One 13 to 18-pound suckling pig
2 cups kosher salt
1/2 cup fennel seed
1/2 cup fresh marjoram
4 onions, quartered
3 heads garlic, cloves peeled and separated
2 apples, halved
1 lemon, halved
1 bunch fresh thyme
1 to 2 cups olive oil
2 cups white wine or water
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