Whole Suckling Pig, roasted

Ingredients:

One 6-7 kg Pig

Salt

Pepper

Fennel seeds, toasted

Fresh Thyme

Fresh Rosemary

5-6 Garlic cloves

Olive oil

Method:

Start by washing the piggy thoroughly and drying it with some clean cloths. Chop the garlic, thyme and mix with the preferred quantities of salt, pepper and fennel seeds in a pestle, use a mortar to break everything together, add some of the olive oil and create a paste like rub. Using your hands, rub the whole pig with the spice mixture until it’s fully covered in a thin layer of taste. Cut the rosemary in 1-2 centimeters long sprigs and pierce the skin with it.

Place the prepared pig in a roast pan and preheat your oven to 130 degrees Celsius. Cook for 3-4 hours while occasionally basting using the juices from the pan. When cooked, let it rest for at least 20 minutes before carving and serving.

Enjoy