Aliter Porcellum (Suckling Pig, Another Way) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's stuffed with Terentine stuffing in the ears and brain stuffing in the body cavity and which is roasted and served dressed in olive oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig, Another Way (Aliter Porcellum).
Suckling Pig, Another Way: [Cook, seasoned with] salt, cumin and laser.
Modern Redaction
Ingredients:
1 whole suckling pig (or a large pork joint)
2 tbsp ground cumin
1 tbsp fine sea salt
1/4 tsp asafoetida
extra-virgin olive oil, to dress
Method:
Pound the cumin, sea salt and asafoetida in a mortar. Take your suckling pig (or joint) and rub with a little olive oil then rub all over with the cumin mixture.
Transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C and continue roasting for 50 minutes per kg, or until the skin is crisp and the meat is thoroughly cooked (check that the meat juices run clear by piercing in the thickest part of the roast).
Remove the pig from the oven, cover with foil and allow to rest for 20 minutes. Transfer to a serving dish, garnish with extra-virgin olive oil and serve.
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