Spanish Piglet, Belly Segovia, Raw 1kg

Segovia Piglet Belly 1kg is a 1kg piece of raw belly from a Segovia milk-fed suckling pig. It is the most flavourful section of the cochinillo. The skin is paper-thin and ideal for crackling. Additionally, the pale, milk-sweet flesh beneath is of remarkable delicacy. However, it requires careful cooking — the skin must be completely dry before roasting.

About Segovia Suckling Pig

Cochinillo — suckling pig — is one of the great delicacies of Spanish gastronomy. Its tradition stretches back centuries in the Castile and León region. The pigs are milk-fed from birth and slaughtered at between three and six weeks old. As a result, the meat is extraordinarily delicate: pale, almost white, and supremely tender. The skin, however, is where the magic happens. It is paper-thin and crisps to a translucent, shattering crackling when roasted. In Segovia, cochinillo is the defining dish of the city. It is roasted whole in a wood-fired oven and famously carved with the edge of a plate. This demonstrates just how tender the flesh has become.

The belly section of the suckling pig is prized for its thin, crackling-ready skin. Beneath it sit layers of delicate, milk-sweet meat and soft fat. At 1kg, this is a wonderfully versatile cut. For example, you can roast it whole for crackling or braise it slowly for tenderness. It also works as an extraordinary base for a Segovian-inspired dish.

How to Cook & Serve

To get the very best from Segovia Piglet Belly 1kg:

• Score the skin lightly and dry thoroughly — moisture is the enemy of good crackling.
• Season the skin with fine sea salt and a little white wine vinegar, then roast skin-side up at 220°C for 30 to 40 minutes.
• Alternatively, braise skin-side down in a shallow layer of stock and wine at 160°C for 1.5 to 2 hours, then crisp under a hot grill.
• Rest for 10 minutes before slicing — the skin should shatter cleanly.

Perfect Pairings

Segovia Piglet Belly 1kg pairs beautifully with:

• Roasted new potatoes with garlic and rosemary — the classic Castilian accompaniment
• A Spanish white wine such as Albariño or Verdejo, or a light young Rioja
• Simple dressed salad leaves to cut through the richness of the skin
• Quince paste or fig jam for a sweet contrast

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Segovia Piglet Belly 1kg brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. Furthermore, the advance preparation is straightforward and well worth the effort.