Preheat the oven to 425 degrees F (220 degrees C).
For the roasted pig: Mash
together the salt, peppercorns, rosemary
, garlic and thyme with a mortar and pestle
or in a food processor
. Slowly add the olive oil to make a paste.
the skin of the pig and rub with the herb mixture, making sure to get inside the skin. Place the pieces of meat in a large roasting pan. Add the shallots, garlic heads and 2 cups (500ml) water to the pan. Cover with foil. Roast
for about 2 1/2 hours. Remove the foil during the last 30 minutes of cooking and baste
often with the pan drippings
until the skin is crispy and golden brown.
For the rapini
: Saute the rapini in butter
and season with salt and pepper. Keep warm.
Serve the roasted pig with a ladle of Mushroom Stew and the rapini.
Cook's Note: Ask your butcher to cut the suckling pig for you.