Roast suckling pig:
Rub all round with salt and pepper.
Then in olive oil.
Cover tail and ear in foil.
If you only want to cook half cut across the pig and cover end in foil.
Roast in the oven or barbecue on the charcoal webber with the lid on.
Baste occasionally in oil.
Serve with roasted or barbecue vegetables.
traditional recipe.
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