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X Italian Meat Dishes
Porcelletto alla Corradino #101 (Sucking Pig)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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A sucking pig, de-boned

Veal force meat
Chopped suet
Two tablespoonful of finely chopped pistachio nuts
A pinch of spice
Six coriander seeds
Two tablespoonful of grated Parmesan
Truffles and mushrooms
A bunch of herbs
One bay leaf
Slices of lemon
Sprigs of parsley
Sauce piquant


Bone a sucking pig, remove all the inside and fill it with

a stuffing made of veal force meat mixed with a little chopped suet, ham, bacon, herbs, two tablespoonful of finely chopped pistachio nuts, a pinch of spice, six coriander seeds, two tablespoonful of grated Parmesan, cuttings of truffles and mushrooms all bound together with eggs. Sew the pig up and braise it in a big stew pan with bits of bacon, a clove of garlic with two cuts, a bunch of herbs, and one bay leaf, for half an hour. Then pour off the gravy, cover the pig with well-buttered paper, and finish cooking it in the oven.' Garnish the top with vegetables and truffles cut into shapes, slices of lemon and sprigs of parsley. Serve with a good sauce piquante (No. 229). Do not leave the garlic in for more than ten minutes."


This recipe (#101) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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