01.  The suckling pig should be completely clean, without hair.

02.  Make deep cuts with the Chef Master Swiss knife into the meat so that the spices penetrate well.

03.  Rub the suckling pig generously with coarse salt, making sure it is well coated on all sides. This is one of the secrets for crispy and flavorful skin.

04.  Let the suckling pig rest in the refrigerator, covered with cling film or a cloth, overnight so that the salt penetrates the meat.

Preparation of the seasoning:

05.  Peel several heads of garlic and crush them to obtain a paste.

06.  Add black peppercorns to taste and mix well with the garlic paste.

Stuffing and cooking:

07.  Preheat the oven to a high temperature, usually around 220°C.

08.  Wash the suckling pig to remove excess salt, but do not remove it completely, as salt is essential for crispy skin.

09.  Stuff the inside of the suckling pig with bay leaves and the garlic and pepper paste prepared earlier.

10.  Sew the belly of the suckling pig with kitchen twine to keep the filling in place.

11.  Place the suckling pig in a tray, skin side up.

12.  Drizzle the skin of the suckling pig generously with melted lard.

13.  Roast the suckling pig in the preheated oven, reducing the temperature to around 180°C.

14.  Roast the suckling pig for approximately 2 to 2.5 hours, or until the skin is golden and crispy and the meat is juicy and cooked inside.

15.  Cut into smaller pieces and serve with traditional accompaniments such as potatoes, oranges, and salad.