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Suckling Pig preparation assistance from a Spaniard [moved from Spain]

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Suckling Pig preparation assistance from a Spaniard [moved from Spain]

FoodExpression | May 18, 2011 08:45 AM

Can any Spaniards assist? I purchased a 15 lb baby pig (6 kg) and am looking to cook it as your fellow country men do. I was in castilla y leon and had the most amazing experience with this a few years back. Any cooking tips?

The big is butterflied so it will be open flat. I was going to roast in the oven, skin side up, at 325 degree F or 180 C until it becomes crispy....about 6 hours...

Also am going to soak it in a salt water solution over night....any other ideas?

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