Segovian sucking pigs are full of that rich Spanish flavour and are a stunning centre piece for any event. More crackling than you could imagine!
Amazingly easy to cook, it's nearly impossible to not get a stunning result out of cooking one of these little beauties! They fit in a standard sized oven and are sizzlingly good fun to eat with a group of friends or family.
How to cook Suckling Pig? Rub both inside and out with olive oil and then sprinkle the skin with flaked sea salt to get the best crackling. Then oven cook at 180-200ºC for 1.5-2hrs. Remember to drain off the fat occasionally and when the crackling gets crispy, break open and inspect the meat... sizzlingly good fun. You can also spit-roast as a whole over the barbecue.
Taste: A rich Spanish flavour
Tenderness: Succulently tender
Texture: A crackling feast
Size: between 5-6kg
Serves: up to 15 people
Origin: Segovia Spain
Delivered: Frozen 'Locking in the Freshness'.