Piglet Bairrada style

after death, dip the piglet in boiling water and scrape with a knife, rubbing it with a rough cloth to remove its hair, washing it very well afterwards. open the piglet and remove the guts. wash the piglet again and hang it on a nail, where it should be allowed to dry for 4 hours. put the piglet on a skewer and spread it inside with the mixture of lard, crushed garlic cloves, salt and pepper, being filled with the sauce inside. sew the pig with a needle and kitchen thread, while heating the bread oven.

take the piglet into the oven, placing the container underneath to collect the fat that will drain. ½ every ½ hour, remove the piglet from the oven and wipe the skin with a cloth to wipe off any excess fat. when removing the piglet and cleaning it, it receives a cold shock, which will lead to the roast having a hard and crispy skin. the cooking time varies between 1 hour and ½ to 2 hours. after roasting, remove the skewer and place on a platter. serve very hot garnished with orange slices and accompanied with french fries.