Whole Spanish suckling pig (cochinillo), milk-fed and vacuum-packed at around 4kg. Crisp crackling, melting meat, a centrepiece roast for 6 to 8 people.

Cochinillo, the whole milk-fed suckling pig of the Castilian table. Slaughtered at around three weeks, the meat stays tender and the skin crisps up to a glassy crackling in the oven. At ≈imately 4 to 4.5kg this is the smallest size we offer, which is the point. It fits a standard domestic oven and roasting tray, cooks evenly and feeds 6 to 8 people generously. The technique is simple. Defrost slowly in the fridge, score the skin, season with sea salt and rosemary, and roast on a rack with a splash of white wine in the tray. Skin side down first, then turn skin side up to crisp. Serve with roast potatoes, piquillo peppers and a green salad. A bottle of Ribera del Duero or a chilled cava sees it through.

Origin

Made in Spain.

Dimensions

Net weight ≈4kg. Packed in a sealed pack, super-frozen for transit.

Features

• Spain origin
• Tender, almost melting meat with sweet milky depth and a shatteringly crisp crackling.
• Cochinillo, the whole milk-fed suckling pig of the Castilian table.
• Slaughtered at around three weeks, the meat stays tender and the skin crisps up to a glassy crackling in the oven.

Use Cases

Cochinillo is the whole-roast suckling pig of central Spain, particularly Segovia, where it is the traditional centrepiece of celebration meals.

The piglet is milk-fed for up to 21 days, which keeps the meat pale and delicate and the bones soft enough to carve with the edge of a plate, in the Segovian custom.

Whole pig, vacuum-packed, ≈imately 4 to 4.5kg, frozen. Catchweight item, actual weight may vary. Serves 6 to 8.

How to roast:

• Defrost slowly in the fridge for 24 to 48 hours, then bring to room temperature for an hour before cooking.
• Score the skin in a fine grid, rub with sea salt, lard or olive oil and rosemary.
• Roast skin side down at 160 degrees Celsius for around 90 minutes with a splash of white wine in the tray, then turn skin side up and crisp at 220 degrees Celsius for 20 to 30 minutes until the crackling shatters under a tap.
• Rest for 15 minutes, carve and serve with roast potatoes, piquillo peppers and a green salad.

What's Included

One ≈4kg sealed pack, super-frozen for transit of Suckling Pig, Frozen, ≈4kg. No additional accessories or utensils.

Storage

Store at -18 degrees Celsius or below. Defrost slowly in the refrigerator for 24 to 48 hours before cooking. Roast as per recipe. Do not refreeze once defrosted.