The ravenous horde came and left a sandy landscape

[lucasantoro]

thank you Julie,

i hope your son wasn't hinting to change school

But it is lovely to be among your friends

[Dixie Girl]

Luca,
On the contrary! I'm going to try the pumpkin with shrimp recipe this evening. I can't wait to see his face when I cook the heads and skin He enjoys watching and I'm teaching him to cook. So this should be an interesting experience for both of us.

Julie

[lucasantoro]

Oh Julie,

i'm really pleased you will try it, i can't wait to know if you'll enjoy it.

Meanwhile i have uploaded in the SP album (how can you get there i don't know, perhaps in my profile) the picture of the suckling pig

Buon Appetito!

[Dixie Girl]

Luca,
I'll let you know the results tomorrow And the pig - sooo cool As I mentioned in a earlier post, we only cook whole pigs on cookers outside. Josh would have a hoot if I cooked a whole one like that in the oven.

Julie

[lucasantoro]

ehm i can't figure what an "cooker outside" is, is it a tool or a person...

Anyway i had only my oven and a pig, so no other solution

[Dixie Girl]

Oh these cookers are built on wheels and are huge about 5-6 feet long and 3-4 feet wide. They look like huge metal barrels with smoke stacks and some people use propane and some use charcoal or wood in the bottom. They cook large pigs 100lbs+ and it takes most of the day to cook them. They are very popular for fairs, Fourth of July and other special occasions that are usually celebrated outside. I found a picture on a site you may view BQ GRILLS
Julie

[lucasantoro]

wow, it sounds a tool i can't miss, i just need to move from my apartment and take a place with garden

well my pig was 8Kilos, roughly 16/17 lbs a fair match with my oven

[lucasantoro]

Hi,

as promised here is the way i made the pig.

i already said i severed the head because it didn't fit the oven so you do as you wish.

i opened it from throat to the groin, and stuffed it with

6-7 garlic cloves (just smashed)
bunch of pepper grain
bigger bunch of fennel seeds
5-6 twigs of rosemary
salt
4-5 smashed juniper berry

i would have liked to add some fennel greens but i couldn't find it.

i treated the skin with extravirgin olive oil and salt

i closed it and i kept it in the fridge for about a day before cooking it

To cook it i put it on a grill with a backing pan below (other wise my wife would have killed me ) i add treated again the skin with oil and salt.
then i put it in the oven at 130 C° degree (266 F°) for 4 hours (i flip it after 2) and then i give finished with 20 minutes at 220 C° degree (428 F°)

Buon Appetito
Pasta e Sfizi

[Cook Chatty Cathy]

That little piggy looks totally YUMMY!!! Good thing you would not allow all the drippings from it to free fall into the bottom of your oven [wife approving or not] it could start a fire in the oven!

The best suckling pig I ever tasted was cooked in a pit dug in the back yard by our Cuban neighbors, it was soooo good and tasty!!! I know your was probably picked clean by the time everyone left the party!!!

PORK RULES!!! It truly is a wonderfully flavorful meat!

Also what are your favorite breads to make?

[lucasantoro]

Great rules!
in some places in italy they dig pits and they cook rabbit in it, result is pretty good too, but pork meat is so much more tasteful than rabbit one