Michael Tusk Explains the Art of Roasting a Suckling Pig, Should You Want to Try That

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Photo: Food Man Chan

Perhaps you’re feeling adventurous this July 4th, or perhaps a friend happened to drop by with a 25-pound suckling pig and not a clue what to do with it. Quince and Cotogna chef Michael Tusk has offered up some instructions for this manliest of holiday tasks, appropriately enough in Men’s Journal. You’ll need a 30-inch grill for a piglet that size, and besides that just a little salt, pepper, rosemary, garlic, and lard. [Men’s Journal]

Michael Tusk Explains the Art of Roasting a Suckling Pig, Should You Want to Try