“There are a lot of restaurants in Spain with a horno de leña (wood-fired oven). The fires are lit first thing in the morning and burn well into the day. All day and night whole suckling pigs, half lambs and pieces of goat are cooked in giant terracotta trays. The steady heat cooks the meat evenly, slowly easing the meat off the bone, and the embers give the flesh a slightly smoky quality. If you have a wood-fired oven this is the perfect excuse to light it up. A mate of mine cooks this in his camp on his bush block down the Great Ocean Road. He puts a shovelful of embers on a heavy metal lid and leaves it cooking for hours. The slow cooking melts the flesh and the coals give it a gentle fragrance.” – Frank Camorra, MoVida