• Segovian Half Suckling Pig | ±2.5kg
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Segovian Half Suckling Pig | ±2.5kg

£82.00
£82.00
£82.00
Weight
Description
  • Certified Segovian Suckling Pigs
  • Raised in Segovia, Spain
  • ±2.5kg, £32.80/kg
  • Frozen

Segovian Suckling Pig Half Carcass

Segovian Suckling Pigs are reared very specifically with the mothers having a special feed, being a specific breed of Pig and the Suckling Pigs being exclusively milk-fed. They are normally no older than three weeks.

The milk feed means the meat is succulent, tender and paler in colour than that of older pigs. When cooked the meat falls off the bone, oozing with delicious flavour. This cut of Segovian Suckling Pig looks so impressive served at a dinner party, with loads of crackling, it is super fun to eat.

For delicious crunchy crackling ensure the meat is dry and covered liberally with salt and a little vegetable oil. Put on a rack in a deep baking tray and cook at 220 for 30 to 40 minutes or until the skin has gone a deep rich golden brown. Reduce the heat to 160 and continue cooking for another 45 minutes to allow all the delicious fat to baste the meat underneath. We love to keep to the Spanish theme by serving it with a butter bean stew and some warm crusty bread, to mop up the juices from the meat and the stew all at the same time.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

FROZEN

Segovian Half Suckling Pig | ±2.5kg

  • 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.
  • 5 stars: 3 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
M
Mila
We had lovely Segovian pig this Christmas

We had lovely Segovian pig this Christmas.It turned out awesome.. Amazing quality, super juicy with crispy skin.. Thanks a lot for such amazing experience..

Mila review photo

Thank you Mila for your 5-star review. We are so pleased you thouroughly enjoyed our Segovian pig and we look forward to serving you again soon.

A
Antonella
Excellent

Absolutely delicious and succulent 😍
Slow-cooked at a low temperature for 3 hours, then finished at a very high heat for the last 25 minutes to achieve that perfectly crispy skin.
Simply seasoned with thyme, rosemary, and olive oil — incredibly flavorful and tender. Pure perfection 🔥

Thank you Antonella for your 5-start review. We are mouthwatering reading your recipe and are very happy you enjoyed the quality of our meat. Looking forward to serving you again soon.

P
Paul Mann
Delicious piglet

Great quality cochinillo , delivered on time. My 2.5 kilo half pig fed 5 adults no bother, although working out at 20 odd quid a heads maybe a wee bit pricey . You can't fault the top quality meat though, succulent and soft with a skin which shatters then melts in the mouth. Beautiful.

Thank you Paul for your great 5-star review. Very happy you all enjoyed the succulent meat and we look forward to serving you again soon.