Frozen Segovian Suckling Pig – 6/7 kg

Toston suckling pig, also known as Cochinillo of Segovia, is a product for true pork connoisseurs. An Iberian excellence and a culinary icon in the Castile region: the classic convivial Sunday dish to be shared with friends and family. The local tradition is to cut the piglet with a serving plate—this is both a test and a show of the exceptional tenderness of the meat.

Chef's Advice

For a perfect result with a 6–7 kg Cochinillo, it is recommended to cook the whole piglet in the oven for about 3 hours and 15 minutes. Start with 30 minutes at 200°C to seal the juices inside the meat. Then lower the temperature to 150°C and cook for about 2 hours and 15 minutes to ensure even cooking and extreme tenderness. Finally, increase again to 200°C for another 30 minutes to achieve a golden and ultra-crispy skin.

Let the Cochinillo rest for 15 minutes before serving. To impress your guests, slice it with a plate—just like tradition dictates!

What makes Segovian Cochinillo special?

The suckling pig, or Cochinillo, is carefully monitored throughout all stages of its life. It all begins with the mother, who must be healthy, strong, and able to nurse. The piglet is fed exclusively with its mother’s milk, which contributes to the quality of the meat.

Another key factor is the peaceful environment in which both mother and piglet live, free from stress. All of this results in the unmistakable characteristics of true Cochinillo de Segovia: pale, almost white skin, slightly pinkish meat, and a perfect balance of internal and external fat that becomes crispy and amber when roasted.

Origin
Segovia, SPAIN

Typology

Segovia Suckling Pig

Packaging

Approximately 6–7 kg, frozen