If you have ever wanted a 100% Iberico Segovia (Spanish) style pig to roast then this is it. Cochinillo are so tender you can cut them with a plate. These are the same pigs you will find at the TOP Spanish restaurants in the WORLD.
To be called "Iberico" these must be black iberian pigs and raised in Portugal or Spain. Our broker processes them in one of the highest-end facilities in the country owned by Fermin which brands the pigs.
A suckling pig is a piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks that weights less than 11 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned.
This piglets are raised humanely in Spain and the process is completely natural. For example, they are not inseminated; they mate naturally. The boars have individual spacious pens and the sows, once pregnant, are placed together in groups of approximately 10 in extra large pens. They have lots of space to move around and have easy access to their food during their gestation period.
The pigs are monitored on a daily basis and the farm follows the best production practices that includes hygiene, feeding and preventive measures to reduce to a minimum injuries or any type of stress.
