Another Marketman "experiment". As I type this, the youngest little suckling pig we have ever cooked is on the coals. Inside, some garlic, spices and a serious amount of BLACK TRUFFLE puree (not essence, not oil, but mashed black truffles) along with olive oil, salt and pepper. I threw in little cubed potatoes at the last second, thinking they might absorb all the heavenly and luxurious ingredients within the cavity of the pig. On the outside, a slathering of olive oil, and a generous sprinkling of black truffle salt, the flecks of truffles dotting the skin. This is an experiment. And it could be a HORRIBLE DISASTER, not to mention a waste of some wonderful ingredients. Or it could be a wonderful success. The first TRUFFLED LECHON I have ever heard of. Seemed like a good idea to me. The pig snorts out the truffle. The truffle ends up all over the pig as it roasts. What do you think? Potential triumph or disaster? :)

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