To Roast a Sucking Pig
Ingredients
Directions
Prepare
Kill the pig and scald it to remove the hair.
Clean the pig thoroughly after hair removal.
Roast
Roast the pig immediately for best flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sucking pig
- Provides the whole meat and skin for roasting; its young age gives tender meat.
The step that matters
Scalding and cleaning the pig. Scalding loosens the hair so it can be removed, and thorough cleaning afterward removes residue that would otherwise spoil the flavor and texture of the finished roast.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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