Segovia (Castile) · Spain
Cochinillo
Cochinillo asado is Segovia’s roast suckling pig: milk-fed piglet roasted until the skin shatters like glass and the meat falls apart. Tradition demands it be cut with the edge of a plate. The dish of Castilian asadores.
Approximate, per 1 quarter portion (~250g roast pig with crackling). Values vary by recipe and portion.
Where it comes from
Roast suckling pig is the signature dish of Segovia and the Castilian plateau, where wood-fired ovens roast 3-week-old milk-fed piglets weighing about 4-5kg. The tradition dates to the region's medieval inns and is tied to the Mesta sheep-and-pig herding economy; the famous Restaurante Casa Botin in Madrid (opened 1725) helped make it a national icon. The mark of a proper cochinillo is skin so crisp and meat so tender it is carved with the edge of a plate.
Where to eat Cochinillo
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Cook it yourself
- Cochinillo
Segovia's roast suckling pig is milk-fed piglet slow-roasted until the skin turns to shattering glass over meat so tender it is traditionally carved with the edge of a plate. It is the grand centrepiece of the Castilian asador.