Odojak na ražnju is a popular Croatian dish made by roasting a whole suckling pig on a rotating spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before it's roasted, the suckling pig is traditionally seasoned only with salt.

The cooking time is somewhere between 3,5 hours and 5,5 hours, depending on the size of the pig. Once the white steam starts to form and the fat stops dripping, the suckling pig is properly roasted. This dish is often prepared for special occasions and important guests, and it's usually served with bread and roasted potatoes.