How to make
Wash the piglet well, dry it and season it with salt and black pepper inside and out. Then we it with the lemon, which is cut in half, butter and paprika.
Boil the liver and heart in salted water. Then cut them into small pieces.
Fry the finely chopped onion in the butter. Add the rice to it and fry it as well. Pour water and put it on low heat to boil until the rice swells. Then add the chopped offal, black pepper, salt and parsley to it. Leave it cook for another 1-2 minutes.
Stuff the pig with the stuffing and sew the opening with thread. Put the stuffed pig in a baking pan, on the bottom of which you have crossed the vine sticks.
Smear it with butter and add a little warm water. Roast it in a moderately heated oven until done, by turning it occasionally and spreading it with butter until it forms a nice crispy skin.
