Title: Stuffed Roast Suckling Pig
Categories: Pork Entree Holiday
Yield: 1 Servings

1 suckling pig Seasoning mixture (combined to taste): Salt Black pepper Paprika Majoram Parsley

For basting 1 quart dark beer 1 cup vegetable oil

For stuffing 1 pound bacon, diced 8 ounces butter, melted 2 pounds bread (white or French), cut into cubes 1 1/2 pounds onions (yellow), finely diced 6 cups whole milk, hot 5 eggs 2 bunches parsley, freshly chopped 6 ounces bread flour Salt, black pepper, nutmeg to taste

Method: Prepare stuffing in a large saute pan by first rendering bacon. Add diced onions, and saute until transparent. Combine bacon and onion mixture with the rest of the ingredients, except the beer and oil. In a mixing bowl, mix well. If stuffing appears dry, add more hot milk. Place stuffing into refrigerator, and let rest for 1 hour. Prepare suckling pig by seasoning with seasoning mixture in the inside cavity. Remove any loose skin and hair with a paring knife. Wrap ears in aluminum foil to prevent burning. Place stuffing into pig's cavity, and sew belly with butcher's twine or truss tightly. Cross cut the pig with a sharp knife to leave 2-inch squares on the skin. Rub more of the seasoning mixture on the outside of the pig, and brush with oil. Preheat oven to 325'F. Place pig into roasting pan, and roast for 2 hours or until 165'F internal temperature is reached. Baste frequently with dark beer and drippings in the roasting pan. This succulent pig should be served with a plain au jus de viande.

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