Cochinillo Segovia
$235.00
DISTINCTIVE QUALITIES: Cochinillo asado, or roast suckling pig, is a Spanish delicacy that originated in Segovia, Spain. The delicate pork is so tender that it actually falls apart when cooked. Cochinillo is uniquely tender due to the young age of the pig. Our imported suckling pigs are authentically sourced from Segovia, Spain. All of our suckling pigs are raised on a diet exclusively of milk. Cochinillo asado is surprisingly easy to prepare. Roasted in a special earthenware dish, the meat is so succulent that, in an effort to showcase its tenderness, chefs use the edge of a dinner plate instead of a knife, to cut and serve the pig.
BEHIND THE PRODUCT: Although suckling pigs are raised throughout the world, it is the small town of Segovia in the Castilla region of Spain that has become the world capital of cochinillo. It dates back to the 17th century. The piglets are famously ordered in restaurants for birthdays or similar events and are good to serve a party of four to six. A suckling pig, as the Spanish define it, has never been allowed to run free, is barely a month old and fed only on its mother’s milk. Be assured that both imported and domestic piglets are free of any artificial hormones, antibiotics, or GMOs. Cooked properly, the suckling pig is a luscious and exquisite fall-off-the-bone experience.
SERVING SUGGESTIONS: The technique for roasting a suckling pig is similar to roasting any other kind of meat. Oven-roast slowly, in an earthenware dish and serve hot with a well-browned and crusty skin.
QUANTITY: 1 - 10-12 lb. suckling pig. Serves approx. 4-6 people.
BEHIND THE PRODUCT: Although suckling pigs are raised throughout the world, it is the small town of Segovia in the Castilla region of Spain that has become the world capital of cochinillo. It dates back to the 17th century. The piglets are famously ordered in restaurants for birthdays or similar events and are good to serve a party of four to six. A suckling pig, as the Spanish define it, has never been allowed to run free, is barely a month old and fed only on its mother’s milk. Be assured that both imported and domestic piglets are free of any artificial hormones, antibiotics, or GMOs. Cooked properly, the suckling pig is a luscious and exquisite fall-off-the-bone experience.
SERVING SUGGESTIONS: The technique for roasting a suckling pig is similar to roasting any other kind of meat. Oven-roast slowly, in an earthenware dish and serve hot with a well-browned and crusty skin.
QUANTITY: 1 - 10-12 lb. suckling pig. Serves approx. 4-6 people.
COUNTRY OF ORIGIN: Choose from Spain (Segovia), or USA.
STORAGE: Keep Frozen. Freeze upon receipt. Thaw in the refrigerator overnight. Once thawed, cook, and consume within one to two days.
INGREDIENTS: Pork