Segovian Suckling Pig Recipe

Inspect and dry

Ensure the suckling pig is completely thawed (if previously frozen), cleaned and patted very dry inside and out with paper towels. Remove excess fat plugs from the cavity if present.

Score the skin lightly in a crosshatch pattern with a very sharp knife or razor, being careful not to cut into the meat (just through the skin and fat). This will help fat render and the salt penetrate.

Rub the entire exterior and inside the cavity with the coarse sea salt, using about two-thirds of the salt for the skin and the remainder inside the cavity. Sprinkle freshly ground black pepper over the same areas. Let the salted pig rest uncovered in the refrigerator on a tray for 6–12 hours (preferably overnight). This dry-salting draws out moisture and helps dry the skin for crisping.

Warm-up

Remove the pig from the refrigerator one hour before roasting to come closer to room temperature.

Combine the crushed garlic, rosemary sprigs (reserve a couple for the cavity), thyme sprigs, bay leaves, quartered onion, and halved lemon in a bowl. Add the dry white wine and toss briefly to distribute aromas.

Insert the aromatic mixture into the pig’s cavity, positioning herbs and onion to provide even fragrance. Tuck the legs so the pig lies compact; truss the pig lightly with kitchen twine if needed so it roasts evenly and won’t splay.

Preheat a large pot of water to just below boiling. While wearing heatproof gloves, pour or ladle very hot water over the pig’s skin to tighten it and remove any remaining surface debris; alternatively, dip the pig quickly in very hot water. Immediately pat the skin very dry with paper towels and refrigerate uncovered for 30–60 minutes to dry the surface further.

After blanching and drying, brush the skin lightly with apple cider vinegar (about half of the vinegar amount) to help the skin blister during roasting. Rub the remaining melted lard or clarified butter into any exposed meat and around the leg joints to encourage browning.

Preheat the oven or wood-fired horno to 230°C (450°F). Position a large roasting rack inside a deep roasting pan; add 300 ml pork/chicken stock and the remaining white wine to the pan to keep the environment moist and to catch drippings for basting and sauce.

Place the pig breast-side down on the rack to start (this protects the skin and helps render fat). Roast at 230°C (450°F) for 20–30 minutes to set and begin browning the skin and hairless surface.

Lower & Rotate

After the initial high-heat period, reduce the oven temperature to 160°C (320°F). Turn the pig so it rests on its side or back (skin up) depending on your rack setup so that the skin is exposed to consistent heat for crisping during the longer roast.

Roast for approximately 2.5–3.5 hours total cooking time (timing varies by size; a 4–6 kg suckling pig typically needs about 3 hours). Baste every 30–40 minutes with melted lard/clarified butter mixed with a little stock (reserve about 200 ml stock for basting). Do not drench the skin; use a basting brush to apply fat so the skin crisps rather than steams.

Monitor internal temperature with a probe: target 65–70°C (149–158°F) in the thickest part of the shoulder/ham (the meat will rise slightly during resting). If the skin is not blistering enough near the end, increase the oven to 200–220°C (390–430°F) for the last 10–15 minutes, watching carefully to avoid burning.

Remove the pig from the oven and transfer to a cutting board or serving platter. Tent loosely with foil and let rest for 20–30 minutes so juices redistribute and make carving easier.

Carefully remove herbs and large aromatics from the cavity. Carve the pig using a sharp carving knife: remove shoulders/legs, then split along the spine to portion ribs and loin. Serve skin pieces (cracklings) with each portion to showcase the signature crispy skin.

While the pig rests, skim fat from the roasting pan juices. Place the pan over medium heat on the stovetop or in a small saucepan; add the reserved stock (remaining ~200 ml) and simmer to reduce by a third, scraping up fond. Taste and adjust seasoning with salt and pepper. Optionally finish with a knob of butter or a splash more wine to add gloss.

Strain the sauce and serve alongside carved pig portions.

Plate slices of roast suckling pig with roasted potatoes and fire-roasted red peppers. Sprinkle chopped parsley over the vegetables and around the platter for color and freshness.

Serve immediately while skin is still crisp and meat warm.