Home-Made Roast Suckling Pig Recipe

I’m sure that if you live in Spain at least once in your life you heard of Segovia suckling pig, even if you’ve never tried it. Roast suckling pig is one of the richest and most traditional dishes in Segovia’s cuisine.

Suckling pig is one of the most tender meats that you can find on the market today.

According to recent studies published by the Ministry of Agriculture, suckling pig meat contains fewer kilocalories per hundred grams than the meats that are recognised as being healthy, such as chicken and turkey.

ASome of the most notable features of roast suckling pig are its mild flavour and the crispness of the skin. These two properties will not change when you cook the new solution that TABLADILLO recently launched onto the market, Oven Ready. This is a clean, traditional, easy-to-use, fresh product that will help you create this traditional dish in three easy steps in your own home. All you need is one oven, two hours and lots of willingness to enjoy it!

These three simple steps are the key to being the perfect host or hostess:

1- Preheat the oven to 200ºC.

2- Place the suckling pig on the middle shelf of the oven.

3- Two hours later, serve the meat and enjoy a good meal!

You can buy this product at big supermarkets or contact us directly:

Tabladillo

info@tabladillo.es

(+34) 921-124-389

You can find our OVEN READY products in our on-line store: http://www.alhornoypunto.com/

If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , suckling pig canelloni , suckling pig carpaccio…

Oven Ready Roast Suckling Pig

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Porciones: 3 Hora de cocinar: 2 hours Dificultad de la receta: La receta no tiene ninguna dificultad asignada

Ingredientes

• 1 Oven Ready roast (makes three servings)
• Lard or olive oil
• Salt to taste.

Instrucciones

1

Preheat the oven to 180°C. With a sharp knife make a lengthwise cut down the suckling pig’s back from head to tail on the inside, without touching the skin. Season on this side, preferably with coarse salt.

2

Place some slats of wood in an earthenware dish (at my house we use bay twigs) to prevent the suckling pig from touching the bottom of the dish and place the roast skin side down (on its back). Pour in a glass of water.

3

Put the suckling pig in the oven for an hour. Then take it out and turn it over, skin side up, and pierce the skin so that air bubbles do not form. (Optional: use a brush to paint the skin with lard or oil).

4

Put it back in the oven for about 75 minutes. Raise the temperature to 200°C and roast it for another 15 minutes, when the suckling pig will have a delightful golden colour all over and the skin will be crisp. Add salt to taste to the juices.