Brush the outside of the piglet prepared by the butcher with olive oil and season with salt and pepper. Prick the pork rind all around with a larding needle so that the fat can drain out easily.
For the stuffing, put the garlic, liver, bacon and sage through a meat grinder, mix with grated Parmesan cheese, chopped pepper, eggs, salt and saffron. Fill the young pig with the mixture, sew it up and roast it on a spit at a low temperature for about four hours. Make a sauce with pepper, vinegar, saffron and chopped rosemary needles and brush the piglet with it during the roasting.
You should not take too young young milk pig, the meat from such young animals still has little character, and the stuffing dominates too much. The piglet must be filled only halfway, because the stuffing expands – otherwise the seams burst and the stuffing swells out.
It is also possible to roast the Young Milk Pig in the stove heated to 200 °C, always turning, brushing and also piercing.
Our tip: Use bacon with a fine, smoky note!