The roast suckling pig is a jewel of Segovian gastronomy with mention in the 17th century book by Cervantes. The crispy crust and tender meat are achieved with a traditional wood oven. Segovia competes with Toledo for the best version of this Castilian delicacy.
Mediterranean
Roasted suckling pig in Segovian style
Roasted suckling pig in the Segovian style of Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- Main course
- High protein
- medium-high
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 42 g
- Fiber 0 g
- Carbohydrates 2 g
- Fat 38 g
- Sodium 780 mg
Story behind the dish
Preparation
Segovian-style roast suckling pig is a Spanish preparation with high difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 clean piglet weighing 4-5 kg.
- Have ready: 200 g of melted lard.
- Have ready: 6 cloves of crushed garlic.
- Have ready: 2 tablespoons of coarse salt.
- Have ready: 1 tablespoon white pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 200 C
Preheat oven to 200 C, dry the suckling pig inside and out with absorbent paper. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Mix butter with garlic
Mix butter with garlic, salt, pepper and cumin, generously spread all over the skin. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Place the suckling pig face up on a rack with a tray of water…
Place the suckling pig face up on a rack with a tray with water and wine underneath.
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Bake 1 hour at 200 C
Bake for 1 hour at 200 C, turn upside down and bake for 1 more hour.
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Increase temperature to 220 C for the last 20 minutes for crispy skin.
Increase temperature to 220 C for the last 20 minutes for crispy skin.
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Rest 15 minutes
Rest for 15 minutes, cut into pieces and serve with potatoes, salad and lemon. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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