)
  • salt, to taste
  • several bay leaf stems
  • water
  • 3½ oz (100 g) lard
How to Make It
  1. Using a cleaver or a large knife, split the suckling pig in two lengthwise along the spine. Season with salt.
  2. Arrange the bay leaf stems in an earthenware dish, and then place the suckling pig (skin-side down) on top, so that it doesn’t touch the bottom of the dish. Pour over the water until it reaches a depth of about 1 cm (⅓ in).
  3. Roast the pig in a pre-heated oven at 180°C (350°F) for one hour, then remove from the oven and turn, so that the skin side is facing upwards.
  4. Prick the pig skin with a knife a few times to ensure air bubbles don’t form, then apply the lard to the skin with a brush, and return to the oven. Cook for another 45 minutes or so, until the suckling pig is golden brown all over, and the skin is crunchy.
  5. Serve the roast pig with the juices left from cooking, adjusting for seasoning, alongside it.

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