Dish

Cochinillo

Roast Suckling Pig

Cochinillo is made by roasting a whole suckling pig that has been seasoned with salt and garlic until the skin is crispy and the meat is tender. The dish is typically served with potatoes and vegetables. The pork used in the dish is usually sourced from local farms and is of high quality. Cochinillo is a staple in Spanish cuisine and is enjoyed by many during special occasions and festivals.

European cuisine› Mediterranean cuisine› Spanish cuisine

Meat Dish› Pork Dish

Origins and history

Cochinillo has been a part of Spanish cuisine for centuries and is a traditional dish that is often served during special occasions and festivals. The dish is believed to have originated in the Castilla region of Spain. Today, the dish is still popular and is enjoyed by many during special occasions and festivals.

Dietary considerations

Cochinillo is not suitable for vegetarians or vegans. It is also not recommended for individuals with pork allergies or those who follow a kosher or halal diet.

Variations

There are many variations of Cochinillo, but the most common is the traditional recipe that consists of roasted suckling pig that is seasoned with salt and garlic. Some variations include using different seasonings or serving the dish with different side dishes.

Presentation and garnishing

Cochinillo is typically served on a platter with the roasted suckling pig in the center and the side dishes arranged around it. The dish is often garnished with fresh herbs and spices.

Tips & Tricks

To ensure that the skin is crispy, it is important to dry it thoroughly before roasting. This can be done by patting it dry with paper towels or leaving it uncovered in the refrigerator for a few hours before cooking.