A Certified Segovian Suckling Pig is a real showpiece for any dinner party or gathering of friends and loved ones. Roasted to a deep golden brown, Suckling Pig is one of the most typical dishes in the cuisine of Castilla.
The meat becomes unbelievably tender, so succulent that it literally falls off the bone. The crackling is supreme, and the gentle creaminess of the meat is an experience to remember.
It's the Hitchhiker's Guide to oven roasting a Segovian Certified Suckling Pig. In this blog post you'll find the how to's for getting your suckling pig roasted to a gorgeous golden brown with plenty of crispy crackling.
For best results, start preparing this recipe 2 days in advance
Your little piggy will require at least a day and a half to thaw. Be sure to take the suckling pig out of the freezer with plenty of time to spare.
There are 2 phases that require an overnight or half day resting period before carrying on to the next step, please read the directions carefully to allow enough preparation time for best results.
The process for preparing the suckling pig is quite easy, and it requires very little time to actually do. The pig will need about 3 hours in the oven to roast; it rests for 45 minutes and then goes back in the oven for 30 minutes to finish the crackling.