Suckling Pig preparation assistance from a Spaniard [moved from Spain]
Can any Spaniards assist? I purchased a 15 lb baby pig (6 kg) and am looking to cook it as your fellow country men do. I was in castilla y leon and had the most amazing experience with this a few years back. Any cooking tips?
The big is butterflied so it will be open flat. I was going to roast in the oven, skin side up, at 325 degree F or 180 C until it becomes crispy....about 6 hours...
Also am going to soak it in a salt water solution over night....any other ideas?
Cubans cook their suckling baby pig much in the same way Spaniards do.
I remember growing up my grandparents used to make a hole in the ground, put coal, rack the pig and cook it all day.
You'll need a backyard but for perfect suckling pig this is the way to go : http://www.lacajachina.com/