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

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

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£49.00

£49.00

out off Stock

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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.

 

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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.

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