Worth every cent this was. And at $17++, it’s not even pricey to begin with.
The Spanish Suckling Pig, a special item available on the Sunday we visited, was chockfull of chopped pistachios, Swiss chard, spinach, pork liver, cured pork fat, marjoram, parsley and chervil. As crisp and tender as the encircling skin and meat were respectively, it was the stuffing that I was more captivated by. Properly seasoned (unlike some places that are reticent about committing to such an important part of what makes or breaks a dish), it was moist and superbly flavourful.
If you like pork and happen to spot the Porchetta when you visit, I suggest giving it a try.