Suckling Pig, Frozen, ≈4kg

Whole Spanish suckling pig (cochinillo), milk-fed and vacuum-packed at around 4kg. Crisp crackling, melting meat, a centrepiece roast for 6 to 8 people.

Cochinillo, the whole milk-fed suckling pig of the Castilian table. Slaughtered at around three weeks, the meat stays tender and the skin crisps up to a glassy crackling in the oven. At approximately 4 to 4.5kg this is the smallest size we offer, which is the point. It fits a standard domestic oven and roasting tray, cooks evenly and feeds 6 to 8 people generously. The technique is simple. Defrost slowly in the fridge, score the skin, season with sea salt and rosemary, and roast on a rack with a splash of white wine in the tray. Skin side down first, then turn skin side up to crisp. Serve with roast potatoes, piquillo peppers and a green salad. A bottle of Ribera del Duero or a chilled cava sees it through.

Origin

Made in Spain.

Dimensions

Net weight ≈4kg. Packed in a sealed pack, super-frozen for transit.

Features

• Spain origin
• Tender, almost melting meat with sweet milky depth and a shatteringly crisp crackling.
• Cochinillo, the whole milk-fed suckling pig of the Castilian table.
• Slaughtered at around three weeks, the meat stays tender and the skin crisps up to a glassy crackling in the oven.

Use Cases

Cochinillo is the whole-roast suckling pig of central Spain, particularly Segovia, where it is the traditional centrepiece of celebration meals.

The piglet is milk-fed for up to 21 days, which keeps the meat pale and delicate and the bones soft enough to carve with the edge of a plate, in the Segovian custom.

Whole pig, vacuum-packed, approximately 4 to 4.5kg, frozen. Catchweight item, actual weight may vary. Serves 6 to 8.

How to roast:

• Defrost slowly in the fridge for 24 to 48 hours, then bring to room temperature for an hour before cooking.
• Score the skin in a fine grid, rub with sea salt, lard or olive oil and rosemary.
• Roast skin side down at 160 degrees Celsius for around 90 minutes with a splash of white wine in the tray, then turn skin side up and crisp at 220 degrees Celsius for 20 to 30 minutes until the crackling shatters under a tap.
• Rest for 15 minutes, carve and serve with roast potatoes, piquillo peppers and a green salad.

What's Included

One ≈4kg sealed pack, super-frozen for transit of Suckling Pig, Frozen, ≈4kg. No additional accessories or utensils.

Storage

Store at -18 degrees Celsius or below. Defrost slowly in the refrigerator for 24 to 48 hours before cooking. Roast as per recipe. Do not refreeze once defrosted.

We use an Express courier service for UK delivery. For orders submitted Monday morning to Thursday morning, delivery time is 24 to 48 hours. Beleaev gourmet products are securely packaged to preserve product quality during transit. Frozen and chilled items are dispatched in insulated boxes with ice packs to maintain cold-chain integrity.

Seasonal Delivery Notice
During the festive seasons, courier networks across the UK and Europe are experiencing exceptionally high volumes.
While we dispatch all BELEAEV orders promptly and under strict cold-chain control, delivery times may occasionally extend to 1-3 business days.

We sincerely apologise for any inconvenience this may cause.
Unfortunately, these seasonal delays are beyond our control, however, cold-chain integrity, freshness and product quality are always fully maintained.