Whole Suckling Pig

1. 24 Hours before cooking salt the pig with table salt (Use plenty of salt).
2. 2 hours before cooking wash off the salt with cold running water and dry well.
3. Stuff the belly with Onions, Garlic, Carrots, Celery, Sage, Thyme and a quartered lemon ( Vegetables should be peeled and halved ).
4. Season with salt and pepper and a drizzle of oil.
5. Sew the belly together with butchers twine, cover the ears with foil to avoid them burning.
6. Lightly season the pig.
7. Set the BBQ at 180°C Gas 5 ( at least 30 minutes before cooking )
8. Mount the pig.
9. After 40 minutes brush with your preferred oil or fat ( ensuring the pig is well coated ) and season lightly with salt.
10. Continue to baste ( brush ) with the oil / fat about every 15 - 20 minutes.
11. Around 45 minutes before serving turn up the heat to 220°C Gas 7 and remove the foil from the ears.
12. 15 Minutes before serving remove the pig and let it rest.
13. Adjust seasoning, Carve and serve.

Tip: Flavour your salt - Mix the table salt with the zest of lemon and chopped sage & thyme. The pig should take around 30 - 40 minutes per Kg. I'd recommend the temperature is checked by inserting a meat thermometer in the thickest part of the rump and shoulder, It should read a minimum of 75°C. The juices should run clear ( slight yellow tinge no blood ).

Source: Our Collection - Farmison