Suckling Pig, Segovia Ears, 800g

Suckling Pig Segovia Ears is an 800g pack of ears from Segovia milk-fed suckling pig. It is a revered delicacy of Spanish gastronomy. The contrast is extraordinary — a crisp, crackling-like exterior with tender, gelatinous meat within. However, they require a little technique to prepare correctly. In particular, the cartilage must be softened before crisping.

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.

Pig’s ears from Segovia suckling pig are a celebrated delicacy in traditional Spanish cooking. They are crisp-fried or roasted to an extraordinary crackling finish on the outside. However, the inside remains soft, gelatinous and milk-sweet. As a result, they appear on the menus of Spain’s most creative and traditional chefs alike.

How to Cook & Serve

To get the very best from Suckling Pig Segovia Ears:

• Blanch in well-seasoned water with aromatics for 45 minutes to soften the cartilage, then cool and press flat overnight.
• Slice into strips or leave whole, then deep-fry at 180°C until golden and crisp — the classic Spanish tapa.
• Alternatively, season and roast at 220°C for 30 to 40 minutes until the skin is blistered and crackling.
• Serve immediately — fried or roasted ears lose their crispness quickly.

Perfect Pairings

Suckling Pig Segovia Ears pairs beautifully with:

• Alioli or a sharp vinegar-based dipping sauce
• A cold glass of Manzanilla sherry or ice-cold Spanish lager
• Lemon wedges and sea salt as the simplest accompaniment
• Pickled chillies or piquillo peppers alongside

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, Suckling Pig Segovia Ears brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. Furthermore, they make a spectacular Spanish-style tapa for a sharing spread.