Suckling pig baked in a wood-fired clay roasting pan

• Suckling pig
• Salt flakes
  Water
• Olive oil
• Rosemary branch
• Sprigs of thyme
• Whole garlic (unpeeled)
• Bay leaf

*Preheat the oven: in a wood-fired oven you will need an average of one hour until it reaches the desired temperature. And in a conventional oven, 190ºC with heat up and down.

Place the suckling pig in a clay roasting pan. Add a glass of water, the aromatic herbs, the garlic and the bay leaf.

Drizzle the suckling pig lightly with olive oil.

Put it in the oven and leave it to cook. From time to time, hydrate it with the juices it releases.

*If you see the liquid evaporating from the base, add a little more water so that the meat does not become dry.

Once cooked on one side, turn it over and leave it until crispy.

-For a complete meal, use the oven to cook at the same time:
Baked or baked potatoes with onions.
Baked apples
Baked vegetable combination
Whole roasted peppers

*Tip:
Although the clay roaster is perfectly suitable for both the clay oven and the conventional oven, we recommend that, if you have the possibility, you use it in a wood-fired oven.
With holm oak or olive wood, the suckling pig acquires a smoky aroma and an unbeatable flavour.

This type of rotisserie, whether oval or rectangular, allows for even cooking, enhances the natural flavours of the ingredients and prevents the meat from sticking, preserving all its juices.

In addition, it has the advantage of serving directly as a presentation platter, maintaining the heat for a longer period of time.
An ideal piece for a juicy, tasty result with crispy skin.