Forno Bravo Forum: The Wood-Fired Oven Community

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-   Roasting and Grilling (http://www.fornobravo.com/forum/f12/)
-   -   Suckling Pig (http://www.fornobravo.com/forum/f12/suckling-pig-16180.html)

keen cook 06-23-2011 01:43 AM

Suckling Pig
 
I am planning to roast my first Suckling Pig...10-12 kilos... oven one meter wide. I am doing it for my 84 year old mother, who remembers the suckling pigs of her youth, when she was a refugee in Spain..... the one thing she is dreaming about is crispy skin .... no pressure!
Can anyone give me advice about: length of time in the oven, starting at what temperature, and any tricks and tips would be so gratefully accepted.
I have had my oven a few months, it is heavily insulated, retains heat incredibly if very hot in the first place... Thank you to any who reads this, or replies... keen cook....

Lburou 06-23-2011 06:26 AM

Hello :)
 
Look at these threads:
here
here
here

You will see 'Search' in the darkly shaded bar in the first block under the header above. These are from a search, using 'roast pig' as the search term. :)

keen cook 06-23-2011 07:03 AM

Re: Suckling Pig
 
Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.

Lburou 06-23-2011 02:32 PM

Re: Suckling Pig
 
Quote:

Originally Posted by keen cook (Post 115635)
Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.

Its my pleasure. Be sure to post some pictures as you do this pig roast :)

keen cook 06-23-2011 03:07 PM

Re: Suckling Pig
 
I trie dto post photos before but couldn't do it. I will try again after the feast!


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