Baked Suckling Pig

Description
In Romanian: Purcel de lapte la tava

Ingredients

 * 1 suckling pig
 * salt
 * ½ cup rum
 * 1 tablespoon oil

Directions

 * 1) As soon as the piglet was slaughtered, place in a large basin, spray some rosin on it and then pour some hot water.
 * 2) Turn the piglet on all sides so that it softens.
 * 3) Then remove from the basin onto a cutting board and remove all hairs. (It will be very easy).
 * 4) Rub with a clean cloth and then singe over an open flame.
 * 5) Then place in a basin with tepid water.
 * 6) Wash and scrape with a knife.
 * 7) Rinse with cold water, then slit open on the belly, from the tail to the neck.
 * 8) Remove the intestines and innards, taking care not to break the bile.
 * 9) Wash well in 2 – 3 changes of water, drain for 10 minutes, then place on a cutting board with the four legs bent (kneeling).
 * 10) Refrigerate until the following day.
 * 11) One hour before roasting, do this.
 * 12) Wash the piglet, rub with a dry cloth, inside and outside.
 * 13) Rub with one tablespoon of salt and let sit for 30 minutes.
 * 14) Place in the roasting pan with the knees bent and set on sticks and the ears wrapped in white paper.
 * 15) Grease with lard and place a red apple in its mouth.
 * 16) Add 2 – 3 tablespoons of water and set in the oven at low heat to start with, then higher and higher.
 * 17) During roasting, occasionally baste with a little rum mixed with oil.
 * 18) When it starts to brown, increase the heat, do not baste and cook until done.
 * 19) Serve with french fries, sautéd sauerkraut, roasted apples or pickled peppers.