- 1 three-week-old suckling pig (weighed, cleaned and dressed, about 6 1/2 pounds)
- 5 cloves garlic; chopped
- 2 medium onions; chopped
- 1 bunch parsley; chopped
- 1 sprig thyme (or 1/2 teaspoon powdered thyme)
- 1 bay leaf
- 1/2 Cup dry white wine
- 1/2 Cup water
- 1/2 pound lard
- salt and pepper
- olive oil
- Put bay leaf, thyme, chopped garlic, onions, and parsley inside pig. Salt and pepper outside of pig and place it in an earthenware dish. Pour in wine and water in equal parts (approximately 1/2 cup each) until bottom of dish is covered. Put lard in dish and roast in preheated moderate oven (350 degrees) for 1 hour. Turn pig over, pouring off liquid which has formed. Brush skin with olive oil and return to oven. Continue baking until skin is crusty and golden brown. Baste frequently.
Comments: One of the great specialties of Castile, and of Segovia in particular, is suckling pig roasted in bakers’ ovens, which are heated with wood before the meat is put to roast slowly to a melting tenderness covered with a succulent brown crust. To demonstrate the tenderness of the suckling pig, it is carved with a plate instead of a knife in Segovia.
The most famous place for suckling pig in Madrid is Sobrino de Botin, a restaurant founded in 1725, where the dish is prepared in the original oven. The above is Sobrino de Botin’s recipe for roasting the pig.