Suckling pig à la Vitellius

Ingredients for 4 servings:

• 1 kg suckling pig shoulder
• 1 tsp salt
• 1 tsp pepper, black ground
• 2 tsp lovage, ground and 1 tbsp garum
• 200 ml red wine
• 200 ml wine (sweet wine)
• 1 tsp olive oil
• 1 liter of grape juice for making the garum
• 2 tbsp anchovy paste for making the garum

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roman cuisine

Make diamond-shaped cuts in the rind of the suckling pig shoulder. Rub the meat all over with salt. Place the roast in an ovenproof dish and place in the oven. Roast at 150°C (fan oven) for about 90 minutes, brushing with olive oil every 30 minutes. Turn off the oven, open it, cover the roast with aluminum foil, and let it rest for 30 minutes. Meanwhile, prepare the sauce: Place the pepper, lovage, garum, wine, sweet wine, and oil in a saucepan and reduce by about half. Pour over the roast. For the garum, reduce 1 liter of grape juice to 100 ml and mix with the anchovy paste. Garum, also called liquamen, was used in almost all dishes during Roman times.