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Order a Suckling Pig of No More Than 18 Kg. About 2 Weeks Before


  • The day before the meal make a paste in a blender with two heads
  • (not cloves) of garlic, peeled, 1 cup fennel seeds, half a cup of
  • paprika, a cup of salt and half a litre of olive oil. Depending on
  • the size of your blender, this may have to be done in batches.


because they're not always available.. That night, thread the pig on the spit roaster. If you are hiring a roaster, opt for the charcoal, not the gas version. To roast a pig takes about 20 kg. of charcoal, but allow a few extra kilos. Make little slits all over the pig. It doesn't look great, but it lets the fat pour out. Twelve hours before you cook it, smear the marinade on the pig. This is not done delicately, massage it in with your hands. Nine hours before eating time, light the charcoal. Don't put the pig over the fire until the kindling has burned away and there's nothing but coals, about 5 kg. There should always be about 2 layers of coal in rhe roaster - any more and it gets too hot. At the begining put the pig as high as you can. It doesn't look as though it's doing much, for about 4 hours, but you have to get the heat inside. If you cook the outside too early,it will seal and the inside will never cook. If some bits cook faster than the others, cover tham with foil and later, if the middle cooks, push the coals towards the hind legs and the front which cook slower. Test with a fork, to ensure the juices run clear. this is no time for pink meat. Leave to rest for 20 minutes and carve. Some people carve it on the spit, but I prefer to take it off and cut it with a meat cleaver, bones and all.

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