Cochinillo Ibérico by Fermín - Whole Suckling Pig from Spain$399
- Whole frozen suckling pig with head
- 100% pure Ibérico from Spain
- Fresh, not cooked
- Roasting recipe below, serves 4
- By Fermín in Castilla y León
- Size - Approx. 10 lbs
One of our favorite restaurants in Segovia is Mesón de Cándido, an ancient tavern situated under a magnificent Roman aqueduct. For generations the family has roasted whole cochinillos (suckling pigs) in wood fired ovens. As the cochinillo is served, it is cut into portions with the side of a plate to demonstrate its tenderness. The golden skin is crisp and the melt-in-your-mouth pork is a revelation!
Now you can serve a fabulous cochinillo to your friends and family! Not only are these suckling pigs exceptionally young and tender, they are 100% noble Ibérico breed, famed for its mouthwateringly tender and flavorful pork. They are also raised with no hormones or antibiotics and are 100% milk fed.
Each whole suckling pig will arrive frozen and uncooked with its head on. They are completely cleaned and ready to cook. Before roasting, be sure to slowly thaw the cochinillo in the refrigerator over a day or two. Serves about 4 people. Buen Provecho!
Recipe: Cochinillo Asado
by Chef José Andrés
1 cochinillo Ibérico
Salt to taste
1 liter water
3 tablespoons extra virgin olive oil
Preheat an oven to 350F.
Make sure the cochinillo is fully defrosted and dry.
Place the cochinillo on its back, skin side down on a cutting board.
With a knife, carefully split open the spine of the cochinillo. Be careful not to cut all the way through the spine, and make sure to not pierce the skin.
Flatten and open the cochinillo and season the interior with salt.
Pour 1 liter of water into the bottom of a large oval cazuela.
Place the cochinillo skin side down in the cazuela. Cazuelas for roasting cochinillo have ridges to hold the pig above the liquid. If necessary, lay wooden spoons in the bottom of your pan to make sure the skin doesn’t touch the water.
Place the cochinillo into the preheated 350F oven and cook for 1 1/2 hours.
Remove the cazuela from oven and VERY carefully flip the pig over so it is skin side up.
Brush the pig with extra virgin olive oil. (La Tienda note - at this point, we have seen chefs prick the skin 5 or 6 times with a skewer to help the skin separate and get crisp.)
Increase the oven temperature to 375F.
Place the cochinillo back in the oven and cook for about 40 minutes.
Your cochinillo will be done when the skin is crisp and golden brown.
La Tienda note: You may want to cover the ears with foil to protect them from burning. Also, some recipes recommend pricking the skin with a skewer after you flip the pig.
100% Ibérico suckling pig.
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