Cochinillo ~ Whole Suckling Pig

Description

Spanish Duroc-cross suckling pig, or Cochinillo, is something a little bit special. Prized for its tenderness, delicate flavour and beautifully crisp skin, it has earned a reputation as one of Spain’s great pork delicacies.

The Duroc influence brings extra richness and natural marbling to the meat, helping to keep it succulent and full of flavour during cooking. Combined with carefully selected cross-bred genetics and traditional rearing methods, the result is pork that is incredibly tender, juicy and noticeably richer than you would expect from such a young animal.

Traditionally, Cochinillo is roasted whole and kept beautifully simple, allowing the quality of the pork to do the talking. The skin becomes thin, golden and wonderfully crisp, while underneath the meat remains soft, moist and almost meltingly tender.

It is particularly famous in regions such as Segovia and Castilla y León, where whole roasted suckling pig has been a celebrated part of the local food culture for generations.

For anyone looking for something genuinely impressive for the table, the Spanish Duroc-cross suckling pig delivers on both presentation and eating quality. Rich, tender, succulent and with that all-important crisp crackling, it is a real centrepiece cut and a fantastic choice for roasting, barbecue or live-fire cooking.

Product Supplied Frozen