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| 1 suckling of 5 to 6 weeks, slices of back lard.
Stuffing: Suckling’s liver and heart, 200 g of pork liver, 300 g of pork jowls (or unsalted fat), 100 g of bread white soaked in milk, 2 eggs, 1 bunch of parsley, 4 cloves of garlic, Thyme, Salt, Pepper |
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| Have your butcher empty and clean the suckling. It should also be partially boned. Leave only the bones of the fore legs and the shanks. Prepare the stuffing: mince the offals, pork jowl, garlic and parsley. Mix well; add the wrung white bread and the eggs. Season and flavour with thyme. Working with a wood spoon stir until you obtain a homogenous stuffing.
Stuff the interior of the suckling with this preparation. Sew the opening. If you cook it in the oven and not on a skewer, put it in a well greased pan, on a slice of back lard. Cover the suckling with a second slice of lard. Cook in a well heated oven and keep an eye on it while it is cooking. If you cook it on a skewer, over a wood fire, it will be tastier. Baste quite often during cooking. When in season you can add a few roasted chestnuts to the stuffing. |
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