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Cochinillo (quarter)


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A Segovian tradition – a quarter of a suckling pig that has been brined and cooked tender, you only need to finish it in your oven until the skin is golden brown and crispy.

Ingredients: pork (extra virgin olive oil, brine)\n(brine): water, sugar, salt, garlic, spices

Cooking Instructions:

  • Thaw completely. Preheat the oven to 450F (or 425F with convection setting, if available)
  • Remove the cochinillo from the bag and place it skin side up in a large baking dish or roasting pan for 30-40 minutes, until meat is hot all the way through, and skin is browned and crispy.

NET WT. 26 OZ (750g)

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