Cochinillo Asado

The legendary roast suckling pig of Segovia, where it has been prepared in wood-fired ovens for centuries. A whole young pig, no more than three weeks old, is seasoned with nothing but salt, water, and lard, then slow-roasted until the skin turns into shattering, amber crackling and the meat becomes so tender it can be carved with the edge of a plate, a dramatic tableside ritual in Segovian restaurants.