Whole Segovian Suckling Pig 4-4.5 kg

The Best Suckling Pig Comes From Segovia

Sourced from a third generation family run business, our suckling pig (cochinillo) is second to none when it comes to flavour and texture. The soft and tender meat literally melts in the mouth and the crackling is the crispiest you’ll ever taste, so you can serve a truly banquet worthy dish in the comfort of your own home. 

Just the thing for that special celebration or occasion with friends.

Our piglets come frozen but prepared for the oven, keep in the freezer and allow 24 hours to defrost before cooking. Its a lot easier than you might think and resulting flavours absolutely fantastic. Not to mention the theatre.

The ears and cheeks are the best bits.

Cooking Guidelines

Wash and dry the suckling pig well, checking that it is thoroughly defrosted.

Arrange on a baking tray, they are surprisingly easy to bend or curl into a turkey sized roasting tin.  Alternatively, place directly on your oven racking with a roasting tin on the shelf below to catch the juices.

We find that scoring is not necessary on such a young pig as the skin is very thin and easy to cut/break once it is crisp.

To get the best crackling rub generously with oil and a good quality salt

Roast for 25 mins per kg. in the oven at 150 degC. If using a thermometer, the internal temperature should read 71C before you turn up the oven to crisp the crackling.

Once cooked, turn up the oven to 230C and cook for a further 30 minutes, using foil to cover the snout and ears to stop them burning.

The pig is ready when the skin is deep golden and sounds hollow when tapped.

Resting is very important for great results, rest for at least 30 minutes before carving.