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Whole Segovian Suckling Pig | ±4-5kg

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 (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.

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 | ±4-5kg

  • 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.

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