- Little pig Traditional roasted (Toston asado tradicionalmente).

Peel the garlic cloves and chop them into very small pieces. We mix them with lard, fat salt, thyme and oregano. Preheat the oven to 150º for an hour and while we are smearing the suckling pig. Add to the tray or source the glass of water and bay leaves in the bottom, without wetting the skin of the suckling pig. Melt the lard at low temperature for 2 minutes in the microwave. We pinch the skin and the head with a needle or fork and we anoint it with lard previously melted. It is very important to prick it so that air pockets do not form and the skin is well crusty. We put in baked piglet at 150ºC in the central part with temperature above and below for about an hour, often watering with the fat and juice that is released. We leave the suckling pig in the oven without turning it over for a half hour more with the same temperature. If we see that the fountain or tray runs out of water during baking we have to add a little more, because the suckling pig needs that moisture to get it right. To get that crisp and golden doradito of suckling pig skin we raised the oven to 190ºC for another 15-20 minutes. In total the suckling pig should be in the oven for almost 2 hours. We chopped the suckling pig and passed the juice from the source to a salsera. Accompany with a portion of baked potatoes.