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Before you start cooking, the piglet must be properly treated - remove bruises that may be on the carcass, marks on the ears, traces of the stamp of veterinary services (no need to remove the skin, just scrape it off), as well as hairs that always remain in the ears and between legs
Hairs are best removed using a flame. If the piglet is small, this can be done right in the kitchen on gas stove. A large piglet is best treated in the yard with a blow torch.

Wash the cleaned piglet thoroughly with warm water. Rub the pig's body with salt and seasonings, both the outside and the inside. Leave alone for at least 8-10 hours at room temperature.
Choose seasonings according to your taste, you can use.
To ensure that the flavors of the seasonings are completely transferred to the meat, wrap the carcass in cling film or place it in a large plastic bag.

It is better to season and salt in the evening so that the pig marinates all night. In the morning, remove the pig from the bag and use a paper towel or kitchen towel to dry the skin.

After wiping the skin dry, you need to decide on the filling. Usually the filling is added to hold the shape of the pig, since an empty pig after the oven can noticeably change its shape.
Many housewives use buckwheat or onion and sage as a filling. You can also use vegetables and. If you decide to use buckwheat, then cook and fry the buckwheat in a frying pan with onions.

Fill the pig's belly with cooked buckwheat. Fill all the cavities so that the shape of the pig resembles a living pig.

If you decide to put vegetables or fruits, then also put everything in the belly of the pig.

To sew up the trouser cavity, use wooden skewers about 10 centimeters long. Step back 2.5 centimeters from the edges of the cut in the pig's belly and pierce the joints with a skewer - two opposite edges of the cut in the belly. The distance between the skewers should also be 2.5 centimeters. The number of skewers depends on the length of the belly cut.
After the skewers are strung, take a thread about a meter long and wrap the skewers in a figure eight. For the seam, use thick cotton thread.
In order for the edges of the cut in the piglet's abdomen to close, it is necessary to tighten the thread as tightly as possible while wrapping. Finally, tie a knot and remove excess thread.

After suturing the abdomen, wipe the entire body of the pig with vodka or alcohol. This will remove all the moisture that is on the pig's skin. Next, lubricate the entire body of the piglet. melted butter. Do not skimp on the oil, it will help the piglet acquire a golden color.
The ears, tail and snout should be wrapped in foil so that they do not get burned. Instead of wrapping the tail in foil, you can make a small hole ( anus will also work) in the body and tuck it there.
Place a foil ball or potato in the pig's mouth to keep the mouth open. In my opinion, this will be done so that the inside of the head does not remain damp.
It is advisable to place the piglet belly down in the baking tray, but if you don’t succeed, then there will be nothing terrible.

Generously grease a baking tray with olive or vegetable oil and place the pig there. If your piglet is plump, then use a sharp knife to make shallow cuts on the back.
Preheat the oven to 200 degrees and place the baking sheet with the pig there.

After 30 minutes, open the oven and see how much fat and meat juice has accumulated in the pan. If there is not enough fat, then pour warm olive oil over the pig.

After an hour, maybe even earlier, when the pig’s skin begins to brown, you need to reduce the temperature in the oven to 170-180 degrees.
After this, pour in the fat that accumulates in the pan. Watering must be repeated strictly every 15 minutes to prevent the skin from drying out. If your piglet is lying on its side, you can turn it.

Some dishes on our tables evoke special delight and tenderness, and will also adequately decorate any holiday and even add a special flavor to the treats. Such dishes can safely include baked suckling pig entirely. A suckling pig, beautifully decorated and solemnly presented on the table, will arouse special interest among guests, and you can’t doubt its taste for a minute.

Traditions of serving roasted pig on the table

More recently, baked carcasses of animals or birds, served for a particular holiday, were considered one of the signs of rich and satisfying tables. IN New Year's Eve, at a wedding or a noble feast on some important occasion, suckling pig was especially solemnly served on the table. This dish symbolized prosperity, a satisfying life and wealth. People also believed that if such a dish appeared on the table, then prosperity would definitely come to the house. One way or another, you can check this by simply preparing this dish for your next feast. In any case, the delight of the guests is guaranteed.

Traditionally, the pig was stuffed with porridge and baked in the oven.

Before serving, it was beautifully decorated with herbs, thick sauces and vegetables. But, in principle, if you simply serve this dish on a platter with herbs, it will also look beautiful and very appetizing.

Suckling pig recipe

Cooking suckling pig in the oven is not an easy task, so it will be quite difficult for inexperienced cooks to cope with such a task. And yet nothing is impossible.

One of the difficulties of a pig can be the fact that the carcass must be purchased gutted in advance. Not everyone, even a very experienced cook, can do this task. The piglet is called a suckling pig because it was fed exclusively with milk until slaughter. It is this fact that provides the special taste to the finished dish.

Ingredients:

1 carcass of a small suckling pig weighing approximately 2800-3500 kg
300 ml homemade sour cream or yogurt
spices to taste - black pepper, allspice, sugar, salt, garlic, dry basil, marjoram
3-4 bay leaves
3-4 horseradish roots
15 ml 15% vinegar
olive oil.

Cooking method:

1. Before starting cooking, the carcass must be washed very well under running water. cold water and then dry thoroughly.

2. All spices, Bay leaf, grind the salt thoroughly in a mortar. Rub the carcass inside and out with this mixture. Then the pig carcass must be covered with gauze and placed in a cool place to allow the spices to permeate the pig.

3. Before baking, it is necessary to place inside the carcass glass jar or a bottle pre-wrapped in foil. This way the pig will retain its shape during the baking process. The carcass is laid out with its back up. The tail, ears and nose must be generously greased with olive oil and also wrapped in foil. This is necessary so that during the cooking process they do not burn or turn black.

4. The dish is prepared at a temperature of 170 degrees for the first 1.5 hours, then at a temperature of 200-220 degrees for another 30-40 minutes. The final cooking time depends solely on the size of the animal and is determined individually. In order for a fragrant and golden-brown crust to form on the skin during the cooking process, it must be periodically watered with juice and fat, which flows onto the baking sheet during baking.

5. Serve baked pig with sour cream and horseradish. To prepare it, you need to mix sour cream or homemade yogurt, sugar, and vinegar in a blender. This sauce can be used to decorate the carcass beautifully. Place it on a platter with baked apples, herbs, other vegetables, and olives. A creative approach to the design of the final result will not hurt.

Bon appetit!

Using the same recipe, you can safely cook a pig with stuffing. It can be a wide variety of cereals - buckwheat, pearl barley, millet, wheat,... Various vegetables are also ideal as fillings.

An interesting video about how to bake a suckling pig with stuffing in the oven on the topic: “Cooking a suckling pig in the oven and the intricacies of this process”:

The roasted pig was, as it is now fashionable to say, “ status"food. Let us remember how A.S. Pushkin in “ The captain's daughter “put into the mouth of one of the Cossacks an opinion about Emelyan Pugachev: “It is clear from everything that he is a noble person: at dinner he deigned to eat two roast pigs.” That is, in the popular imagination, a roasted pig on the table was a sign of a high position in society and wealth.

Here's advice on how to choose the right pig to roast from a women's magazine from 1913, as well as a recipe for roast pig that we found in a cookbook from 1897 and rewrote in accordance with today's recipe rules.

How to choose a pig for roasting

If you decide to serve roast pig to your guests, then you need to know how to choose good-quality provisions. " Magazine for housewives"in one of the issues of 1913 he reports that first you need to decide whether to take a fresh or frozen pig. Frozen piglets are cheaper, but, tempted by the cheapness of a frozen piglet before steaming, housewives do not take into account that the inside of a frozen piglet is filled with ice, and when defrosting, the weight of the piglet can decrease by even one third. Thus, often the price of a frozen pig is almost equal to the price of a pair.

The freshness of meat from a pair of pigs is determined as follows: “ The injection or stabbing site should have red, or rather scarlet, blood color. It is recommended when purchasing... to pay attention to its insides: the kidneys should be covered with fat (whitish coating), and the cut of the abdomen, almost a quarter of a finger deep, should be covered with a layer of fat, twice as thick as the skin».

When buying a frozen pig, you need to be doubly careful, since “freezing can hide the poor quality of the meat.” The place of the injection wound should be “scarlet, light pink, but in no case brick” ( which shows that the pig is stale or even frozen a second time). The abdominal section should have fat half a finger's thickness, and the nape section should have fresh, white fat, a quarter of a finger's thickness.

Roast pig - recipe from 1897

Recipe taken from " Explanatory cookbook"P. A. Andreeva, published in Moscow in 1897. The dish is designed for 4 people. If guests are invited to more, then increase the weight of the pig and add other ingredients ( but no more than one and a half times, and if there are more guests, then cook several young piglets of the appropriate size).

“After cleaning and gutting the pig, soak it in milk for three hours. Take it out, wipe it, rub it with salt, let it sit for half an hour. Dissolve 2 tbsp on a baking sheet. l. butter, put the pig and fry, turning from side to side, pouring oil first, when browned - with water (up to a glass in total), and then - own juice, and piercing with a fork. Fry, depending on the size - from 45 minutes to 1 hour.

If you want to serve the piglet stuffed, then, after salting it and letting it rest, fill it with the following minced meat: after clearing 1 pound of veal liver from films and veins, fry it in 1 tbsp. l. oil with 1 finely chopped onion, mix it with the crumb soaked in water and squeezed out white bread put ¾ teaspoon salt, ¼ - ½ teaspoon fine pepper, ¼ grated nutmeg, 1 tbsp. a spoonful of table oil or butter, 2 eggs if desired, 2-3 anchovies and 3-4 truffles or boiled champignons, finely chop, stuff the inside of the pig, sew it up and then proceed as stated above. When serving, sprinkle with chopped parsley.”

For convenience, we offer a modern interpretation of the ingredients:

piglet weighing 1.5-1.7 kg
2 tbsp. l. vegetable oil
200 g butter
bunch of parsley

For filling:

450 g veal liver
1 small loaf of wheat bread
1 large onion
¾ teaspoon salt
¼ - ½ teaspoon freshly ground black pepper
¼ grated nutmeg
20 g butter
2 hard-boiled eggs
2-3 anchovies
3-4 fried large porcini mushrooms

Bake for 45-60 minutes until ready at 150-180ºС. Constantly make sure that the pig does not overcook.

This recipe recommends turning the pig from side to side to roast. However, in other versions of the recipe, it is recommended to immediately place the pig on top with its back, if you then serve it whole (sometimes served in slices). Before putting it in the oven, you can sprinkle the stuffed pig with salt and pour olive (Provençal) oil to form a crispy crust. Don't forget to pull the string out of the pig's breast before serving. You can serve the piglet in a gravy boat with the juice formed during frying on a baking sheet.

It has long been customary for many peoples to cook suckling pigs for holidays. After all, suckling pig meat is especially tender, tasty and juicy.

Today, most city dwellers rarely get the chance to try it delicious dish. But, if you get the opportunity, be sure to try cooking suckling pig. Moreover, you can cook a pig in a regular oven.

So, let's start cooking!

Ingredients

The recipe for making suckling pig is very simple. For this we need:

suckling pig (2.5-3 kg)
bunch of celery
100 ml red wine
2 tbsp. spoons of mustard seeds
2 tbsp. spoons of vinegar
2 tbsp. spoons soy sauce
olive oil
cinnamon (0.5 tsp)
paprika – 1 tsp.
black peppercorns
a pinch of dry basil
a pinch of chopped nutmeg
butter
pepper and salt to taste.

Cooking suckling pig in the oven

1. To prepare a pig, you first need to make a marinade that will saturate the meat and make it juicy, soft and aromatic. To do this, grind black peppercorns, nutmeg, paprika and cinnamon in a mortar.
Add salt and mustard seeds to the spices.

2. Transfer the crushed seasonings from the mortar into a small bowl and pour in red wine, soy sauce and vinegar.

3. Mix the resulting mixture thoroughly and let it brew for a while. We will lubricate the pig with this marinade.

4. Wash and dry the gutted pig carcass thoroughly. Make small cuts from the inside with a sharp knife (but do not pierce through!). Coat the outside and inside of the pig generously with marinade.

5. Inside the suckling pig you need to place a glass jar or bottle of suitable size, pre-wrapped in food foil. This will help the carcass maintain its shape while cooking in the oven.

6. Place celery stalks and a pig carcass coated with marinade in a baking dish or dish of a suitable size and leave for 40 minutes so that the pig meat is thoroughly soaked in the marinade.

7. Transfer the marinated piglet to a baking sheet and place in the oven, where it is baked for 1.5 hours at a temperature of 180-200 degrees. Before this, it is recommended to lubricate the tail, ears and snout generously. butter and wrap in foil to prevent them from burning.

2017-01-22

Are you planning a big celebration? Guests? Let's prepare the famous suckling pig, you'll have to tinker, but the result will exceed all expectations. You never know what you can do till you try!

There are basically two ways to prepare baked suckling pig: stuffed and baked. Let's consider the first version of this holiday dish.

We suggest starting from the very beginning simple recipe, for which the carcass is pre-marinated for 24 hours, and only then goes into the oven.

Products:

1. Pig carcass - 7.5-8 kg.
2. Water - 1.4 l.
3. Salt - 6.5 tbsp. spoons
4. Granulated sugar - 4.5 tbsp. spoons
5. Allspice - 10 peas
6. Bay leaf - 3 pcs.

Glaze:
1. Vegetable oil - 115 ml.
2. Soy sauce - 100 ml.
3. Honey - 2 tbsp. spoons

Filling:

1. Buckwheat - 150 gr.
2. Mushrooms - 500 gr.
3. Onions - 3 pcs.
4. Vegetable oil for frying
5. Salt, pepper, spices to taste

First, prepare the marinade for our suckling pig. To do this, mix allspice, sugar, bay leaf, salt, and water. Bring to a boil.

It is advisable to prepare a double portion of the marinade, then you can safely be sure that the whole pig will be marinated. Cool the marinade and place the pig in it for 24 hours.

A kind of glaze is prepared from vegetable oil, soy sauce and honey, which will cover the top of the pig.

The onion is peeled and cut into the preferred shape, fried until golden brown, with the addition of salt.

Separately, fry the washed and chopped mushrooms, preferably champignons, and add salt to taste.

Buckwheat is boiled until half cooked and lightly seasoned.

We throw all the ingredients into a colander, allowing the oil and water to drain from the buckwheat porridge. Mix all the ingredients together, taste, add salt and spices as needed.

Remove the piglet from the marinade and stuff it with the resulting porridge with mushrooms and onions, but not too tightly. We sew up the pig's belly.

We line a baking sheet with foil, lay out the pig, coat it with glaze, and put foil caps on the ears so that they don’t burn. We also cover the piglet tightly with foil and bake it at 190 C for 90 minutes.