“Too many myths for such an authentic product.” – At Tabladillo, we’ve spent a lifetime working with cochinillo, and if there’s one thing we’re sure of, it’s that it deserves to be truly understood. Despite being one of the great treasures of our gastronomy, it’s still surrounded by misconceptions that don’t do it justice.
Today we want to bust a few of those myths that are still floating around. Because cochinillo is so much more: more versatile, lighter, and much easier to enjoy than you might think.
“Cochinillo is very fatty”
False. The reality is quite the opposite. Cochinillo has a much lower fat content than other types of meat. On top of that, cochinillo fat isn’t spread through the meat. It’s mostly on the outside. As it cooks, this fat melts, making the skin super crispy and the meat really juicy.
The result? Tender, lean, and surprisingly light meat. The kind of light that keeps you coming back for more.
“It’s hard to cook it at home”
Not at all. At Tabladillo, we’ve spent years proving that cooking cochinillo at home isn’t just possible. It’s incredibly easy.
We know many people think it’s complicated or that it takes lots of experience and hours of prep. That’s old news! Our ready-to-roast formats are made for exactly that: to enjoy restaurant-quality cochinillo at home, stress-free.
Just pop it in the air fryer, follow a few simple steps… and done: crispy skin, tender meat, and that irresistible aroma filling your kitchen. In 30 minutes, you’ve got a spectacular dish.
“You can’t freeze it”
Freezing cochinillo isn’t a problem—it’s actually an advantage! At Tabladillo, We use ultra-freezing to keep the meat’s flavor, texture, and nutritional properties of the meat just right.
Forget the myth that freezing ruins meat. Just leave it in the fridge for a few hours, no rush, and it’ll be good to go. That way, you always have top-quality cochinillo ready when the craving strikes. No hassle, no compromise on quality.
“It’s only for special occasions”
It’s true that cochinillo has long been associated with celebrations and big events. But that doesn’t mean you have to wait for a special date to enjoy it. At Tabladillo, we believe any day is a good day to treat yourself.
That’s why we’ve worked to make cochinillo more accessible than ever, without losing any of its essence.
Because true luxury isn’t just about exclusivity. It’s about being able to enjoy it whenever you want.
“It can only be cooked the traditional way”
From tacos and bao buns to gourmet burgers and warm salads, our cochinillo adapts beautifully to all kinds of creative and bold cuisines. Its mild flavor and juicy texture make it a star ingredient. Perfect for fusion dishes, modern takes, and chef-style creations. We love seeing more and more chefs and foodies reinvent it, transform it, and take it into exciting new territory without sacrificing quality.
Cochinillo is a true culinary chameleon, and that’s what inspires us to keep innovating in our kitchen, exploring new formats, cuts, and presentations that bring it closer to every type of palate and dining experience.
