Skip to content

Beta This app is in Beta Testing

Barbacue a Pig

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. Cayenne pepper
  2. Forcemeat
  3. a pint of red wine
  4. Apple
  5. four ounces of butter
  6. Anchovies
  7. Lemon
  8. Berries
Contains FishMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Dress a pig of ten weeks old as if it were to be roasted, make a forcemeat of two anchovies, six sage leaves, and the liver of the pig, all chopped very small ;
  2. then put them into a marble mortar, with the crumbs of half a penny loaf, four ounces of butter, half a tea-spoonful of Cayenne pepper, and half a pint of red wine : beat them all together to a paste, put it in your pig’s belly, and sew it up : lay your pig down at a good distance before a large brisk fire, singe it well, put in your dripping-pan three bottles of red wine, baste it with the wine all the time it is roasting;
  3. when it is half roasted, put under your pig two penny loaves, if you have not wine enough, put in more ;
  4. when your pig is nearly enough, take the loaves and sauce out of your dripping-pan, put to the sauce one anchovy chopped small, a bundle of sweet herbs, and half a lemon, boil it a few minutes then draw your pig ;
  5. put a small lemon or apple in the pig’s mouth, and a loaf on each side, strain your sauce, and pour it on them boiling hot ;
  6. lay bai-berries, and slices of lemon round it, and send it up whole to the table.
  7. It is a grand bottom dish.
  8. It will take four hours roasting;.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Sieve
  • Pastry brush