A famous dish consisting of roasted suckling pig, particularly associated with Segovia. The piglet must be very young (2-3 weeks old) and is traditionally roasted whole in a wood-fired oven. The dish is known for its crispy skin and tender meat, and is ceremoniously cut with the edge of a plate rather than a knife to demonstrate its tenderness. It's typically seasoned only with salt and water, allowing the natural flavors to shine.
- Ingredients
- Suckling pig, salt, water
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