These instructions should be taken as a guideline only.

Suckling pigs are usually a minimum weight of 8kg. Allow at least 1lb/0.45kg of pork per person.

Preparation;

  1. Wash the pig thoroughly inside and out with cold water - dry completely inside and out.
  2. Rub body cavity with salt & pepper and desired seasoning (e.g. thyme, rosemary or garlic etc)

To Over Roast your pig;

  1. Allow 20 minutes per per kg cooking time.
  2. Place a piece of heavy duty foil on a rack placed diagonally in a shallow roasting pan.
  3. Brush oil on the entire surface of the prepared pig.
  4. Place the pig on the foil; turn the foil up loosely around the pig.
  5. Insert meat thermometer into the thickest part.
  6. Pour dripping into a saucepan, skim off the fat, reheat & serve as sauce.

Carving;

  1. Separate the shoulders from the body then remove the legs.
  2. Cut along the backbone to remove chops from the rib & loin area.
  3. Everyone should have a piece of skin to chew on (it should crackle)