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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. 

A LONG WAY FROM LECHON

Cochinillo meat is distinct for its buttery texture and its light, crisp, golden-brown skin. It can be easily sliced with a porcelain plate, demonstrating a tenderness and delicateness not attainable in your typical lechon. While most other variants of cochinillo are served with sauce, those by Mr. Cochinillo are best enjoyed without it.

PERFECT WAY TO CELEBRATE SPECIAL OCCASIONS

Lechon may be a staple in any Filipino gathering, but Mr. Cochinillo invites you to elevate your guests’ experience by serving the perfect cochinillo. The taste, texture, and technique behind each cochinillo make for an exciting and pleasurable experience best shared with loved ones.



UNCOMPROMISING QUALITY

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.

A LONG-STANDING TRADITION OF EXCELLENCE

Referenced by Ernest Hemingway in his novel, “The Sun Also Rises,” cochinillo has been a much sought after delicacy in Spain since the 18th century. The Spanish tradition of slow-roasting over a wood fire in brick ovens comes alive in Mr. Cochinillo’s kitchen. His cochinillo is a product of a technique perfected by years of culinary testing, continuous practice towards perfection, and dedication to fine quality.

DILIGENTLY RAISED WITH PERSONAL CARE BY LOCAL FARMERS

Selecting the piglets is the first step in the meticulous preparation process. Mr. Cochinillo only works with trusted local farmers and ensures that each piglet is carefully selected – from the complexion, to the conformation and build, to the size.



 

The pursuit of creating an unforgettable cochinillo is the result of my love for food, my dedication to the best quality all the time, and my passion for sharing what I love with other people. I spent much time and effort testing, creating, and improving in order to come up with an extraordinary recipe and the best technique.

— Tinee de Guzman

 

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Growing up in a family with a taste for fine food, Tinee de Guzman’s love for the kitchen began at a young age. He eventually ventured into food photography, where he worked closely with many of the top chefs in the Philippines and abroad. 

It wasn’t long before Tinee fell in love with the art of slow cooking and roasting in a brick oven. Starting out roasting dishes such as pork belly, lamb, and goat for family and friends, he then set out to create the perfect cochinillo. 

This passion for fine roasts was fueled by his dedication to perfection. From customizing his own brick ovens, to choosing the best suppliers and ingredients, to refining his technique from preparation to serving, Mr. Cochinillo ensures a pork dish unlike any other.