Roasted Ibérico Suckling Pig Quarter | Wild Fork

Ingredients

• 1 Cube WFF Frozen Garlic or 2 Fresh Garlic Cloves, sliced
• 1/4 teaspoon Freshly Ground WFF Black Peppercorns
• 2 teaspoon WFF Coarse Sea Salt
• 1 Iberico Suckling Pig Quarter (2-3 pounds)
• 1 tablespoon orange zest, finely chopped (Navel or Seville work well)
• 2 teaspoons Kosher salt
• 1 garlic clove, crushed
• 1 teaspoon fresh thyme, finely minced
• ¼ teaspoon black pepper, freshly ground