Name: How to cook boned and rolled suckling pig
Ingredients: rolled suckling pig

Ingredients

Method

Roasting your exclusive boned and rolled suckling pig
On receipt of your piglet always store below 5oc and check the date on the package, the piglets have a short shelf life due to the nature of the way its been reared on a milk only diet
So first thing preheat your oven to 185oc, rinse the pig in cold slightly salted water and pat dry, then rub with generously with olive oil, salt and stuff the cavity with and aromatic herbs of your choice,
I use fresh sage and a few chunks of green apple.
Place pig in tin foil, loosely turning the foil on sides, place in heavy bottom roasting tray and place in top of oven for 45 minutes a kilo until rich golden color and crisp skin
Rest for twenty minutes or so before carving
To carve the boned and rolled pig simply rest for 20 minutes or so then carve straight through the saddle taking a full medallion of pork each
Minimum core temperature should reach 75 oc when probed!