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WHAT IS COCHINILLO?

Crisp, succulent, with moist and tasty meat that easily falls off the bone, cochinillo is a piglet roasted after feeding on sow’s milk for roughly two to six weeks. Many cultures have their own versions of roast suckling pig, with the most famous one originating from Segovia, a city northwest of Madrid, Spain. Mr. Cochinillo has his own version – a delectable treat to rival its European counterparts.

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THE ART OF COCHINILLO

The secret of a truly delectable cochinillo lies in the preparation. Each carefully selected piglet is thoroughly cleaned and trimmed before being marinated in a special mix of olive oil, herbs, and spices. It is then slow-roasted in a custom-made brick oven for hours, where it is cooked in its natural juices and acquires a smokiness only possible from roasting over wood and coal.

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