In Romanian: Purcel de lapte la tava



  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.

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