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Scrape and wash the pig. Rub dry with a fresh cloth and dust the inside with salt and pepper. Stuff, and sew up the incision- Fasten the feet together. Before putting in the roasting pan, place a wedge in the mouth to keep it open to receive an apple, orange, or lemon as garnish when served. Use a rack of wood or metal in the roasting pan to lift the meat out of the dripping juices during the cooking process, Put the pig in feet upwards. Baste often unless you use a covered roaster. Slash the skin around the neck before putting the pig on the platter, so that the moisture may evaporate and the skin keep its crispness. Allow about twenty minutes per pound and use an oven temperature of 450° reducing toward the end of the cooking period.
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