Whole suckling pig (about 25 lbs) rubbed down with salt, pepper, garlic & wild fennel.
Slow roasted in the wood burning oven for about 5 hours.

And this little piggy went...straight to my belly! What a beauty! Jason made his 1st whole pig for an Italian feast a few weeks ago for May 1st. The finished product came out delicious- complete with all the cracklings - no one could stay away!

Ashley Bartner is the Living in Italy Editor for Wandering Educators.
La Tavola Marche Agriturismo & Cooking Holiday
http://www.latavolamarche.com