Porchetta Recipe

• 1.8 kg Bacon (finely chopped)
• 1kg Goats' Or Lambs' Livers (finely chopped)
• 500 gm Sweetbreads (trimmed and chopped)
• 200 gm Seedless Raisins
• 4 tbsp fresh mint (chopped)
• 4 tbsp Marjoram (chopped)
• 4 tbsp Parsley (chopped)
• 4 free-range Egg Yolks
• 20 gm Freshly Ground Black Pepper
• 20 gm Ground Cinnamon
• 2 tsp Ground Cloves
• 2 tsp Freshly Grated Nutmeg
• 300 gm Dried Prunes
• 300 gm Dried Cherries
• 200 gm Parmesan Cheese (grated)
• Olive oil, for frying and brushing
• 3 Onions (roughly chopped)
• 10 Garlic Cloves (roughly chopped)
• 300 gm Stale Bread (soaked in water) to soften, squeezed of excess moisture and torn into pieces
• Salt, for sprinkling
• 1 small Suckling Pig (de-boned)

• Mix chopped bacon, livers, sweetbreads, raisins, herbs, egg yolks, spices, dried fruit and grated cheese into a very large bowl and stir well.
• Heat a little oil in a pan and gently fry the onions until softened.
• Squeeze out excess water from the soaked stale bread and torn it into pieces.
• Add the garlic and bread pieces to the bowl mixture and stir well.
• Add the onion mixture to the bowl.
• Sprinkle the cavity of the suckling pig with salt, then stuff with the stuffing mixture.
• Brush the pig with oil and sprinkle with salt.
• Place the pig into a large bread oven preheated at 500 degree F for 1½-2 hours, basting frequently.
• Finally put the pig on the spit in front of the fireplace to Crispin up. Allow to rest for half and hour.
• Slice it and serve with cold beer.