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Catholic Recipe: Roast Suckling Pig


  • 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


Serves: 12

Prep Time: 1 1/2 hours

Difficulty: • • • •

Cost: $$$$

For Ages:21+

Origin: Italy


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Also Called: Maialino Arrostito


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