Anonymous Tue May 23 19:49:30 2006

wine vinegar

6 bay leaves

three lemons -- Juice of

Course grain sea salt

1 tablespoon honey

3/4 cup extra-virgin olive oil

1 tablespoon dried thyme -- crumbled

1 teaspoon dried summer savory -- crumbled

Wipe pig lightly inside and out with wine vinegar. Place bay leaves in stomach cavity.

Combine lemon juice, pepper, 1/2 tsp. salt, honey and olive oil. Before cooking, pierce skin

of pig in dozen places. Baste liberally with lemon juice mixture. After about an hour of

cooking, add thyme and savory to marinade. continue basting. Posted to the Bbq by Don

Havranek on Oct 01, 1998.