Porchetta (Roasted suckling pig)

Description

Scappi was very familiar with local customs and the best available local food - porchetta is still the speciality of Rome and Frascati, but only he was able to put in so many spices!

Ingredients

1.8kg/3lb 15oz lardo (available from Italian delis, or alternatively use very fatty air-cured bacon), finely chopped
1kg/2lb 3oz goats' or lambs' livers, finely chopped
500g/17½oz sweetbreads, trimmed and chopped
200g/7oz seedless raisins
4 tbsp each chopped fresh mint, marjoram and parsley
4 free-range egg yolks
20g/¾oz freshly ground black pepper
20g/¾oz ground cinnamon
2 tsp ground cloves
2 tsp freshly grated nutmeg
300g/10½oz dried prunes
300g/10½oz dried morello cherries
200g/7oz pecorino or parmesan cheese, grated
olive oil, for frying and brushing
3 onions, roughly chopped
10 garlic cloves, roughly chopped
300g/10½oz stale bread, soaked in water to soften, squeezed of excess moisture and torn into pieces
salt, for sprinkling
1 small suckling pig weighing around 8kg/17lb 10oz, bones removed (ask your butcher to do this for you)

Method

1. Place the chopped lardo, livers, sweetbreads, raisins, herbs, egg yolks, spices, dried fruit and grated cheese into a very large bowl and stir well.
2. Heat a little oil in a pan and gently fry the onions until softened. Add the garlic and bread pieces and stir well.
3. Add the onion mixture to the bowl with the rest of the ingredients.
4. Sprinkle the cavity of the suckling pig with salt, then stuff with the stuffing mixture.
5. Sew up the pig, with someone else to help you, and tie it up. Put the pig onto a spit, brush with oil and sprinkle with salt.
6. Place the pig into a large bread oven, with glowing embers, not lots of flames, for 1½-2 hours, basting frequently.
7. Finally put the pig on the spit in front of the fireplace to crispen up. Allow to rest before carving and serving.