From the tradition of the oldest restaurant in the world situated in Madrid – Botín, who have been serving cochinillo (suckling pig) since 1725. Pig in a Tin – SUCKLING PIG D.O SEGOVIA -The suckling pigs are born and raised by their mothers in big stable boxes where the small suckling pigs can move freely with enough space to play with the others in the litter and develop through physical activity. The piglets’ only nutrients are in their mother’s milk. The sows give birth after 114 and 116 days with litters between 10-16 piglets. No medical prevention, only a dosage of iron, given orally when they are born. No mutilation has occurred (no castration, no tail cutting etc). The suckling pig are slaughtered between the 21st and 28th day and its average weigh is between 4,5 to 8Kg (Only the D.O Segovia). Origin – Spain.
How to Prepare: Place the tin in a warm water bath until the fat has melted completely (30 min). Open the tin and carefully take up the piece and lay it on an oven tray with the skin side up. Pre-heat the oven to 250 ºC and let the meat roast for 20 minutes or until the skin is golden brown and crispy. Garnish with fried potatoes.