World Flavors Cookbook

Cochinillo Asado (Roast Suckling Pig)

Segovia's legendary roast suckling pig, famous for its incredibly thin, glass-like crispy skin and tender meat.

Cuisine: Spain

Ingredients

• 1 whole suckling pig (4-5kg)
• Lard or olive oil
• Coarse salt
• Water

Instructions

1. Split the pig down the spine and season with salt.
2. Place in a clay dish with a little water at the bottom (meat should not touch the water).
3. Roast at 160°C for 2.5 hours, basting occasionally.
4. Increase heat to 220°C for the final 20 minutes to crisp the skin into a golden crust.