Roast Suckling Pig – With Spanish Flavours

From Rayleigh’s own food blog this week:

When I told Mrs. Spud to expect a delivery of suckling pig, she wasn’t best pleased.

“What, with the head and everything?”

But she needn’t be worried, as what turned up was a boned and rolled suckling pig joint. Perfect for the squeamish! I was a little relieved myself, not because I had to stare a pig in the face but whether it would fit in my oven. The meat they sent was a regular roasting joint size.

How best to treat this lovely bit of pork? A roast with Spanish flavours to bring out the sweetness and juiciness.

Full recipe here.

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