Greek Seasoning For Suckling Pig

Pork

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.