Sucking pig cooked on a spit (Porcelet cuit à la broche) from Memories of Gascony (page 89) by Pierre Koffmann

  • suckling pig
  • garlic
  • Show all ingredients...

  • EYB Comments

    The book translates "porcelet" in the French title as "sucking pig", not "suckling pig."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    The book translates "porcelet" in the French title as "sucking pig", not "suckling pig."

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