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Roast Stuffed Suckling Pig

  • 3 hours and 40 minutes
  • Difficult
  • Second Courses


  • 22 lb suckling pig
  • 3 ½ oz lard
  • dried mushroom
  • basil
  • sage
  • 3 ½ oz crustless white bread, soaked in milk
  • 2 eggs
  • 2 half cups Brandy
  • ground pepper
  • extra virgin olive oil
  • 3 ½ oz butter
  • 2 oz all-purpose flour
  • garlic
  • rosemary
  • 1 ¼ cups dry white wine
  • 1 cup broth


Clean the suckling pig thoroughly. Finely chop the liver and mix it with the chopped mixture of lard, mushrooms, basil and sage, and the well wrung out soft inner part of a loaf, the oil, the eggs whisked with brandy, the pepper crushed in a mortar and the required salt. Mix everything together well to obtain a homogeneous mixture.

Spread the inside of the suckling pig with buerre manié, stuff with the filling, and tie up well with fine string. Sprinkle the outside with abundant salt and the rest of the pepper. Load the suckling pig onto an oven skewer and cook over very high heat.

During the cooking – about 3 hours – sprinkle from time to time with the cooking liquid. When well-cooked and golden, remove from the oven. Degrease the cooking liquid and pour the wine and stock into it. Reduce by 2/3 and serve on the side in a sauce-boat.