- 1.8 kg Bacon (finely chopped)
- 1kg Goats' Or Lambs' Livers (finely chopped)
- 500 gm Sweetbreads (trimmed and chopped)
- 200 gm Seedless Raisins
- 4 tbsp fresh mint (chopped)
- 4 tbsp Marjoram (chopped)
- 4 tbsp Parsley (chopped)
- 4 free-range Egg Yolks
- 20 gm Freshly Ground Black Pepper
- 20 gm Ground Cinnamon
- 2 tsp Ground Cloves
- 2 tsp Freshly Grated Nutmeg
- 300 gm Dried Prunes
- 300 gm Dried Cherries
- 200 gm Parmesan Cheese (grated)
- Olive oil, for frying and brushing
- 3 Onions (roughly chopped)
- 10 Garlic Cloves (roughly chopped)
- 300 gm Stale Bread (soaked in water) to soften, squeezed of excess moisture and torn into pieces
- Salt, for sprinkling
- 1 small Suckling Pig (de-boned)
- Mix chopped bacon, livers, sweetbreads, raisins, herbs, egg yolks, spices, dried fruit and grated cheese into a very large bowl and stir well.
- Heat a little oil in a pan and gently fry the onions until softened.
- Squeeze out excess water from the soaked stale bread and torn it into pieces.
- Add the garlic and bread pieces to the bowl mixture and stir well.
- Add the onion mixture to the bowl.
- Sprinkle the cavity of the suckling pig with salt, then stuff with the stuffing mixture.
- Brush the pig with oil and sprinkle with salt.
- Place the pig into a large bread oven preheated at 500 degree F for 1½-2 hours, basting frequently.
- Finally put the pig on the spit in front of the fireplace to Crispin up. Allow to rest for half and hour.
- Slice it and serve with cold beer.