When it comes to Spanish cuisine, few dishes are as iconic and mouthwatering as cochinillo asado. This traditional roasted suckling pig has been enjoyed for centuries in Spain, particularly in the region of Castilla y León. The dish is known for its crispy skin, tender meat, and rich flavors that make it a true delicacy. In this article, we will explore the history, preparation, and cultural significance of cochinillo asado, as well as provide a step-by-step recipe for you to try at home.

The Origins of Cochinillo Asado

Cochinillo asado has its roots in the ancient Roman cuisine, where roasted suckling pig was a popular dish. Over time, this culinary tradition spread throughout the Iberian Peninsula and became an integral part of Spanish gastronomy. However, it was in the region of Castilla y León, specifically in the city of Segovia, where cochinillo asado reached its peak of perfection.

Segovia, located in the heart of Spain, has been renowned for its cochinillo asado for centuries. The city’s unique microclimate, with its cold winters and dry summers, provides the ideal conditions for raising high-quality pigs. The tradition of roasting suckling pigs in Segovia can be traced back to the 15th century, and it has been passed down through generations of local families.

The Preparation Process

Preparing cochinillo asado is a meticulous process that requires skill and attention to detail. The key to achieving the perfect result lies in the quality of the ingredients and the cooking technique. Here is a step-by-step guide to preparing cochinillo asado:

1. Selecting the Pig

The first step in preparing cochinillo asado is selecting the right pig. The ideal pig for this dish is a suckling pig, which is typically between 3 and 6 weeks old and weighs around 4 to 6 kilograms. The pig should be sourced from a reputable farm that raises pigs in a natural and sustainable manner.

2. Seasoning the Pig

Before roasting, the pig is seasoned with a simple yet flavorful mixture of salt, garlic, and olive oil. The seasoning is applied both on the inside and outside of the pig, ensuring that every bite is infused with delicious flavors.

3. Roasting the Pig

The pig is traditionally roasted in a wood-fired oven known as a “horno de leña.” The oven is heated to a high temperature, usually around 200 to 220 degrees Celsius, and the pig is placed on a metal rack inside the oven. The pig is roasted for several hours, with the cook periodically basting it with its own juices to ensure a crispy and golden skin.

4. Carving and Serving

Once the pig is fully cooked, it is time to carve and serve it. The pig is traditionally carved using a special knife called a “cuchillo jamonero.” The meat is tender and succulent, while the skin is crispy and crackling. Cochinillo asado is typically served with roasted potatoes and a side of fresh salad.

The Cultural Significance

Cochinillo asado holds a special place in Spanish culture and is often associated with celebrations and feasts. It is a dish that brings families and friends together, symbolizing abundance, tradition, and the joy of sharing a meal. In Segovia, cochinillo asado is considered a culinary treasure and is protected by the “Consejo Regulador de la Indicación Geográfica Protegida Cochinillo de Segovia,” which ensures that the dish is prepared according to traditional methods.

Moreover, cochinillo asado has gained international recognition and has become a must-try dish for food enthusiasts visiting Spain. Its unique flavors and textures have captivated the palates of people from all over the world, making it a true ambassador of Spanish gastronomy.


1. Can I use a regular oven to roast cochinillo?

Yes, you can use a regular oven to roast cochinillo. However, it is important to note that a wood-fired oven provides a distinct smoky flavor and helps achieve a crispy skin. If using a regular oven, make sure to set it to a high temperature and periodically baste the pig to ensure a crispy skin.

2. Where can I find suckling pig for cochinillo asado?

Suckling pig can be found at specialty butcher shops or ordered online from reputable farms. It is important to source the pig from a trusted supplier that raises pigs in a natural and sustainable manner.

3. Can I substitute the roasted potatoes with another side dish?

While roasted potatoes are the traditional accompaniment to cochinillo asado, you can certainly substitute them with other side dishes. Some popular alternatives include sautéed vegetables, creamy mashed potatoes, or a refreshing citrus salad.

4. How long does it take to roast a suckling pig?

The cooking time for a suckling pig can vary depending on its size and the cooking temperature. As a general guideline, it takes approximately 3 to 4 hours to roast a 4 to 6-kilogram suckling pig at a temperature of 200 to 220 degrees Celsius. It is important to monitor the pig closely and adjust the cooking time accordingly.

5. Can I freeze leftover cochinillo asado?

While it is possible to freeze leftover cochinillo asado, it is not recommended as the texture and flavor may be compromised. It is best to enjoy cochinillo asado fresh on the day it is prepared.


Cochinillo asado is a traditional Spanish delicacy that has captivated the hearts and palates of people around the world. Its origins in ancient Roman cuisine and its evolution in the region of Castilla y León have made it a symbol of Spanish gastronomy. The meticulous preparation process, the cultural significance, and the unique flavors of cochinillo asado make it a dish worth savoring. Whether enjoyed in a traditional wood-fired oven or a regular oven, cochinillo asado is a culinary experience that should not be missed.


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