Phone

Segovian Certified Suckling Pig Half Carcass (2-3kg)

On
Sale

Segovian Certified Suckling Pig Half Carcass (2-3kg)

(Be the first to write a review)

out off Stock

£49.00

Or pay with Buff Bucks

£49.00

Or pay with Buff Bucks

out off Stock

FREE SHIPPING

FREE SHIPPING on orders over £50.00

Fastest delivery: Friday 1st October
Order within

If you are hosting a smaller event, our Segovian half carcass is an excellent option. Suitable for feeding 6-8 people, the meat when grilled is tender, rich, and extremely juicy thanks to the pig’s all milk diet. Offering supreme crackling, enjoying this meat is an experience worth indulging in.

 

... Buff Bucks with this purchase

... Buff Bucks with this purchase

Out of stock

BUFF BBQ price match promise

Seen it cheaper? We’ll match the price of any authorised UK retailer.
View our price match promise.

PAIRS PERFECTLY WITH

BUFF VIP

LEARN MORE

PRODUCT INFORMATION

Segovian Suckling Pigs are reared very specifically with the mothers having a special feed, being a specific breed of Pig and the Suckling Pigs being exclusively milk fed. They are normally no older than three weeks weighing between ±3kg – ±4kg. The milk feed means the meat is succulent, tender and paler in colour than that of older pigs. When cooked the meat falls off the bone, oozing with delicious flavour. This cut of Segovian Suckling Pig looks so impressive served at a dinner party, with loads of crackling, it is super fun to eat. For delicious crunchy crackling ensure the meat is dry and covered liberally with salt and a little vegetable oil. Put on a rack in a deep baking tray and cook at 220 for 30 to 40 minutes or until the skin has gone a deep rich golden brown. Reduce the heat to 160 and continue cooking for another 45 minutes to allow all the delicious fat to baste the meat underneath. We love to keep to the Spanish theme by serving it with a butter bean stew and some warm crusty bread, to mop up the juices from the meat and the stew all at the same time.

QUESTIONS & ANSWERS

PRODUCT INFORMATION

Segovian Suckling Pigs are reared very specifically with the mothers having a special feed, being a specific breed of Pig and the Suckling Pigs being exclusively milk fed. They are normally no older than three weeks weighing between ±3kg – ±4kg. The milk feed means the meat is succulent, tender and paler in colour than that of older pigs. When cooked the meat falls off the bone, oozing with delicious flavour. This cut of Segovian Suckling Pig looks so impressive served at a dinner party, with loads of crackling, it is super fun to eat. For delicious crunchy crackling ensure the meat is dry and covered liberally with salt and a little vegetable oil. Put on a rack in a deep baking tray and cook at 220 for 30 to 40 minutes or until the skin has gone a deep rich golden brown. Reduce the heat to 160 and continue cooking for another 45 minutes to allow all the delicious fat to baste the meat underneath. We love to keep to the Spanish theme by serving it with a butter bean stew and some warm crusty bread, to mop up the juices from the meat and the stew all at the same time.

COOK USING

RECIPES

check out the latest recipes from the best bbq chefs from around the world

CHECK OUT ALL OUR RECIPE IDEAS

COOK USING

REvIEWS

QUESTIONS & ANSWERS

CONTENT BLOCK

We got the smoke… xperestios et evendis es ex es maxim quis magniat emquate explis a et fugia in nimporro omnis doluptios et eriaestia veruptatis utemporumque voluptatem que quo id magnam ent, ilibusda qui beaque aut exeribus, explique pa sunt quunt quis sit porepta escipit occullorest, voluptatem fugiate scillorumet, qui que dolorit aut ipidem qui venistrupta voluptae. Adigent molliquatat. Ani quam suntibus verum verit, sunt velectibus. Eequid et, nosam reium etur, cum, aute porite volendi tiorest fugit, et et atquam est, qui dendent repedi nihicae eum eium dessi oditiamus doloreni ra cones nonsequatem evendi volupta quiatia sum ut endunt odia num alis volut esserum comnihilis que por sum cus dempor sum sunt dent voluptis as dunt dolores temquam haribusapit acest, odit, to dem fugita volorro eaque reiur magnihillam, volore non exerumquat.

We got the smoke… xperestios et evendis es ex es maxim quis magniat emquate explis a et fugia in nimporro omnis doluptios et eriaestia veruptatis utemporumque voluptatem que quo id magnam ent, ilibusda qui beaque aut exeribus, explique pa sunt quunt quis sit porepta escipit occullorest, voluptatem fugiate scillorumet, qui que dolorit aut ipidem qui venistrupta voluptae. Adigent molliquatat. Ani quam suntibus verum verit, sunt velectibus. Eequid et, nosam reium etur, cum, aute porite volendi tiorest fugit, et et atquam est, qui dendent repedi nihicae eum eium dessi oditiamus doloreni ra cones nonsequatem evendi volupta quiatia sum ut endunt odia num alis volut esserum comnihilis que por sum cus dempor sum sunt dent voluptis as dunt dolores temquam haribusapit acest, odit, to dem fugita volorro eaque reiur magnihillam, volore non exerumquat.

we'd love to keep you up to date with new recipes, new products & offers.

subscribe

SHop Now!

© 2022 Buff BBQ is a trading name of Buff BBQ Limited

0
Welcome Guest! Waving Emoji Join Buff BBQ to save your cart, save products for later, get exclusive discounts & more! Register Already a customer? Sign in
Your Cart is empty!

It looks like you haven't added any items to your cart yet.

Browse Products

Redeem your buff bucks at checkout

How Many buff bucks would you like to use?

coin coin coin

0

...

balance to pay at checkout: £299

SHOP

EARN

REDEEM