8 - Suckling Pig Recipe – Traditional Tagwood BBQ Method

Ingredients

• One suckling pig (8.8 lbs/4 kg)
• For the brine
• 3 lts water
• 0.05 lts wine vinegar
• 0.06 lbs/30 grs salt
• 1 thyme branch
• 1 rosemary branch
• 0.04 lbs/20 grs oregano
• 1/2 garlic head
• For the stuffed potatoes
• 2.2 lbs/1 kg potatoes
• 2.20ls/1 kg potatoes
• 0.002lbs/1 gr nutmeg
• For the “chimichurri”
• 1 handful of dried tomatoes
• 1 handful of parsley
• 0.02lbs/10 grs green onion
• 10 ml olive oil
• 5 ml balsamic vinegar
• pinch of sea salt
• 1 red pepper
• 1 tbsp smoked paprika