This is one of the more interesting recipes we will post on this site. It is an interesting variation on the traditional Portuguese suckling recipe from Bairrada. You can obviously do it in a roasting pit but if not you may also use an oven just the same and it will taste great as well.

Ingredients:
1 15-25 lbs. Pig
2 Garlic cloves
3 tablespoons of coarse sea salt
1 tablebspoon of freshly grounded black pepper
2 leaves of parsley
1 bay leaf
1 tbsp of extra virgin olive oil
1/2 cup of lard

Directions:
1) Use a mortar pestle to mix all ingredients apart from the lard and olive oil
2) Once that is done, add the fat and keep on mixing to create a nice paste
3) Add the olive oil and incorporate it well in the paste
4) Spread the paste you created in the insides of the pig as well as a thinner coat on the outside and
leave it marinated for at least 4 hours
5)Saw the pig back together then it will be ready for the roasting to start
*For roasting the pig*
6) If you decide to do it in the oven, preheat it to 355, then place the pig on a rack with a dripping pan under it
7) Every 30 minutes, remove it quickly from the oven, close the door and gently clean its skin from any moisture it has, then place it back in the oven turning it into different positions each time
8) Repeat this until it is fully cooked (about 2 hours for a 22lbs pig)
9) Serve it hot or cold with orange slices all around it and preserve the drippings if anyone wants to add over the meat

This recipe is inspired by our friends over at www.food.metroideas.com, so check them out as well!