Frozen Suckling Pig Shoulder

Toston suckling pig, or also Cochinillo of Segovia, is a product for the true pork connoisseur. Cochinillo shoulder is one of the juiciest parts of the Segovia suckling pig and makes a perfect meal.

Chef's Advice

We suggest preheating the oven to 180°C and in the meantime season the suckling pig shoulder by brushing it with a little honey, diluted with a tablespoon of vermouth. 

It will be very important to arrange the suckling pig shoulder in the baking dish always with the skin side up, add 100 ml of vermouth to the bottom and bake for 60 minutes at 180º in the oven.

Once the skin has reached the desired golden color, remove from the oven, strain the juice, add 2 more tablespoons of honey and reduce the sauce.

What makes Segovian Cochinillo special?

The suckling pig, also known as the Cochinillo, is carefully monitored during all stages of its life: it already starts with its mother, who is healthy, fit and ready to nurse, and its diet, which is essential because the Cochinillo feeds only on its mother's milk.

Another important aspect is the habitat in which mother and child live: it is essential for an excellent quality product that they can be serene and live stress-free. All these factors mean that the only true Cochinillo de Segovia has a very clear, almost white rind and a slightly pinkish meat with unmistakable tenderness. A key characteristic is therefore the internal fat, but especially the external fat, which once cooked will be crispy and amber in color.

Origin
Segovia, SPAIN

Typology

Segovia Piglet Shoulder

Packaging

Vacuum-packed, approximately 650 g, frozen