Roast sucking pig - flambe presentation

I would love to see that done without mishap.

Your options are limited by the already roasted nature of the piglet.

• Surround it with flaming whatever (lines of sterno, booze soaked sugar loaves, etc) on the serving platter;
• Ladle hot booze (151 works great) over, flame it, and the guests will be agog as the chanting, trotting, native bearers carry it to table;
• Artfully distribute sparklers and light them, ditto with the native bearers; or
• Similar.

Otherwise, roast, suckling pig ain't flaming.  

BDL

It's already such a fantastic sight, why are the bells and whistles necessary?

Served surrounded by flames in a silver chariot is way to go. I agree don't set poor hog afire.

Marie, just play safe! First, bring the roasted pig in the dining room on a large metal serving plate, and put it on a small serving table, then flamber it.

I would use about one small cup of Calvados (spirit from Normandy made of apples!) or Cognac or Armagnac. Put it in a not too wide saucepan (4 inch diameter is good), with a long handle. First warm that up a bit, but do NOT boil, and set to fire. Now bring it to the table and very gently pour the burning Calvados over the pig, just a small dash at a time.

Just warm the Calvados on your stovetop in the kitchen, set it to fire and cautiously bring it into the dining room. The narrow saucepan restricts the alcohol from burning too quickly.

Warning; beware of the hood in your kitchen. Turn the hood off when you ignite the alcohol, or better, just do NOT ignite the alcohol under the hood.