Summary

Ingredients

• 1 kg shoulder suckling pig
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 2 teaspoons lovage, ground and 1 tablespoon garum
• 200 ml red wine
• 200 ml wine (sweet wine)
• 1 teaspoon olive oil
• 1 liter grape juice to make the garum
• 2 tablespoon anchovy paste for making the garum

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Instructions

1. Cut the rind on the suckling pig shoulder in a diamond shape. Rub the meat all around with salt. Put the roast in an ovenproof bowl and put it in the oven. Fry at 150 degrees (convection) for about 90 minutes, brush with olive oil every 30 minutes. Turn off the oven, open it, cover the roast with aluminum foil and let it rest for 30 minutes.
2. In the meantime prepare the sauce: put the pepper, lovage, garum, wine, sweet wine and oil in a saucepan and reduce to about half. Pour it over the roast.
3. For the garum, reduce 1 liter of grape juice to 100 ml and mix with the anchovy paste. Garum, also called liquamen, was used in almost all dishes in Roman times.