Click here to advertise on CatholicCulture.org

Catholic Recipe: Roast Suckling Pig

    INGREDIENTS

  • 1 small suckling pig (about 10 pounds)
  • salt, pepper
  • 3 large green apples, peeled, quartered
  • 3 large oranges, peeled, quartered
  • 6 garlic cloves
  • 1 teaspoon crushed red peppers
  • Details

  • Serves: 12
  • Prep Time: 1 1/2 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin: Italy

Also Called: Maialino Arrostito

DIRECTIONS

Have suckling pig cleaned and slit down center for stuffing. Season lightly, inside and out. Place fruits in cavity; close with skewers. Insert 3 cloves of garlic in each side of pig, using paring knife to make slits in flesh. Sprinkle with red peppers. Roast 20 minutes at 400°. Reduce heat to 350° and roast 25 to 30 minutes per pound. Baste with pan juice to prevent dryness. Remove garlic. Cut thickly before serving. Yield, 12 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

New Ebook on Renewal and Evangelization 18 hours ago
More evidence that you can't trust the Pill 18 hours ago
Did Cardinal McCarrick compare Allah to the Trinity? 18 hours ago
An intriguing new Catholic publisher: Tuscany Press 19 hours ago
Calvary is a must-see Catholic film 23 hours ago

Top Catholic News

Most Important Stories of the Last 30 Days