Suckling “à la corse” Serves 4 persons Preparation time: Cooking time: 3 to 4 hours Cost: Inexpensive Difficulty: Easy 1 suckling (8 to10 kg) Red sauce Wine Lard

Once well cleaned and nails removed, empty the suckling. If you prepare it with a very flavorous red wine sauce, you must cut the suckling in large pieces. On a skewer and suspended over a wood fire, it will be tastier. Over a small ember fire, put a piece of lard wrapped in paper on a second skewer, this will serve to baste the suckling when it is well done. You will then see its skin crackle. Serve while very hot.