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Botin Suckling Pig

Sobrino de Botín, founded in 1725, is the oldest restaurant continuously operating in the world, according to the Guinness Book of World Records. The artist Francisco de Goya worked there as a waiter while waiting to get accepted into the Royal Academy of Fine Arts. The Sobrino and its specialty of cochinillo asado (roast suckling pig) are mentioned in the closing pages of Ernest Hemingway's novel, The Sun Also Rises. It's other signature dish is sopa de ajo (an egg, poached in chicken broth, and laced with sherry and garlic): a favorite pick-me-up with Madrileño revellers.

1 suckling pig (less than three weeks old) of one and a half kilos, for 6 people.
1 small onion
200 g of pig lard
2 cloves of garlic
1 glass of white wine

From owner Antonio González...
"Slow roasted in our old Spanish wood-burning oven
(Moorish style) from 1725 with holm oak firewood, giving a unique aroma. Due to its external flue the pig is roasted with the oven door open, thus lowering the oven’s temperature and extending the length of
process. This was the way that our grandfather Emilio achieved maximum excellence when roasting suckling pigs and lamb. Each oven is unique, and has its own personality. The oven of Botín has shown over the centuries that it has its own special touch, its magic."

Grease the suckling pig with the lard and place it face up in an open flat clay casserole dish and season with salt and pepper.

Chop the parsley, garlic, onion, thyme and laurel and sprinkle over the suckling pig.

Proceed to sprinkle with white wine and three glasses of water.

Place in the preheated oven and remove excess juices after an hour to an hour and a half, depending on the temperature of the oven.

Then place face down in the oven for a further 45 minutes (approximately), until the skin is crunchy and suitably golden.

Serve with roasted potatoes and lettuce salad.