Half Confit Iberico suckling pig to regenerate in 30 minutes at home.
The Iberian suckling pig and white suckling pig generate two totally different meats. It is true that sacrificing a piglet when it weighs only about five kilos, knowing that a year and a half later, it will give infinitely more delicious kilograms (between 172 and 182) gives you a guilty feeling. It looks like a complete waste of money. But then, if a fatty pork meat is not used, the result of “tostón” (roasted suckling pork) will be absolutely mediocre, as with most gorrinos (99% of those sold in restaurants). Indeed, one of the differences of Iberian suckling pork is that it provides three layers and so many other palatal sequences. The exterior, evenly crispy, reminds you of the noblest “chicharrones”. An intermediate one, between the skin and meat, stores trembling fat, juiciness and succulence. And third, the fleshy layer, more tender, clean-cut, covered with fat, determines the texture and flavor, that in the last of these cases is considerably more exquisite.“
Slow-cooked at 75c for 18 hours. Just reheat in the oven or in a pan with a bit of oil/butter.
Watch video for guidance (Audio in Spanish)
A minimum of 3 months from shipment.
Well what a surprise! Arrived perfectly packed and still frozen on time. Cooked as advised by Francesco, although had to have an online chat with him to find out what to do now it had arrived as the label instructions were all in Spanish! Maybe you could correct this going forward. Cooked beautifully, very tasty and plenty of it, I got another 3 dinners for 2 out of it. Good value for money and something so different for Christmas Day. Definitely recommend.
Pig arrived on time and looks delicious. Unfortunately due to lockdown we were unable have the planned evening feast with friends so it is now in the deep freeze awaiting safer times.
I received my half suckling pig frozen as promised. Not cooked it yet, as waiting for new year's eve. My Spanish relatives will be very happy.