Season the pig inside and out with salt and pepper, then slather the chile marinade thickly over the pig, inside and out, and marinate in a large plastic bag, refrigerated, overnight or for at ...

The hardest thing about making it is finding a boneless suckling pig of a reasonable size. You'll probably need to order it in advance. If your butcher can't get you one, use a nice, large piece ...

Preheat the oven to 450°F. Have your butcher butterfly the pig, or do it yourself by opening the underside, leaving the backbone and the head intact. Rub the skin with the lard and season with ...

At Baleia, which opens at 264 East Berkeley Street ... and larger entree-sized portions (including a suckling pig served with braised greens and crispy pig’s ears). A few vegetarian offerings ...

Today on Sardinian Recipes we talk about a very famous and appreciated meat dish throughout Sardinia: roast suckling pig. To learn more about this preparation we contacted Silvio Giacobbe ...