📝 About This Recipe
Transport your senses to the heart of Castile with this iconic Spanish masterpiece, celebrated for its paper-thin, glass-like skin and incredibly tender, succulent meat. Traditionally roasted in wood-fired ovens in Segovia, this recipe adapts those ancient techniques for your home kitchen using minimal ingredients to let the natural sweetness of the pig shine. It is the quintessential centerpiece for a grand celebration, offering a profound contrast of textures that has defined Spanish gastronomy for centuries.
🥗 Ingredients
The Star of the Show
- 1 whole Suckling Pig (Cochinillo) (approx. 4-5 kg (9-11 lbs), butterflied/split down the spine from the inside)
- 150 grams Lard (Manteca de Cerdo) (high quality, at room temperature)
- 2 tablespoons Coarse Sea Salt (to taste)
Aromatic Roasting Liquid
- 500 ml Water (filtered)
- 100 ml Dry White Wine (such as a Rueda or Albariño)
- 3-4 pieces Bay Leaves (dried or fresh)
- 6 pieces Garlic Cloves (smashed)
- 1 teaspoon Black Peppercorns (whole)
- 2 sprigs Fresh Thyme (optional)
Protection & Finishing
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 roll Aluminum Foil (to protect delicate parts)
👨🍳 Instructions
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1
Remove the suckling pig from the refrigerator at least 2 hours 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 160°C (320°F). If you have a convection setting, use it for more even heat distribution.
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3
Season the interior (the meat side) of the pig generously with coarse sea salt. Rub about half of the lard onto the interior meat and ribs.
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4
Prepare a large roasting pan. Traditionally, wooden slats (laurel or oak) are placed at the bottom to keep the pig from touching the liquid, but a wire rack works perfectly. Place the pig on the rack, skin-side DOWN (meat-side up).
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5
Pour the water, white wine, bay leaves, smashed garlic, and peppercorns into the bottom of the roasting pan. Ensure the liquid does not touch the pig's skin.
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6
Protect the ears and the tail by wrapping them tightly in small pieces of aluminum foil to prevent them from burning during the long roast.
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7
Place the pan in the oven and roast for 1.5 hours. Check occasionally to ensure there is still liquid in the pan; add a splash more water if it dries out to maintain a moist environment for the meat.
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8
Carefully remove the pan from the oven. Using clean towels or tongs, flip the pig over so it is now skin-side UP.
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9
Prick the skin all over with a needle or a clean toothpick. This allows the fat to escape and baste the skin. Rub the remaining lard over the entire surface of the skin and season with a touch more salt.
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10
Return the pig to the oven and increase the temperature to 180°C (350°F). Roast for another 1 hour to 1 hour and 15 minutes.
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11
For the final 'crunch' phase, increase the heat to 220°C (425°F). Monitor closely for 15-20 minutes until the skin is golden brown, blistered, and sounds hollow like a drum when tapped.
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12
Remove from the oven and let it rest for 15 minutes. Strain the pan juices into a small saucepan, skim off the excess fat, and simmer to create a light 'jus' to serve on the side.
💡 Chef's Tips
Ensure the pig is specifically a 'suckling' pig (fed only on mother's milk), as the collagen levels are what create the unique texture. Never pour the pan juices over the skin when serving; this will immediately turn your crispy skin soggy. If the skin isn't browning evenly, rotate the pan every 15 minutes during the final high-heat stage. Use a clean needle to prick the skin rather than a knife to avoid deep gashes that can cause the meat to dry out. Authentic Segovian style is carved with the edge of a ceramic plate to demonstrate the tenderness of the meat and the crispness of the skin.
🍽️ Serving Suggestions
Serve with 'Patatas a lo Pobre' (poor man's potatoes) sautéed with onions and green peppers. A simple green salad with a sharp vinaigrette helps cut through the richness of the pork. Pair with a bold Spanish red wine, specifically a Ribera del Duero or a Reserva Rioja. Offer a side of roasted red peppers (Pimientos del Piquillo) for a sweet and smoky contrast. Finish the meal with a light lemon sorbet to cleanse the palate after the decadent fat.