Frozen Suckling Pig Belly

Tabladillo suckling pig belly is a true delicacy, a pinkish meat with discrete fat seepage that can be enjoyed during holiday lunches and dinners with simple, few cooking steps.

The belly is a cut with a lot of fat, ideal for baking with potatoes or barbecuing, which will not only make the rind fragrant but also create a nice rustic meal thanks to the tasty meat of the piglet and the smoky aromas deriving from the cooking method.

The local custom is to cut the piglet with a serving dish: this is to test, but above all to prove to the guests present, the tenderness and tenderness of the piglet.

Chef’s Advice
Pork belly is the ideal meat main course that can be baked, barbecued or slow-cooked to impress every diner. It is important to keep the heart juicy and pink and get to create a crispy outer crust. 

What makes Segovian Cochinillo special?

The suckling pig, also known as the Cochinillo, is carefully monitored during all stages of its life: it already starts with its mother, who is healthy, fit and ready to nurse, and its diet, which is essential because the Cochinillo feeds only on its mother’s milk.

Another important aspect is the habitat in which mother and child live: it is essential for an excellent quality product that they can be serene and live stress-free. All these factors mean that the only true Cochinillo de Segovia has a very clear, almost white rind and a slightly pinkish meat with unmistakable tenderness. A key characteristic is therefore the internal fat, but especially the external fat, which once cooked will be crispy and amber in color.

Origin
Segovia, SPAIN

Typology

Segovia Piglet Belly

Packaging

Approximately 2 kg, frozen