Catholic Recipe: Roast Suckling Pig
Also Called: Maialino Arrostito
In Italy, a small suckling pig is roasted and served in honor of St. Stephen.
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 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965