Authentic Guéménée Andouille from Brittany
A delicacy for connoisseurs
PHP 12,690.00
Faye Gastronomi
Cochinillo from Segovia D.O., Spain ( Frozen )
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
The most famous Cochinillo, the Segovia one, will make your gatherings unforgettable.
Faye Gastronomi
Cochinillo from Segovia D.O., Spain ( Frozen )
The most famous Cochinillo, the Segovia one, will make your gatherings unforgettable.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The Segovia Suckling Pig is one of those things that you need to taste at least once in your life. Its juicy and tender meat, its utterly crispy skin, and delicate milky flavour are perfect to be roasted or cooked as lechon,
Ingredients
- 1 suckling pig four to four and a half kilos (clean).
- 100 g of lard.
- Water and salt.
Preparation
Score longitudinally with a knife (a chef's knife or, failing that, a large knife), the column of the suckling pig (from the inside). Season with salt and pepper. Arrange in a bowl with the skin down, put a few branches of bay leaf under the fried crouton (so that it does not touch the dish) and add a finger of water.
Preheat the oven to 180°C. Put the suckling pig or the fried crouton in the oven for one hour, after which take out the fried crouton and change the side, (skin up), prick it a little so that they do not form air bubbles and spread with lard with a brush. Return to the oven for about 45 minutes more or less, after which time the suckling pig will have a nice, even golden color and the skin will be crispy. Add the necessary salt to the juice of the roast.
In order to be able to cut the suckling pig with the edge of a dish, it should be very crispy.
Storage Instructions
Store in freezer.
The Segovia Suckling Pig is one of those things that you need to taste at least once in your life. Its juicy and tender meat, its utterly crispy skin, and delicate milky flavour are perfect to be roasted or cooked as lechon,
- 1 suckling pig four to four and a half kilos (clean).
- 100 g of lard.
- Water and salt.
Score longitudinally with a knife (a chef's knife or, failing that, a large knife), the column of the suckling pig (from the inside). Season with salt and pepper. Arrange in a bowl with the skin down, put a few branches of bay leaf under the fried crouton (so that it does not touch the dish) and add a finger of water.
Preheat the oven to 180°C. Put the suckling pig or the fried crouton in the oven for one hour, after which take out the fried crouton and change the side, (skin up), prick it a little so that they do not form air bubbles and spread with lard with a brush. Return to the oven for about 45 minutes more or less, after which time the suckling pig will have a nice, even golden color and the skin will be crispy. Add the necessary salt to the juice of the roast.
In order to be able to cut the suckling pig with the edge of a dish, it should be very crispy.
Store in freezer.
Curated Selection
recommended for you
