Spanish Cochinillo | Suckling Pig

Authentic Spanish Cochinillo from Salamanca

If you have ever wanted a Segovia-style pig to roast, this is it. Sourced from independent farmers in Salamanca, Spain, and processed at the renowned Fermin facility, these pigs are raised humanely with natural farming practices. The result is a product of exceptional tenderness and a delicate, sweet flavor—the same caliber of Cochinillo served in Spain’s top restaurants.

A suckling pig is a piglet fed exclusively on its mother’s milk. In culinary contexts, these piglets are slaughtered between the ages of two and six weeks, weighing less than 11 lbs. They are tender and delicious because they are slaughtered the day after they are weaned, resulting in meat that is so tender you can cut it with a plate.

Humane & Natural Sourcing

These piglets are raised humanely in Spain through a completely natural process. 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, including hygiene, feeding, and preventive measures to reduce injuries or stress to a minimum.

Preparation & Delivery

Each pig arrives cleaned, eviscerated, and trussed, vacuum-sealed and frozen to preserve peak freshness. Whether you choose to roast it in the oven, smoke it, or grill it, the process is straightforward and designed for memorable occasions—holidays, family gatherings, or any feast that deserves a show-stopping centerpiece.

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

How Do I Cook A Suckling Pig?

Suckling Pig can be cooked in the oven, smoker, or on a 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 here.

Need A Bigger Pig?

We also sell premium roasting pigs. Check them out here.

Frequently Asked Questions

What is a Spanish Cochinillo (Suckling Pig)?

A piglet fed exclusively on its mother’s milk, slaughtered between 2–6 weeks and weighing less than 11 lbs. It is prized for its tender, delicate meat—ideal for roasting.

How are the pigs raised?

Raised humanely in Salamanca, Spain, by independent farmers. The process is completely natural, with natural mating, spacious pens, and daily welfare monitoring to minimize stress or injuries.

How do I cook a suckling pig?

Roast in the oven, smoke, or grill. Meat N’ Bone provides a detailed blog post and video guide for step-by-step instructions.

How is the product delivered?

Each pig is vacuum-sealed, frozen, cleaned, eviscerated, and trussed, ensuring freshness and convenience upon arrival.

What do customers say about this product?

The product holds a 5.0-star rating from 23 reviews. Customers praise the quality, fast delivery, and memorable dining experiences, with comments like “Absolutely delicious!” and “The taste was sweet and out of this world!”

Where does the pork come from?

Sourced from independent farmers in Salamanca, Spain, and processed at the high-end Fermin facility, which brands the pigs.

What are the approximate dimensions?

Measures approximately 13" x 10" when packaged.

Is this the same as a regular roasting pig?

No. Suckling pigs are much younger (2-6 weeks) and smaller (under 11 lbs), resulting in significantly more tender meat and a milder flavor compared to older roasting pigs.