1931 Cuban Cookery by Blanche Z de Baralt

MEATS

ROAST SUCKLING PIG (Lech6n asado).

The approved manner of preparing this most Cuban of all Cuban dishes is to roast the baby pig on a spit, over a wood fire, with plenty of guava leaves~ but this is only practical in the country. In town we must be satisfied to roast it in the oven, seasoning it with salt,