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May 18, 2011 08:45 AM

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?

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  1. It's so easy! Ingredients:
    * Good suckling pig
    * Salt
    * Water

    4 Replies
    1. re: JuanDoe

      Very Nice.....I'm going to test this out with pork belly.

        1. re: porker

          Cutting with a plate is just a show for tourists...

          1. re: JuanDoe

            I will certainly try this the past i keep the pig skin-side up for the entire time.

      1. 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 :

        Good luck.