Suckling pig is not only typical of the areas in the interior of the Iberian peninsula, but it also appears in the Llibre de Sent Soví (1324), the oldest cookbook written in the Catalan language, where it is described as roasted on a spit. Suckling pig is also often found oven-roasted in Majorca near Christmas when it is spread with chopped parsley, oil and lemon juice. Serve it with a salad of escarole, lettuce, white cabbage, celery, etc. It can also be served with some wild mushrooms sautéed with garlic and parsley, or roast potatoes. Roast suckling pig is best when cooked in a wood-burning oven.
Clean the suckling pig well and singe to remove any hairs. Slice open down the middle. Fry with a garlic clove and a bitter orange. Season and squeeze over some lemon juice. Leave to marinate for seven or eight hours in the fridge. The next day, place the suckling pig on an oven tray big enough for it to fit comfortably, and spread both sides with pork lard. Add the garlic bulbs, split open down the middle and trickle over some olive oil. Cook in a medium oven, open-side up. Baste with the roasting juices during cooking. If necessary, add a little hot water. Halfway through cooking, turn over, add the mature wine and leave until the skin becomes crisp. Once it is cooked and golden brown, serve immediately.