To Coixar a Siviall Roasting Pig
Ingredients
Directions
Prepare
Bone the pig.
Wash the pig well.
Dry the pig with a cloth.
Season the pig generously with black pepper and coarse sea salt.
Roll and bind
Roll the pig up tightly.
Bind it with a piece of linen, sewing it securely.
Cook and press
Place the pig in boiling water with the bones and let it boil for 1 hour.
Place a weight on the pig to press it until it cools.
Remove the cloth.
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
- Pig
- Provides the main meat and fat; rolling it tightly gives a compact, even shape for cooking.
- Black pepper
- Adds sharp aroma and mild heat to the seasoned surface of the meat.
The step that matters
Roll the pig up tightly and bind it securely. A loose roll can unwind or open in the boiling water, leaving the meat unevenly cooked and misshapen. Tight rolling and secure binding keep the layers in contact so the shape holds during cooking and pressing.
“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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