Hi:
Have been reading a lot on food and restaurants in Spain and see rave reviews about the Roast Suckling Pig. Can someone describe this meal and is it really to die for?? Is it just Ham? Also, what about the lamb in Spain? I want to be open to all new taste and try everything - and still watch my dietary restrictions. Thank you.

Hi,

It's roasted baby pig( I guess you would call it "fresh ham in the US) and it's very yummy( I love the crisp skin too!).

Roasted lamb is also excellent in Spain.

What cities are you visiting?

I've had it a couple of ways, but when it comes to the table in a skillet and you see the whole tiny baby pig tucked into it, it might not be for the squeamish.

I've never had the whole baby pig served to me.

Generally speaking, both the suckling pig and the lamb have a more delicate flavor and more tender flesh than the mature animal would have.

The crackling of the suckling pig is heavenly and, I would imagine, calorific.

Mmm...crackling...

Roast suckling pig is fantastic. Though I've never had the whole pig served to me either ;-)

Are we tallking here about Segovia? Can anyone offer restaurant recommendations for the best suckling pig or roast lamb?

In Toledo a few years ago, our hotel served an absolutely delicious roasted pig. And yes, the whole thing was served on the platter, head and all.

It was interesting to see their grill in the kitchen, absolutely packed with all these little piggies.

When it was served, the waiter very patiently showed us the best part - the cheeks - and wow, they were yummy!

From what I remember, to be a "suckling" pig, it must be no more than 10 days old.

A real treat, to be sure!

IIRC, in Segovia the place we enjoyed was called Candido's, a fairly well known place.

To those of you who got it whole - did it have an apple in its mouth?

It is GOOOOOD!It is also a bit on the fatty side, so be prepared. Lots of Rioja to wash it down. I do prefer the lamb over the cochinillo (but it is a very close second place).

The taste is nowhere near ham.

I have never been served the whole pig. I would just place a piece of bread over the head so that I cannot see it ;D

Yes, in Segovia, the place to have it is Candido. The chef/owner of the place is or has been the mayor of the town. There is a statue of him carving the pig with a plate on a square in the town. That's how it's done. Typically they roast the little pig whole (I'd always heard it had to be 21 or 19 days old or less) and sort of splay it out then cut it into four parts with a plate--to show how tender it is.

At Botin in Madrid which is probably the most famous piggy place, they have the little pigs in casseroles waiting to go into the oven. Looks kind of like a little piggy purgatory.

The taste is pork, not ham. Very delicate but the crispy skin is the best. The baby lamb is similarly wonderful. I could go on and on. This is one of my favorite dishes of all time. Enjoy.

I was also going to mention Botin in Madrid which we stumbled across by accident in September. I had the pork and my husband had the lamb. It was very good but I think that the pork I had in a restaurant in Fornalutx Majorca was even better.!

When I had cochinillo asado at Meson del Duque in Segovia, I was served a hind quarter, complete with leg and hoof. And yes, it was delicious - very tender and flavorful, but you have to like pork in the first place.

kopp has reminded me that it was in Toledo where we were also served the whole pig. As I recall it was brought to the table that way, then served onto a plate, removing the head -- not unlike a whole fish being served. That was at the Hostal Cardinal (sp?) with the super restaurant which is a branch of Botin's in Madrid, so I assume they serve it that way there too.

No apple in its mouth. The apple would be bigger than its whole head. A grape might be more appropriate.

The restaurant recommendations already given are excellent. I would like to add ,in Madrid, Posada de la Villa. Their specialty is roasted lamb. Delicious!

It's located near Plaza Mayor, I think in Cava Baja.

Ah yes, Patrick, it was indeed the Hotel Cardenal. (Great place to stay, BTW - built right inside the city wall.)

The head was not removed - a fact I clearly remember as I had to cover it with a napkin halfway through the meal. It kept looking at me with these very sad eyes.

Chestnut - How much more disgusting can you get??

Chestnut, are you calling suckling pig disgusting?

Obviously you haven't tried the famous tapas made from bull's testicles!

Too fast. Excuse me.

That last comment should have been addressed to Madison LOL!

I was underwhelmed by the roast suckling pig we had at the parador in Caceres last fall. While it was very tender, it was too fatty for my tastes and too much work to attack this slab of meat through crispy skin. For me, a little would go a long way.