To brine and stuff the suckling pig: Two days before you plan to serve this dish, prepare an ice bath. In a large pot (minimum 5 gallons), bring all the brine ingredients to a simmer, stirring until ...

Roasting a suckling pig on an open fire “is no job for slackers,” said Jane Sigal in Food & Wine. But if you have the time, motivation, and financial wherewithal, the result is “totally worth it.” ...

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The event will be run by the The Corner Club at Larison's Corner Church. This item was submitted by Judy Grignon. If you purchase a product or register for an account through a link on our site, we ...