Baking pig in wood oven

[pizzabrasil]

Hi, all

I found a lot of information about roasting pig indoors, digging a big hole, using a china box or even a BBQ. However, in my today bird eye reading, I did not found that I was looking for, which is baking a pig in a wood oven.

In matter of fact, a long time ago I saw several little pigs of nearly 20 pounds each, being dead, prepared and baked in a wood oven, all in the same day, to be commercialized.

The pigs had as little rest as a couple of hours between being sacrificed and baked.

Of course, they look succulent and they could be, since the farmer did bake to live.

However, I am not sure that this type of baking is the one that could give the best results and taste.

Could you people, to give me some tips and / or tricks to bake a little pig in a wood oven?

Meaning how to prepare the pig, seasoning, resting time, cooking temperature, moistening, time in the oven and side plates.

As always, thanks you all in this forum.

Luis

[maher]

you can use any technique that works in a regular oven. the only issue is that wood ovens need to be monitored closely so they do not get too hot, as this can burn the skin before the pig gets done. this is why most of the preparations involving wood ovens that i know of (especially in Spain) use either very small piglets (3-4kg) or use two step cooking. In the two step method, you would cook the pig using low heat (in wood or regular oven) till it is almost done, then take it out to rest for about thirty mins. you would then put it in a very hot wood oven just to crisp the skin and finish the cooking (about thirty mins). This results in some of the best crackling i have ever had.

I would recommend brining the pig for 24 hours in advance, and then using any spice mix/rub that you like in any recipe for regular roasting, for BBQing, or anything else.

good luck.