- pigs - 1
- black pepper
- lemons - 1
- butter - 1 lump to coat the skin
- offal - liver and heart of the pig
- onions - 1 head
- oil - 1 - 2 tablespoons
- rice - 1 1/2 cups, pre - washed
- parsley - 1 bunch, finely chopped
Wash, clean and dry the pig with a towel. Rub it inside and outside with salt, pepper, then rub it with a slice of lemon, a pat of butter and sprinkle it with paprika.
Boil the liver and heart in salted water, drain and chop them finely. Sauté the onion in 1/2 cup butter, add the rice and fry it lightly. Top with 2 cups of hot water from the broth, in which you boiled the liver and heart. Stir and once the rice swells, add the offal with 1 teaspoon of black pepper and chopped parsley.
Add salt if needed. Stuff the pig and sew up the opening. Put it to bake in a large pan, on the bottom of which you have crisscrossed vine branches. Brush the pig with plenty of butter and add some hot water into the tray.
Bake it in a moderate oven, and every 25-30 minutes, anoint it with butter and turn it several times to bake evenly.