Whole Cochinillo Ibérico Suckling Pig

Whole Cochinillo Ibérico Suckling Pig

Frozen Whole Suckling Pig - Serves 4

Item: IP-90

| US Only




  • Whole cochinillo suckling pig with head
  • Spanish Ibérico breed pork, raised in Texas
  • Fresh, not cooked
  • Recipe below, serves 4 people
  • Size - 10-14 lbs

Cochinillo is the tender, flavorful suckling pig of central Spain. In rustic restaurants in cities like Segovia, whole milk-fed pigs are roasted in wood-fired ovens until the skin is crisp and golden and the pork is rich and tender. 

Our suckling pigs are 100% Ibérico breed pork raised on a ranch in Texas, with no hormones or antibiotics ever.

The cochinillo will arrive frozen. This is a whole pig with head that is ready to cook. Before roasting, slowly thaw the cochinillo in the refrigerator over a day or two. Serves four people.

Recipe: Cochinillo Asado by Chef José Andrés


  • 1 cochinillo Ibérico
  • Salt to taste
  • 1 liter water
  • 3 tablespoons extra virgin olive oil


  1. Preheat an oven to 350°F.
  2. Make sure the cochinillo is fully defrosted and dry.
  3. Place the cochinillo on its back, skin side down on a cutting board.
  4. With a knife, carefully split open the back of the cochinillo. Be careful not to cut all the way through, and make sure to not pierce the skin. Flatten and open the cochinillo and season the interior with salt.
  5. Place in the preheated 350°F oven and cook for 1 1/2 hours.
  6. Pour 1 liter of water into the bottom of a large oval cazuela dish or roasting pan.
  7. Place the cochinillo skin side down in the cazuela. If necessary, lay wooden spoons in the bottom of your pan to make sure the skin doesn’t touch the water.
  8. Place the cochinillo into the preheated 350°F oven and cook for 1 1/2 hours.
  9. Remove the cazuela from oven and carefully flip the pig over so it is skin side up. 
  10. Brush the skin with extra virgin olive oil. (La Tienda note: at this point, we prick the skin 5 or 6 times with a skewer to help the skin separate and get crisp.)
  11. Increase the oven temperature to 375°F.
  12. Place the cochinillo back in the oven and cook for about 40 minutes.
  13. Your cochinillo will be done when the skin is crisp and golden brown. You may want to set your oven on broil for the last few minutes if the skin is not yet ready, but be careful not to burn it.
  14. La Tienda note: You may want to cover the ears with foil to protect them from burning. 

NOTE: this item is CA Prop 12 compliant.