Roast suckling pig "Master Roaster Duque" style

Preparation

Ask in the butcher's shop to clean and prepare the cochineal, removing the mow and practicing only a small opening in the belly, just enough to be able to clean and empty it properly. It is salted and sewed to be closed again, with the same appearance as if it were whole and alive, lying on its front and back legs.

The oven is heated up to 220-230 degrees and the cochinillo is placed in a suitable container, with its hands up, putting under it a tablet or a few laurel sticks. For it to hold without moving, it is subject to some articulugio, such as some Spanish soup mud pots, filling the space around the fountain.

It is added half a liter of water or more and is cooked for a space of approximately 1 hour or 1 hour and a half, monitoring it from time to time. After this time it is removed, turned around, bitten with a fork to release the water that it has absorbed between the bark and varnished with a little pork butter to make it very bright. It gets back into the oven, protecting its ears and tail with a little aluminium paper so it won't be burned.

It must cook about another hour or more, until we get a crust and crust so that by squeezing a little with the finger click as if it were a pebble pie. He's ready to eat right now. This way of roasting requires more attention than the previous one.

It will be presented in mud casserole decorated with thyme branches to make it look like it is alive. You can place fried bread crusts under your head or where it takes to keep it right and in good shape on the source.

At the time of serving it, it is sprayed with a little hot brandi, which is lit to take it to the burning table. Like the previous one, you should leave with the edge of a dish and offer yourself to the diners on my behalf, for having practiced this recipe of roast roast "master of Segovia" style.