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How to Roast a Whole Piglet

By Kyle Phillips, About.com

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A Gutted Piglet

Roasting a Piglet: Marinating the cavity with herbs and spices

Roasting a Piglet: Marinating the cavity with herbs and spices

© Kyle Phillips Licensed to About.Com
You'll need to order a piglet from your butcher, and should ask that it be cleaned and scraped. Francesco's piglet weighed about 25 pounds, and he picked it up the day before he fired up the oven.

He also had:

5 ounces (weight, 125 g) coarse salt -- Kosher salt will be perfect
1 1/2 ounces (weight, 50 g) freshly ground pepper
1 1/2 ounces (weight, 50 g) fresh sage leaves, finely chopped
1 1/2 ounces (weight, 50 g) rosemary needles, finely chopped
Several cloves of garlic (up to a head), finely chopped
A large roasting pan
4 pounds (2 k) dried cannellini beans
A 2 1/2-gallon (10 liter) pot
10 pounds (5 k) potatoes, with more salt and pepper to season them

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