St. John (of bone marrow fame) does a whole roasted suckling pig. And if you can charm (con) 14-16 guests into joining you glorious eating will ensue. The skin is crispy and salty and the meat is succulent and tender. The cheeks are the best part! Oh and you start with a platter of bone marrow so heavily laden it takes 2 waitresses to carry it.
I’m not sure there’s anything left to say here that the picture doesn’t convey.