I don’t often bother to suggest you click on the pic for a closer look, but now’d be an excellent time to do so.

Lechon1

How’s that for a pile of pig—skin, feet & all? I’ll tell you how—fantastic. For a holiday dinner party the Director & I  were lucky enough to score an invite to before heading to ABQ, Rebecca Caro of From Argentina With Love marinated & roasted a whole suckling pig (i.e., an unweaned piglet less than 6 weeks old) in her fabulously super-sour chimichurri—sometimes she makes it with red wine vinegar, but this time she used pure lemon juice, giving the meat a tanginess to offset its baby-fatty savor.

Just in time for the New Year, click here to get her recipe for lechon—the raw material, so to speak, for which she purchased at Carniceria Guadalajara—& give yourself & your guests a little taste of prosperity in 2010 (pork symbolizes progress, per Epicurious, although I imagine the poor pig would beg to differ).