13/12/2024
Did you know that Cochinillo asado, or roast suckling pig, originated in Segovia, Spain:
Origin
The dish originated in the ancient Spanish kingdom of Castile.
Preparation
The piglet is fed sow's milk for about two to six weeks, then roasted whole in a clay dish over an oak wood fire. The piglet is usually basted with herbs and spices, and the meat is so tender that it falls off the bone.
Characteristics
The piglet's skin is golden brown and crispy, and the meat has a rich, earthy, and almost buttery flavor.
Serving
The piglet is traditionally served whole and cut at the table. It's commonly served with an apple on top of the piglet's mouth. Wine is a widely accepted drink to complement the dish.
Cochinillo has been featured in literary history, from Cervantes to Hemingway. It's also a national dish in Puerto Rico, Cuba, and the Philippines.
