Heres a couple suckling pig reciepes from On The Grill magazine june issue: by: Rosemary Barron Wipe pig lightly inside and out with wine vinegar. Place bay leaves in stomach cavity. Combine lemon juice, pepper, 1/2 tsp salt, honey and olive oil. Before cooking, pierce skin of pig in dozen places. Baste liberally with lemon juice mixture. After about an hour of cooking, add thyme and savory to marinade. continue basting. Posted to bbq-digest by Don Havranek
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (690g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5830 (100%)|
|Amt Per Serving||% DV|
|Total Fat 649.8g||866 %|
|Saturated Fat 93.6g||468 %|
|Monounsaturated Fat 311.6g|
|Polyunsanturated Fat 214.5g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 123.7mg||3 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 19.2g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5830
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!