#1  
Old 06-23-2011, 02:43 AM
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Join Date: Mar 2010
Location: UK
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Default 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....
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  #2  
Old 06-23-2011, 07:26 AM
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Join Date: Dec 2010
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Thumbs up Hello :)

Look at these threads:
here (ok - bit of a wuss but need to cook pig minus head)
here (Roasting a whole suckling pig)
here (Whole suckling pig)

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.
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If you are thinking about building a brick oven, my advice is
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Last edited by Lburou; 06-23-2011 at 03:31 PM.
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Old 06-23-2011, 08:03 AM
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Default Re: Suckling Pig

Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.
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Old 06-23-2011, 03:32 PM
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Thumbs up Re: Suckling Pig

Quote:
Originally Posted by keen cook View Post
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
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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I try to learn from my mistakes, and from yours when you give me a heads up.
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Old 06-23-2011, 04:07 PM
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Default 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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