How-To Roast Suckling Pig (Porcetta)

Unknown

After tasting porcetta in Pienza, Italy...it has become a burning desire to recreate it at home. A gift from my wife last Christmas of an Extra Large Egg now makes roasting a suckling pig attainable, but how??

wobin

Douglas,
Indirect low and slow just like any other big hunk of pork. go to the Kansas city bbq forum and ask them. Also guys on the Texasrub forum should be able to help you.

grillnut at Norcross Ace Hardware

Douglas,
That's funny, just visited Pienza in May, very quaint little town, and the food, as in all of Italy, was wonderful.[p]Grill Nut

BobS

Douglas,
I do not have a recipe for the Porceta, but I have seen how it is cooked and it is done in what I would call an open hearth oven, same as where they cook pizza and/or bread. I would go for an indirect set-up that is fairly hot, cause I think that they use the same ovens as for bread. I have a picture of some similar suckling pig, from a great restaurant in Madrid and as you can see they partially cook the critters and then finish them off just before serving and when they talk about suckling pigs thay mean the little fellers, so I do not think that lo-n-slo is needed to reproduce what you had over there.
[ul][li]http://i83.photobucket.com/albums/j305/SmartRM/CIMG0388.jpg[/ul]

wobin

Douglas,
Found a recipe for ya on barbecuen.com/recipes. Sounds good, look it up.

Unknown

Linky for the lil piggy.
[ul][li]http://www.barbecuen.com/recipes/roastsucklingpig.htm[/ul]

Unknown

BobS, Thank you for the photo and the cooking tips!