Roasted Suclking Pig - Saborea España

Roasted Suclking Pig


Season the piglet and set skin-down in a clay caserole dish. Add some wooden slats of wood and a few inches of water. Place in oven (preheated to 180 ºC) for one hour. Remove and flip the piglet so that the skin is facing upward. Prick the skin to prevent the formation of air bubbles and braze with lard.

Set back in oven for 45 minutes or until the piglet is uniformly golden and the skin looks crunchy. Salt the resulting juice if necessary.


  • One suckling pig between four and four and a half kilos.
  • Pig lard
  • Water
  • Salt