{"id":45414,"date":"2026-09-30T00:05:38","date_gmt":"2026-09-29T23:05:38","guid":{"rendered":"https:\/\/www.viva-lanzarote.com\/?p=45414"},"modified":"2026-09-30T02:07:05","modified_gmt":"2026-09-30T01:07:05","slug":"roast-suckling-pig-segovian-style","status":"publish","type":"post","link":"https:\/\/www.viva-lanzarote.com\/en\/roast-suckling-pig-segovian-style\/","title":{"rendered":"Roast Suckling Pig Segovian-Style"},"content":{"rendered":"<p><span style=\"color: #00ccff;\"><em><strong>Ingredients (serves 8)<\/strong><\/em><\/span><\/p>\n<hr \/>\n<p>1 suckling pig, 4.5\u20135kg, split open lengthways<\/p>\n<p>Coarse salt<\/p>\n<p>250\u2013300ml water<\/p>\n<p>2 tbsp lard (optional, for extra browning)<\/p>\n<p><span style=\"color: #00ccff;\"><em><strong>Method<\/strong><\/em><\/span><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p>Preheat the oven to 170\u2013180\u00b0C. Lightly season the inside of the suckling pig with salt and place it, skin-side down, on a roasting rack. Set an earthenware dish or roasting tray filled with water underneath to keep the meat moist as it cooks and to catch the juices.<\/p>\n<p>Roast for around two hours, checking from time to time and topping up the water in the tray as necessary.<\/p>\n<p>Carefully turn the pig over so that the skin is now facing upwards. Pat the skin thoroughly dry with kitchen paper, season with a little more salt and brush lightly with lard, if using.<\/p>\n<p>Increase the oven temperature to 200\u2013220\u00b0C and roast for a further 45\u201360 minutes, until the skin is thin, golden and exceptionally crisp. Leave to rest for around 10 minutes before serving.<\/p>\n<p>For a local flavour, take inspiration from a contemporary Canarian twist on this Castilian classic. Chef Thomas Leeb in Gran Canaria, for example, uses Canarian black pig with local oranges and onions from G\u00e1ldar, served with sweet potato pur\u00e9e, Tejeda almond alioli and other island ingredients.<\/p>\n<p>The classic wine pairing for roast suckling pig is a red Ribera del Duero or an oak-aged or crianza Rioja Alavesa. For something a little different, the structure and freshness of a well-balanced Toro crianza also works beautifully, as does an oak-aged Canarian List\u00e1n Negro, such as a Tacoronte-Acentejo crianza.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 8) 1 suckling pig, 4.5\u20135kg, split open lengthways Coarse salt 250\u2013300ml water 2 tbsp lard (optional, for extra browning) Method &nbsp; Preheat the oven to 170\u2013180\u00b0C. Lightly season [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":45412,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,39],"tags":[],"class_list":["post-45414","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gastronomy","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roast Suckling Pig Segovian-Style - Viva Lanzarote<\/title>\n<meta name=\"description\" content=\"Segovian roast suckling pig: the traditional recipe to get tender meat and a super crispy skin. 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