Vincent Price's Roast Pork Castilian Style

READY IN: 6hrs 15mins
Recipe by EdsGirlAngie

Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook "A Treasury of Great Recipes" by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.

Top Review by baltisraul

I also used a shoulder roast instead of the fresh ham. I removed some of the fat prior to cooking. Everything else is just the same as written. I purchased his and his wife's cookbook in '77 and have about worn out the pages. Best cookbook on the planet.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Score the skin and fat of the fresh ham.
  3. Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
  4. Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
  5. Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
  6. Roast meat for 1-1/2 hours.
  7. Remove fat that has accumulated in the pan.
  8. Add to pan: 1/3 cup white wine and 1 cup water.
  9. Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.

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