Porcelet Cuit à la Broche

• 1 sucking pig with its liver, heart and lungs
• 600 g/1¼

Prepare the stuffing by mincing together the liver, heart and lungs with the pork meat and fat. Add the wine, egg yolks, onions, garlic, breadcrumbs and parsley, season and mix thoroughly. Stuff the piglet with this mixture and sew up.

Put the piglet on a spit in front of the fire and roast for 4 hours, turning it constantly and basting with the duck fat to prevent the skin from crackin