Cochinillo Segovia Dining Experience


    • DISTINCTIVE QUALITIES: The Segovia cochinillo, or sucking pig, is a Spanish delicacy that dates back to the 17th century. Raised on a diet exclusively of milk, cochinillo are surprisingly easy to prepare. The delicate pork is so tender that it actually falls apart when cooked. Enjoy the crispy skin as you would potato chips. The meat is so mouthwatering that its taste and uniqueness cannot not duplicated in larger pigs. 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. 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. The baby piglet is very delicate and is 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 to roasting a suckling pig is similar to roasting any other kind of meat. Oven roast in a special earthenware dish (included along with your cochinillo) low and slow and served hot with a well browned and crusty skin. Wine is traditionally served along side this delicacy. 

      QUANTITY: 10-12 lbs. (Serves approx. 4-6 people). Earthenware roasting dish included with purchase.
      COUNTRY OF ORIGIN: Spain (Segovia)

    • Keep Frozen. Freeze upon receipt.
      Thaw in refrigerator overnight. Once thawed, cook and consume within one to two days.
    • Ingredients: Pork


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