Here we are presenting our second culinary review of the classic traditional suckling pig


For the Suckling Pig:

½ Suckling pig

White wine

2 Cloves of garlic

(Thyme, rosemary, bay leaf…aromatic herbs to taste)

For the Creamy Mashes:

Olive oil, ham lard, heavy cream and carrots or celery

Truffle Juice:

In this case it is a good idea to purchase this ingredient in a specialised store. Otherwise it is “simply” the resulting broth from slightly simmering the truffle.  

If the traditional suckling pig used to be prepared whole, in a very hot wood-fired oven on a bed of water and fragrant Retama (broom bush), we are now offering you a recipe that preserves the characteristic flavours of this traditional method, yet allows us to cook the suckling pig at home without any major complications. At the very least we have a combined oven that should allow us to roast with humid heat. The idea in this recipe is precisely to cook the pig in a home oven with humid heat.  

The recipe is very simple, as all we have to do is roast the suckling pig at a very low temperature (83º C) during 9 hours (although the exact time will depend on the size of the suckling pig) in order to obtain an optimal texture in which the meat turns out to be extremely tender and the amount of fat is considerably reduced.  

All you need is an oven tray with a wire pan grate so that the suckling pig will not come into contact with the added liquid or the liquid resulting from the roasting.  

We place aromatic herbs to taste on the bottom of the tray, insuring that the suckling pig does not come into contact with them. Then we add the garlic cloves, half a glass of white wine and water. We place the wire pan grate in the oven tray and the suckling pig right on top after seasoning it with the skin face down, making sure that the liquid does not come into contact with the suckling pig at any time. We then cover it all up with aluminium foil so that a high level of moisture will be created inside, as our goal is humid roasting and not the classic roast. Hence the reason why we must check on the tray every so often to make sure that there is still some water at the bottom of the oven tray.  

After 9 hours of roasting at 83º C have elapsed, the meat of the suckling pig should be perfectly cooked and all the elements included in the roast will be tender. Strong, juicy, delicate and subtle are all adjectives that beautifully define the result of this cooking technique. Check and make sure the suckling pig is done and then allow it to cool before manipulating it and carefully removing the skin from the suckling pig to form a first layer with it by placing it on an adequate tray. Then on top of the skin (which should still have some fat) we will arrange the deboned and clean suckling pig meat. Delicately press the meat on the skin forming an even layer on the tray and then put it in the fridge for about three hours until it is nicely packed together.  

Finally we take the suckling pig from the fridge and bring it to room temperature. To serve up this dish we cut the suckling pig meat into even square portions, which we will place on a tray and put in a very hot oven on the grill position (with the skin facing upwards) for just a few moments.  

The creamy celery and carrot mash is prepared like any traditional mash, although we will replace the butter that is normally used in these types of recipes with a combination of olive oil and FISAN ham lard, which intensifies the flavour notes that it shares with the suckling pig.  

To plate the dish we first place a spoonful of truffle juice on the bottom of the plate and we top it with a square of suckling pig. We then put some creamy carrot and celery mash to one side. We can finish off the dish with a few green sprouts or any of the aromatic herbs that you have used to make the roast, hence offering a refreshing counterpoint of colour and flavour.