To obtain a soft and tender suckling pig with a crispy rind, you must half cook it in a very flavored, quite spicy, bone stock, and finish the cooking in an oven, glazing the meat with honey. First, check that it can go into your oven where it will be baked in the dripping-pan. Choose it accordingly. The day before, cook the stock for 45 minutes, then put in the suckling pig. Cook, well covered with liquid, for 15 minutes per pound. Allow to cool in the stock, drain, allow to become cold. Add a small pinch of Cayenne pepper to the honey and brush the rind all over. Bake in a very hot oven (400F) until completely hot and beautifully browned. Honey, when cooked, looses all its sweetness, do not worry about this. Protect the tail with an aluminum foil as soon as it browns. Serve surrounded with small stuffed cabbages, braised in an oven, moistened with the juice of the baked pig.
