What is a Segovian Suckling Pig?

Spain is a beautiful country, traveling inside of Spain is an experience... Spanish cuisine is definitely unique. Every region has special dishes that are amazing... but no plate is more special than Segovian Suckling Pig. 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 only must 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. 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. Guess who sells Suckling Pig? Meat N' Bone Does!!

HOW TO COOK A SUCKLING PIG

Believe it or not, cooking it 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 is 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... an they will be AMAAAZING!!) 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... 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!

The Best Segovian Suckling Pig Recipe (Cochinillo Segovia)

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.