How to Roast a Whole Piglet

Roasting a Piglet: Add the Potatoes

After about 2 1/2 hours of roasting, Francesco opened the door of the oven and pulled the pan with the piglet to the oven's mouth. Quite a bit of fat had rendered out (especially that under the rind -- note the trail of fat dripping from the cut), and the rind was beginning to color nicely. He added the potatoes, stirring them about to coat them with the pan drippings, and returned the pan to the oven. If you want, you could also brush the piglet's back with drippings at this point, but it's not strictly necessary. What next?

Shut the oven door, and wait for another 4-4 1/2 hours; you can, if you want, stir the potatoes about every hour or so. But it's not strictly necessary.

At this point the piglet will look like it did in the first photo of the series.

One important thing: If you're using a gas or electric oven you'll obviously need a large one -- the largest ovens for home use in Italy have a mouth of 90 cm, about a yard, and that's what you'll need here. Temperature? Low, 300 F or 150 C, and a cooking time of 8-9 hours, adding the potatoes about half-way through. And no beans.