Preparation

Normally the piglet is bought already prepared, bled and without guts and opened along the womb. clean the piglet thoroughly and dry it inside and out with a cloth and salt inside and out.

Peel the garlic and mash well in the pestle.
Mix the crushed garlic with the lard and some chopped bay leaves.
Rub the piglet inside and out with this mixture.

Place the piglet, skin down, in a suitable clay pot, or on the baking sheet, add some bay leaves.

Pour the wine and a glass of water and put it in the oven, on medium power, for 1 hour, spraying from time to time with the juices that are released. then turn and continue cooking for at least 1/2 hour, also spraying from time to time.

it is advisable to pierce the skin with a thick needle to expel the air, so the skin will become curly. if during this time it is seen that it is drying, you can add a little water.
Serve warm and accompanied, with a good salad.

Ingredients

  • Ingredients for 4 6 5 people
  • 1 piglet weighing about 3 kilos.
  • 100 grams of white lard.
  • 4 cloves of garlic
  • 1 glass of white wine.
  • blond.
  • Salt.