Cochinillo segoviano: slow-roasted suckling pig
Segovia, Castilla y León
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Segovia, Castilla y León
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Description
The roast suckling pig of Segovia — a 3-4 week old pig weighing 4-6kg, roasted in a wood-fired oven at low heat for 2-3 hours until the skin is crisp as porcelain and the meat falls from the bone. The definitive preparation in the mesón tradition of Castilla is the theatrical plate-smashing: at the end of service, the proprietor divides the cochinillo with the edge of a plate, demonstrating how tender it is, then throws the plate against the wall. The suckling pig is fed exclusively on its mother's milk — hence cochillo de leche. The meat is white, barely seasoned, and has an extraordinary delicacy. The skin is the entire point.
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Flavour Context
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Pillars V — VII
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