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Whole Segovian Suckling Pig - Frozen

Regular price
£149.00
Regular price
Sale price
£149.00
Tax included.
Weight
  • FROZEN

  • FROZEN

Product Description
  • Certified Segovian Suckling Pig
  • Raised in Segovia, Spain
  • +/-4-5kg
  • Frozen

Whole Segovian Suckling Pig

A Certified Segovian Suckling Pig is a real showpiece for any dinner party or gathering of friends and loved ones. Roasted to a deep golden brown, Suckling Pig is one of the most typical dishes in the cuisine of Castilla.

The meat becomes unbelievably tender, so succulent that it literally falls off the bone. The crackling is supreme, and the gentle creaminess of the meat is an experience to remember.

 

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Whole Segovian Suckling Pig - Frozen

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

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