Nutritional values per 100 g.
Energy value: 281 Kj-1166 Kcal
Fat of which: 23 g.
Saturated fatty acids: 9,6 g.
Carbohydrates of which: <0,5 g.
Total Sugars: <0,5 g.
Proteína: 19,40 g.
Sal: 0,142 g.
Preparation: Heat the opened tin in a bain-marie for 1/2 hour, until the fat is melted. At the same time, heat the oven. Place the suckling pig in an ovenproof dish, skin side up, adding the cooking sauce from the bottom of the tin (under the fat) and brown in a high oven for 15-20 minutes, until the skin is completely toasted. Serve with baked potatoes sautéed in the confit’s own fat.