Suckling Pig, Whole Fresh, Spanish, 4-4.5kg

Whole Spanish Suckling Pig is a whole fresh Spanish suckling pig, milk-fed and weighing 4 to 4.5kg. It is the definitive celebratory roast of Castile and León. The skin is paper-thin and the flesh is pale and extraordinarily tender. However, it is the crackling that truly sets this apart — it shatters like glass when roasted correctly.

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 suckling pig from Segovia is considered the finest in Spain. It is a product of the region’s centuries-old cochinillo tradition. The cool, dry Castilian climate also contributes to animals of exceptional quality. At 4 to 4.5kg, this whole fresh piglet 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 Whole Spanish Suckling Pig:

• Remove from packaging and allow the skin to dry uncovered in the fridge for several hours or overnight.
• Season the cavity with sea salt, fresh herbs and garlic, then truss the legs.
• Roast at 180°C skin-side up for approximately 2 hours, basting every 30 minutes with the roasting juices.
• Increase to 220°C for the final 20 minutes to blister the skin — then rest for 15 minutes before serving.

Perfect Pairings

Whole Spanish Suckling Pig 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, Whole Spanish Suckling Pig 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 is the key to success. Furthermore, this is a dish that will be remembered long after the meal is over.