We source suckling pig, i.e., young pork, from local family farms (OPGs) weighing around 14-17 kg. Traditionally, the suckling pig is roasted whole on a spit, prepared for special occasions, holidays, and gatherings. The meat of the suckling pig is juicy and tender, and its fibrous texture will win you over. Before roasting, we salt it well, place it on the spit, and roast it over beech and oak wood for between 2.5 to 4 hours, depending on the weight. The rotating spit ensures even cooking, and the fat that melts during roasting drips along the meat, resulting in a delicious crispy crust. Young suckling pig pairs best with potatoes cooked under the Peka and warm bread.