• Suckling pig
  • Salt
  • Extra virgin olive oil
  • Water


1. Lay the suckling pig on an oven grid (skin up) over a roasting tray (to avoid the skin touching any liquid and making it crispier by the evaporation of the liquids). Add salt only on the meat (not on the skin) and massage with olive oil.

2. Put into the oven at moderate temperature adding water in the roasting tray. Around one hour later raise the temperature to brown the skin.