Roasted suckling pig is a traditional meal at the tables of Argentines in the interior of the country, any birthday celebration, anniversary or any event of joy and celebration is celebrated with a few suckling pigs accompanied by salads, bread, wine and soda.

This time I prepared this meal to celebrate my youngest son's birthday at my mother's house who lives in a town called Pasteur located 420 kilometers from Buenos Aires.

Llegamos a este Pueblito y ya mi familia había reservado el lechón, fuimos a buscarlo bien temprano y lo primero que hice fue lavarlo bien y prepararlo para agregar los condimentos.

We arrived at this town and my family had already reserved the suckling pig, we went to look for it very early and the first thing I did was wash it well and prepare it to add the condiments.

Aquí acostumbran colocarle solo sal, pero yo le agregué mi toque personal, es decir ajo, comino, sal y pimienta negra recién molida.

Here they usually add only salt, but I added my personal touch, that is, garlic, cumin, salt and freshly ground black pepper.

Lo condimenté bien por ambos lados y lo dejé reposar con los aliños mientras preparaba la leña y la parrilla.

I seasoned it well on both sides and let it rest with the dressings while I prepared the firewood and the grill.

Primero corté con el hacha las maderas que necesitaba para usarlas como leña para la parrilla, luego las coloqué en el brasero, y una vez que estaban lista las brasas las pasé a la parrilla.

First, I cut with the ax the woods that I needed to use as firewood for the grill, then I placed them in the brazier, and once the embers were ready, I put them on the grill.

Ahora viene la mejor parte, colocar el lechón en la parrilla a fuego lento por varias horas hasta que se cocine completamente, esta parte requiere paciencia y atención para no dejar que se apague el fuego y se pase de cocción la carne.

Now comes the best part, placing the suckling pig on the grill over low heat for several hours until it is completely cooked, this part requires patience and attention so as not to let the fire go out and the meat overcook.

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Luego de unas 4 horas en el fuego, quedó listo el lechón para comerlo con mi familia acompañado con pan y gaseosa.

After about 4 hours in the fire, the suckling pig was ready to eat with my family accompanied by bread and soda.

Lo dejé reposar unos minutos, para después cortarlo en piezas, y posteriormente lo desmenucé para quitar los huesos y rellenar más cómodamente los panes

I let it rest for a few minutes, then cut it into pieces, and later I shredded it to remove the bones and fill the loaves more comfortably.

_{Todas las Fotos fueron tomadas con la cámara de mi celular Motorola E 6 en Pasteur, Provincia de Buenos Aires, Argentina / All photos were taken with the camera of my Motorola E 6 cell phone in Pasteur, Province of Buenos Aires, Argentina}

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Gracias por visitarme y apoyarme!!

Thank you for visiting and supporting me !!

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