Suckling pig shoulder is a very tasty meat, which is usually prepared for festivities and special occasions. Especially famous is the Segovia suckling pig, a city where some restaurants have become world famous thanks to this meat. Do you want to prepare this delicacy at home? With all the tips in this article, now there will be no secret to success.
Ingredients:
1 suckling pig shoulder
Extra virgin olive oil or lard
Coarse salt
Additionally, depending on availability, it is required: rosemary, bay leaf, garlic, pepper, sage, etc. To properly roast the suckling pig shoulder we will also need an oven rack and a tray large enough to place under the meat. According to the number of diners, we can naturally increase the number of shoulders, which can be baked at the same time.
What is the difference between a suckling pig and a piglet?
Although these terms are usually used as synonyms, technically the suckling pig is the baby pig that feeds solely on its mother’s milk. After 3 weeks of life, it reaches a weight of 3 to 6 kilos, and then it can feed from other sources. This is when it becomes considered a piglet.
What makes suckling pig meat so special?
When the baby is suckling (that is, it feeds only on mother’s milk), the meat is very tender, has very little fat, and has a characteristic white color on the outside and pink on the inside. All of this results in an extremely tasty roast.
The Segovia suckling pig
Thanks to the specific feeding of the females, raised in special farms, and the strict weight and age of the offspring, these animals have a seal of guarantee and have become a registered trademark of the region. Many restaurants in Segovia are experts in roasting suckling pigs in a wood-fired oven. The whole animal is placed whole and open in the middle in a clay pot. As proof of how tender the meat is, it is a tradition to cut the roasted suckling pig with a plate before being served. Probably the most famous and traditional of all those restaurant is “Candido”, located right in front of the Roman aqueduct in Segovia.
The preparations for baking the best suckling pig shoulder:
After preheating the oven to 160 degrees, we can take care of the meat.
It is advisable to prick the skin of the shoulder, taking care not to cut the meat, this way we ensure that the fat drains, so that the skin gets later very crispy and with no air bubbles. Then season it with coarse salt and paint it with lard (or extra virgin olive oil if not available).
Place the shoulder on the oven rack. Pour a glass of water and the spices in the oven tray. The water will help to keep the humidity inside the oven, so that the meat doesn’t become dry, and the spices will give an additional aroma. The tray is also very important to collect all the juices that fall during cooking.
As mentioned before, traditional inns use a clay pot. In that case, you should put an oven rack or some wooden cutlery under the suckling pig. This is absolutely essential, and is done to prevent the meat from being in contact with water, which would prevent obtaining the typical exterior crispiness.
Very important: throughout cooking we must check that the tray does not run out of liquid. If so, add some boiling water, as cold water could cause a temperature difference that can eventually break some types of trays.
Bake the suckling pig shoulder:
Place the shoulder on the rack with the skin side down and place it in the oven at half height. Place the tray with water on the floor of the oven, so that it can collect all the meat juices that fall. Bake at 160° for 45 to 60 minutes (the exact time depends on the weight of the shoulder and the particularities of the oven).
After that, turn the shoulder and continue cooking for the same amount of time. Finally, raise the oven temperature to about 200° and continue roasting for about 15 to 20 minutes, until the skin has turned golden brown and is crispy.
Serve with your favorite garnish (salad, potatoes, etc.) and enjoy!
One last important tip: always check the skin of the shoulder in these final minutes, since it could easily burn. Furthermore, it is advisable not to use the oven fan, as it can dry out the meat, and also not to use the upper grill, as it can speed up the process too much, again running the risk of burning the skin.