Roast Suckling Pig: Stuffing (Guadeloupe)

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 8 fl oz. dark rum
  • Pig’s heart, liver, kidneys, lungs, etc. washed and cleaned


Rinse out the suckling pig with the rum. Reserve the rum that runs out of the animal’s body. Chop the heart and other organs, using whatever you wish, and place in a large bowl. Add the bread crumbs mixed with the milk, hot pepper, garlic, sage, bay leaf, melegueta pepper, thyme, chives and salt and pepper to taste. Pour the rum over the contents of the bowl and toss lightly with a fork to mix