How To Cook The Best Segovian Suckling Pig At Home - Meat N' Bone

How To Cook The Best Segovian Suckling Pig At Home

· Updated Posted by Meat N' Bone

Spain is a beautiful country and traveling around sampling the many and varied Spanish cuisines from around the country is definitely unique. Every region has special dishes that are amazing but no plate is more special than Segovian Suckling Pig.

What Is Cochinillo Segovia?

Cochinillo translates to Suckling Pig. In America, a suckling pig may be any pig under 30 lbs but not to the Spanish, and specifically, to Segovians.

For Segovians, a suckling pig cannot be heavier than 10 lbs and must not be older than three weeks. More importantly, it must only be milk-fed and the mother must have been on a special diet that makes the meat super tender. 

After I got home from Segovia, I talked to our farmers to see who would be willing to raise some cochinillos for us. Some of them looked at me like a crazy man (I am), but one stepped up. So guess who now sells Suckling Pig? We do!

Suckling Pig makes for an AMAZING holiday meal. A 10 lb Suckling Pig will be good for 5-7 people. So if you have a larger group you may need more than one.

How To Cook Suckling Pig

Believe it or not, cooking suckling pig is fairly simple. You can use your grill, oven or smoker. Either way, it will be delicious. Here is how:

  • Suckling pig doesn't need to be marinated. Just soak it in water and salt for 24 hours (but even that is not required). Coarse salt is enough.
  • Place your suckling pig on a tray (the one in our picture gives you an idea, but any will work, including glass). Place a couple fingers of water on the tray and some potatoes (the potatoes will be your side dish and they will be amazing!)
  • Pre-head your oven/grill/smoker to 220-240°F.
  • Cook the cochinillo slow and low for 2-4 hours, it will be ready when the meat is intense white. We recommend using a thermometer, 160°F is the ideal temp.
  • Pierce the skin with a fork (you want tiny holes).
  • When the center hits 160°F crank up the head to 400°F for another 20 minutes. But keep an eye on it, we do not want it burned. You want that skin crispy to get that chicharron!
    • Optional: Before cranking it up to 400°F use a brush to put some butter - it will make the skin shiny.
    • If you do not want the ears/tail to burn, you can wrap them in aluminum foil.
  • Dig in!

We Cooked A Cochinillo With The FOGO Guy

Check out our video with the folks from FOGO charcoal about cooking a Suckling Pig.

 

Too Busy To Roast?

We will roast the pig and deliver it to you. Give us a call (South Florida only)

Need A Bigger Pig?

We also sell premium roasting pigs.

 

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About How To Cook The Best Segovian Suckling Pig At Home

There is no Spanish dish more special than Segovian Suckling Pig, or as it is known in Segovia, "Cochinillo." Here's the easiest way to cook Cochinillo Segovia.

Questions

What is a Segovian Suckling Pig (Cochinillo Segovia)?

A true Segovian suckling pig is a piglet under 10 lbs, less than three weeks old, exclusively milk-fed, and raised with the mother on a special diet to deliver exceptionally tender meat. This is distinct from standard American suckling pigs, which can be up to 30 lbs.

How do you cook a Segovian-style suckling pig at home?

Cooking suckling pig is simple: soak in water and salt for 24 hours (optional), place on a tray with water and potatoes, preheat your oven/grill/smoker to 220-240°F, cook low and slow for 2-4 hours until the internal temperature reaches 160°F, then increase heat to 400°F for 20 minutes to crisp the skin. Use coarse salt and minimal seasoning.

How many people does a 10 lb suckling pig serve?

One 10 lb cochinillo typically serves 5-7 people, making it ideal for small gatherings, family dinners, or holiday meals.

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Does Meat N' Bone sell authentic Segovian suckling pigs?

Yes, Meat N' Bone partners with select farmers to offer genuine Segovian-style suckling pigs. You can purchase them online at https://meatnbone.com/collections/suckling-pig

Can Meat N' Bone roast and deliver the pig for you?

If you're in South Florida, Meat N' Bone offers a roasting and delivery service. Call (877) 448-6328 for details.

Do you need to marinate suckling pig?

No, suckling pig does not need to be marinated. You can simply soak it in water and salt for 24 hours (optional), or use just coarse salt. Even this step is not required.

What temperature should suckling pig be cooked to?

The ideal internal temperature for suckling pig is 160°F. Use a meat thermometer to ensure proper doneness.

Can you cook suckling pig on a grill, oven, or smoker?

Yes, suckling pig can be cooked on any of these: grill, oven, or smoker. The cooking method is the same regardless—low and slow at 220-240°F for 2-4 hours, then finish at 400°F for crispy skin.

How do you get crispy skin on suckling pig?

After the internal temperature reaches 160°F, pierce the skin with a fork to create tiny holes, then increase the heat to 400°F for 20 minutes. You can optionally brush with butter for shine. Watch carefully to avoid burning. The result is crispy chicharron skin.

What should you serve with suckling pig?

Potatoes are the traditional side dish. Place them on the tray with the suckling pig during cooking, and they will absorb the flavorful juices and become an amazing side dish.