📝 About This Recipe
A crown jewel of Castilian cuisine, this Roasted Suckling Pig features skin so shatteringly crisp it can be cut with a plate, and meat so succulent it melts on the tongue. This recipe honors the tradition of Segovia, using minimal ingredients to let the natural sweetness of the young pork shine through. It is the ultimate centerpiece for a grand celebration, promising a sensory experience of rich aromas and contrasting textures.
🥗 Ingredients
The Pig
- 1 whole Suckling pig (approx. 9-11 lbs, cleaned and butterflied (split down the backbone from the inside))
- 3 tablespoons Coarse sea salt (to taste)
- 1/2 cup Lard (high quality, at room temperature)
Aromatic Liquid
- 2 cups Water (for the roasting pan)
- 1/2 cup Dry white wine (such as Albariño or Verdejo)
- 4 pieces Bay leaves
- 6 pieces Garlic cloves (smashed)
- 4 sprigs Fresh thyme
Protection & Finishing
- 1 roll Aluminum foil (to protect ears and tail)
- 2 tablespoons Olive oil (for a final sheen)
👨🍳 Instructions
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1
Remove the pig from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat the skin extremely dry with paper towels; moisture is the enemy of crispiness.
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2
Preheat your oven to 325°F (160°C). Position the oven rack in the lower third of the oven.
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3
Using a sharp needle or a small skewer, prick the skin of the pig all over, especially in fatty areas like the shoulders and hams. Be careful to only pierce the skin and not the meat.
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4
Season the interior of the pig generously with sea salt. Rub about half of the lard onto the interior meat surfaces.
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5
In a large roasting pan, place a wooden or metal rack. Pour the water, white wine, bay leaves, smashed garlic, and thyme into the bottom of the pan. Ensure the water does not touch the pig once it is placed on the rack.
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6
Place the pig on the rack, belly-side down (legs tucked under). Wrap the ears and the tail tightly in aluminum foil to prevent them from burning during the long roast.
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7
Rub the remaining lard over the entire surface of the skin and season with a light dusting of sea salt.
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8
Roast for 1.5 hours. Check the pan occasionally; if the liquid has evaporated, add another cup of water to maintain a moist environment for the meat.
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9
After 1.5 hours, carefully remove the pig from the oven. Increase the oven temperature to 400°F (200°C).
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10
Baste the skin with the rendered fat from the bottom of the pan. Remove the foil from the ears and tail at this stage.
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11
Return the pig to the oven for another 45-60 minutes. Watch closely as the skin begins to puff and turn a deep mahogany gold. It is done when the skin is hard to the touch and sounds hollow when tapped.
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12
The internal temperature should reach 160°F (71°C) in the thickest part of the leg.
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13
Remove from the oven and let the pig rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat remains tender.
💡 Chef's Tips
Always pat the skin bone-dry before roasting to ensure maximum crunch. If the skin isn't crisping evenly, increase the heat to 425°F for the final 10 minutes, but watch it like a hawk to prevent burning. Never pour liquid over the skin once it starts roasting, as this will make it soggy. Use a shallow roasting pan so the heat can circulate effectively around the sides of the pig. For an authentic Segovian presentation, try cutting the pig with the edge of a sturdy ceramic plate to demonstrate the tenderness.
🍽️ Serving Suggestions
Serve with 'Patatas a lo Pobre' (poor man's potatoes) sautéed with onions and peppers. A crisp, green salad with a simple sherry vinaigrette cuts through the richness of the pork. Pair with a bold Spanish Tempranillo or a structured Ribera del Duero red wine. Apple sauce or a quince paste (membrillo) reduction adds a lovely sweet contrast. Finish the meal with a light lemon sorbet to cleanse the palate.