Ingredients
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

Directions
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.