Spanish Piglet Double Rack, Raw Segovia 4kg

Segovia Piglet Double Rack is a spectacular 4kg double rack of raw milk-fed Segovia suckling pig. The two rib sections are joined together for a magnificent presentation. The skin is translucent and crackling-ready. Additionally, the pale flesh beneath is of extraordinary delicacy. However, advance preparation is key — the skin must be dried thoroughly 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.

A double rack of Segovia suckling pig is one of the most spectacular presentations in Spanish gastronomy. It consists of the two rib sections of the cochinillo joined at the backbone. At 4kg, it feeds six to eight people comfortably. Furthermore, it makes a centrepiece of extraordinary visual impact and flavour.

How to Cook & Serve

To get the very best from Segovia Piglet Double Rack:

• Dry the skin uncovered in the fridge for several hours or overnight for maximum crackling.
• Season the cavity generously with sea salt, garlic and fresh herbs such as thyme and bay.
• Roast at 180°C for approximately 1.5 hours, basting regularly with the roasting juices.
• Increase to 220°C for the final 20 minutes to blister the skin — rest for 15 minutes before carving.

Perfect Pairings

Segovia Piglet Double Rack 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 Double Rack brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, the advance skin-drying step transforms the crackling. Furthermore, this joint feeds a crowd with very little effort.