Cochinillo Asado – Spanish Roast Suckling Pig

 

Introduction

In Spain, few dishes symbolize a true fiesta better than Cochinillo Asado. This traditional dish from Segovia is famous for its tender meat and crispy golden skin. It’s a centerpiece of weddings, Christmas feasts, and big family gatherings.

Unlike other roasted meats, Cochinillo Asado is prepared from a young piglet (usually less than 6 weeks old), slow-roasted to perfection. The result? Meat so soft it can be cut with a plate, and skin so crispy it crackles with every bite.

History of Cochinillo Asado

Cochinillo Asado is deeply rooted in Castilian culture. In Segovia, it is considered not just a dish but a cultural ritual. Restaurants in Segovia still follow centuries-old traditions, roasting the piglet in wood-fired ovens using clay pots. The simplicity of the recipe—just salt, water, and lard—allows the natural flavor of the meat to shine.

Ingredients (Serves 6–8)

• 1 whole suckling pig (about 4–6 kg)

• ½ cup lard (or olive oil)

• 2 tbsp coarse salt

• 1 cup water

Step-by-Step Recipe

Step 1: Prepare the Pig

Clean the suckling pig thoroughly and pat it dry. Rub the inside and outside generously with salt and lard.

Step 2: Position in Tray

Place the pig belly-up in a clay or roasting pan. Add water to the tray to keep it moist during cooking.

Step 3: Slow Roast

Preheat oven to 160°C (320°F). Roast for 2–3 hours, basting occasionally with its own juices.

Step 4: Crisp the Skin

Flip the pig skin-side up. Increase oven temperature to 220°C (425°F) and roast until the skin becomes golden and crispy.

Step 5: Serve Fiesta Style

Traditionally, Cochinillo Asado is served whole at the table and cut with a plate instead of a knife, showing how tender it is.

Why It’s a Fiesta Food

Cochinillo Asado is not an everyday dish—it’s reserved for grand celebrations. In Spain, it’s a symbol of abundance and festivity, often enjoyed at Christmas, weddings, and community feasts. Its dramatic presentation makes it the centerpiece of any fiesta table.

Serving Suggestions

• Pair with Spanish red wine (Ribera del Duero or Rioja).

• Serve with roasted potatoes, salad, or simple bread.

• Add a side of pimientos de padrón for a classic touch.

Nutritional Information (Approx. per 200g serving)

• Calories: 420

• Protein: 35g

• Fat: 28g

• Carbs: 0g

Conclusion

Cochinillo Asado is a dish that embodies Spanish tradition, history, and celebration. With its melt-in-your-mouth tenderness and crispy golden skin, it is more than just food—it is a fiesta on a plate. If you want to bring an authentic taste of Castile and León to your table, this legendary roast is the perfect choice.