Summary

Ingredients

• 1 packet paprika powder (rose paprika)
• 1 pack paprika powder, noble sweet
• 1 packet spice mix your choice
• 1 cup salt
• 0.5 ½ cup pepper
• 1 tablespoon garlic granules
• 0.5 ½ pack curry powder
• 4 tablespoon sugar
• 5 cloves garlic
• 1 bottle oil
• 1 suckling pig (approx. 25 kg)

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Instructions

1. Mix all ingredients in a bowl and mix with oil at the end. Rub the suckling pig well with it, put it in a plastic bag and put it in a cool cellar for two days (approx. 5 ° degrees). If this is not possible, ask the butcher and store it there in the cold store.
2. After two days the piglet is put on the grill:
3. I`ve built a side-fired grill. So no fat can drip into the embers.
4. At the front I put the spit through the sow`s head, and attached the piglet in the middle and at the end with self-made spikes. In addition, I lashed the piglet to the spit with stainless steel wire to prevent the piglet from loosening.
5. As soon as the spit turns, the piglet is coated with the rest of the marinade every now and then. After 2 hours, the skin should be incised every 10 cm (repeatedly smear with the marinade). After approx. 3 - 4 hours (at your own discretion) the first slices of meat can be cut off.