Whole Segovia Style Baked Cochinillo

A roasted suckling pig, also known as cochinillo, is the centerpiece of the traditional Spanish cuisine. It is known for its juicy meat and skin that is both delicate and crispy with a delectable thin coating of fat.

If you are asking how different Cochinillo is from the common Filipino-style Lechon or Lechon de Leche, here’s what you need to know.

Cochinillo is a roasted piglet fed solely on sow’s milk for around 2 to max 6 weeks. They are baby pigs with a milk diet that provides their meat a rich, earthy, and almost buttery flavor. The piglet is roasted in full giving it a skin that is golden brown and crispy, usually basted with a blend of herbs and spices. With meat that is moist and tender, paired with its crispy skin, you are in for a delightful and indulgent dish.

Cochinillo originates in Spain. There are very tight conditions for a suckling pig to be designated a Cochinillo. Spain’s delicacy has emerged throughout literary history, from Cervantes to Hemingway. This meal is renowned since it is served at Ernest Hemingway’s favorite Madrid restaurant.

It is a delicacy unique to the wind-swept meseta of central Spain, which is too arid for animals or much cultivation.

Cochinillo Segovia is a popular meal in most Segovia households. There are several reasons why Segovian roasted pork has become a legend. Chefs put their abilities to use, vying year after year to be the best at preparing meat that melts in the tongue. Presidents, authors, and actresses have all attempted to partake in this gastronomic marvel.

Enjoy what can be called the best Segovia Style Baked Cochinillo by the experts of Spanish cuisine in Metro Manila, Terry Selection. #HaveATerrysMoment

Our Cochnillo is on a pre-order basis with a 48-hr or 2-day lead time. Pre-Order 2 days in advance. Shipped straight from our oven! Served with our Special Cochinillo Sauce. Good for 8 to 10 people

If you have any clarifications, don’t hesitate to contact our culinary experts direct via our website chat or our social media channels.

Storage Instructions

As your cochinillo will arrive sometime after its departure from our kitchen, truly the best way to enjoy it would be the Spanish way, as advised by our specialists & fellow restaurateurs in Segovia: warm & crispy straight out of the oven. These little piggies have very thin skin, so once they are out of the heat and exposed to humidity the skin will become less crispy. Please follow the reheating instructions below to bring them back to perfect crispiness as the captain of your own gastronomic journey!

REHEATING INSTRUCTIONS Place the Cochinillo in a preheated oven and bake for 20 minutes at 190°C (375°F).

CAUTION: Although iconic, cut your Cochinillo with a plate at your own risk! If done incorrectly, the plate can break and become a hazard.