Roast Suckling Pig Thigh with Potatoes

Let’s see how to prepare a classic and succulent roast suckling pig thigh accompanied by potatoes.

Ingredients

• 1 suckling pig thigh (about 1.2 - 1.5 kg)
• 800 g of potatoes
• 4 cloves of garlic
• Fresh rosemary sprigs
• Salt and pepper to taste
• Extra virgin olive oil
• White wine (about 200 ml)

Preparation

1. Preheat the oven to 180 °C.
2. Prepare the piglet by cleaning the thigh and drying it with paper towels.
3. Rub the piglet with garlic, then season generously with salt and pepper all over the surface.
4. Insert some rosemary sprigs under the piglet’s skin where possible.
5. Lay the piglet in a large baking tray and drizzle with a stream of oil and white wine.
6. Peel the potatoes and cut them into not too small pieces, then distribute them around the piglet in the tray.
7. Season the potatoes as well with salt, pepper, a little oil and add more whole garlic cloves and rosemary among them.
8. Bake everything for about 2 hours or until the piglet is well browned and the skin is crispy. During cooking, baste occasionally with the cooking juices.
9. Check the potatoes from time to time and turn them if necessary for even cooking.
10. If towards the end the skin is not crispy enough, you can raise the temperature of the oven or activate the grill for the last few minutes of cooking.

Your roast suckling pig should come out succulent inside with a crispy crust on the outside, while the potatoes will be soft and flavorful.

Curiosity

The roast suckling pig thigh is a traditional dish in many cultures, particularly enjoyed for festive occasions. In Italy, it is a main course commonly found on the dining tables of festive days, especially in the center and north of the country. Its slow cooking allows the fat to melt away, making the meat particularly tender and tasty.