Roast piglet Recipe

Wash the piglet inside and outside with cold water and dry it with a kitchen paper towel — moisture will prevent the formation of crispy skin. Carefully sprinkle with coarse salt and leave for 30 minutes at room temperature. In a separate bowl, mix softened cream butter and adjika until a homogeneous mass. Massage the resulting mass by hand, in circular motions, rub the piglet all over the body, ears, dung and inner parts. Line the baking tray with foil and place the piglet on top, belly down, and place in the preheated oven at 180 degrees. Turn off the oven every 20 minutes and spoon the melted fat on the tray onto the skin. Bake for 2.5 to 3 hours, until it has a hard, glassy sound when you touch the skin with a spoon or knife.