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$139.99

Suckling Pig (Cochinillo)

Rated 4.8 out of 5
36 Reviews
$139.99 8 - 10 lb

Regular price $139.99

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 10 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned .

If you have ever wanted a Segovia (Spanish) style pig to roast... well, this is it. They 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 US.

The piglets are raised humanely, 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.

The pigs come in vacuum sealed bags. Frozen.

Measures: 13" x 10" approximately

Delivered cleaned, eviscerated and trussed

Never roasted a suckling pig??? Here's how to do it. 

 

HOW DO I COOK IT?

Suckling Pig can be cooked on the oven, smoker or regular grill. It is extremely easy to cook.

We love Suckling Pig so much that we made a whole blog post about cooking it and a video with our friends from Fogo Charcoal. CHECK IT OUT

 

NEED A BIGGER PIG?

We also sell premium roasting pigs. Check them out. 

 

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 10 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned .

If you have ever wanted a Segovia (Spanish) style pig to roast... well, this is it. They 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 US.

The piglets are raised humanely, 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.

The pigs come in vacuum sealed bags. Frozen.

Measures: 13" x 10" approximately

Delivered cleaned, eviscerated and trussed

Never roasted a suckling pig??? Here's how to do it. 

 

HOW DO I COOK IT?

Suckling Pig can be cooked on the oven, smoker or regular grill. It is extremely easy to cook.

We love Suckling Pig so much that we made a whole blog post about cooking it and a video with our friends from Fogo Charcoal. CHECK IT OUT

 

NEED A BIGGER PIG?

We also sell premium roasting pigs. Check them out. 

 

average rating 4.8 out of 5
Based on 36 reviews
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94% of reviewers would recommend this product to a friend
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Rated 4 out of 5
Customer photos and videos
36 Reviews
Reviewed by Claribel R.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Cochinillo

The experience has been outstanding, from

the purchase to the on time delivery. I will definitely buy from them again.

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Rated 5 out of 5
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Reviewed by Ricardo Pinillos V.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Excellent quality and flavour

Perfect size and real suckling pig.

Great flavor that made me remember Spain and segovian pig,

Congratulations

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Rated 5 out of 5
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Reviewed by Kevin M.
Verified Buyer
I don't recommend this product
Rated 3 out of 5
Review posted

Gamy flavor

Ordering and delivering unparalleled. Excellent.

Don’t really know why or if it’s supposed to be like this but followed recommendations on their web site on how to cook it

Did it as recommended on a bed of potatoes salt pepper and seasoning.

4 h to 160 degrees then 450 till skin was crisp?

Well while it did come out somehow tender but not as tender as I was expecting ( maybe my technique equipment or my own fault ) it does have a rather gamy taste more than I expected for a baby suckling 10 weeks old 9 pound pig.

Don’t know if I am

The correct person to recommend it or not

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Rated 3 out of 5
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