Roast suckling pig is a celebratory dish for many cultures, German included. Long ago and far away, people would roast baby pigs in their homes on a regular basis; now we think of it as something we need to go to a restaurant for. NOT TRUE!! This dish is incredibly easy, can be done in your home oven in just a few hours, and is a showstopper if I ever saw one. Procure a baby (suckling) pig from your local butcher. This might take a little doing on your part, depending on where you live, but I promise you, it is worth the trouble. I live in an old school Greek neighborhood, so they are hanging in every butcher window every day, but check at your local farmer's market or butcher. You really want to hold out for a SMALL pig. They are tender and cooking time is far less than a teenage 30-pound one.
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Warm Salad of Grilled Trout with Spinach and Lentils
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