Suckling pig

Cochon de lait

What it is

A piglet taken at four to six weeks, still on the sow, has collagen that has not yet set into tough connective tissue and skin thin enough to blister into glass. In Segovia the roasters carve the finished animal with the edge of a plate to prove how tender it is, then smash the plate on the floor.

In the kitchen

Dry the skin uncovered in the fridge overnight, roast skin-down under a weight, then turn it and give it fifteen minutes at 240 °C to finish. Damp skin steams instead of blistering and stays leathery whatever you do afterwards.

Goes with

Bay leaf Garlic Lard Sage Cider vinegar Apple Thyme Salt

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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