Suckling Pig

• 1 young suckling pig (usually around 4–8 kg/9–18 lb)
• 200 g

I prefer to cook the whole suckling pig on the bone and remove the joints once it’s cooked. To do this, you will need a large oven (if not, ask your butcher to portion the pig for you). Crack the spine of the pig so that it lies flat. Rub the salt into the pig skin, leave for 2 hours and then rub off gently. Preheat the oven to