Suckling pig in Madrid
Aug 27th, 2012, 08:49 AM
#21
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Will the server remove the head, feet, and tail if we ask???
My wife won't even eat Lobsters or Dungeness crab unless I pick out all the meat & serve it on a plat w/o any "body parts". Even then, she usually has something else for dinner (but I get to eat the entire crab/lobster myself).
Stu Dudley
My wife won't even eat Lobsters or Dungeness crab unless I pick out all the meat & serve it on a plat w/o any "body parts". Even then, she usually has something else for dinner (but I get to eat the entire crab/lobster myself).
Stu Dudley
Aug 27th, 2012, 08:54 AM
#22
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But she can order something else entirely if she does not want to see the animal on her plate.
And you can still get the pig.
But my guess is that they would "filet" the pig if you ask. She won't be the first squeamish eater they've seen, we can be sure!
And you can still get the pig.
But my guess is that they would "filet" the pig if you ask. She won't be the first squeamish eater they've seen, we can be sure!
Aug 27th, 2012, 09:14 AM
#23
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Thanks - I'll have to blindfold her as we walk past the storefront window display, and again when they serve my pig before fileting it. Or, I could instruct her to visit the ladies room as they serve my pig.
Can I order a half pig for myself??
Stu Dudley
Can I order a half pig for myself??
Stu Dudley
Aug 27th, 2012, 10:14 AM
#24
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I just tried to show my wife the pictures of the pig. She got within about 3 feet of the laptop display & said that she is dining somewhere else that night. She doesn't even want to enter a room where someone might have an "un-fileted" pig. So - no suckling pig in my future !!!
BTW, my wife was born & raised in Indiana - a pig center. I'm from LA.
Stu Dudley
BTW, my wife was born & raised in Indiana - a pig center. I'm from LA.
Stu Dudley
Aug 27th, 2012, 10:33 AM
#25
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Stu, I was just going to say -- sadly this is not for you.
I still remember the night we dined with friends and I suddenly realized our female companion was sitting there absolutely white.
It seem one of us was eating rabbit and the other venison. She said, with tears in her eyes, all she could think of was Bambi and Thumper! And our plates were devoid of ears, noses, and faces!
What's funny is my partner hates being served a whole fish, but he can't wait to dig into one of those little piggies!
I still remember the night we dined with friends and I suddenly realized our female companion was sitting there absolutely white.
It seem one of us was eating rabbit and the other venison. She said, with tears in her eyes, all she could think of was Bambi and Thumper! And our plates were devoid of ears, noses, and faces!
What's funny is my partner hates being served a whole fish, but he can't wait to dig into one of those little piggies!
Aug 27th, 2012, 02:49 PM
#26
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I'm so glad I stumbled across this thread. I've been having trouble getting started on my planning for Spain, this has inspired me. We often plan our routes around recommended restaurants or foodie places. So you really got me excited.
We will have 17 days to 'take a drive' from Madrid and back, in January.
The maps out and Sergovia is highlighted, thanks again.
We will have 17 days to 'take a drive' from Madrid and back, in January.
The maps out and Sergovia is highlighted, thanks again.
Sep 17th, 2012, 03:12 AM
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Thought I'd get back. Last Saturday we had our dinner at Botin. I had checked with the concierge (Westin Palace) if he could suggest a better place for roast suckling pig and he seemed almost shocked that I'd consider anywhere else, insisting Botin is still "the best in Madrid" for classic cooking, particularly suckling pig.
Well, the evening was lovely and we had a nice table (for our 9:30 reservation). We ordered our bottle of Vina Ardanza Riserva, one of our favorite wines. We shared an appetizer of roasted red peppers topped with cubes of cod and a little olive oil -- very subtle but delicious dish. We then both had roast suckling pig. No, they do not serve the whole pig anymore. When we ordered we specified "we hope it is a very crispy skin" and indeed it was. I was a bit taken aback however, that I had a leg on my plate with a bone larger than a chicken drumstick. I'm sorry, but that does NOT come from what I call a suckling pig, which supposedly must be less than 6 weeks old. Peter got three pieces of ribs --again seemingly bigger than what would come from such a baby pig. And his serving was so boney! It was delicious roast pork and the skin was perfectly crispy, though. Roasted potatoes were also good soaking up the broth. We shared one of the best flans I've ever had. Total bill was 107 euros (the wine was 35).
Peter mainly said, "wait till we go to the Phillipines. Then you'll find out what REAL suckling pig is". Well, I kind of already know. We had a whole suckling pig at the Botin in Toledo a number of years ago -- and it was quite different from this and delicious. Maybe when a place has to serve a couple hundred servings of suckling pig a week, they have learned to cheat by using not real suckling pigs?
Well, the evening was lovely and we had a nice table (for our 9:30 reservation). We ordered our bottle of Vina Ardanza Riserva, one of our favorite wines. We shared an appetizer of roasted red peppers topped with cubes of cod and a little olive oil -- very subtle but delicious dish. We then both had roast suckling pig. No, they do not serve the whole pig anymore. When we ordered we specified "we hope it is a very crispy skin" and indeed it was. I was a bit taken aback however, that I had a leg on my plate with a bone larger than a chicken drumstick. I'm sorry, but that does NOT come from what I call a suckling pig, which supposedly must be less than 6 weeks old. Peter got three pieces of ribs --again seemingly bigger than what would come from such a baby pig. And his serving was so boney! It was delicious roast pork and the skin was perfectly crispy, though. Roasted potatoes were also good soaking up the broth. We shared one of the best flans I've ever had. Total bill was 107 euros (the wine was 35).
Peter mainly said, "wait till we go to the Phillipines. Then you'll find out what REAL suckling pig is". Well, I kind of already know. We had a whole suckling pig at the Botin in Toledo a number of years ago -- and it was quite different from this and delicious. Maybe when a place has to serve a couple hundred servings of suckling pig a week, they have learned to cheat by using not real suckling pigs?
Sep 17th, 2012, 05:30 AM
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Viña Ardanza, from La Rioja.
http://www.riojalta.com/es/
http://www.riojalta.com/es/
Sep 17th, 2012, 06:31 AM
#30
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Here's a google link -- we had the 2004 as described here. I also researched that if you find a 2001, it is supposed to be exceptional.
http://www.wine-searcher.com/wine-13...oja-doca-spain
http://www.wine-searcher.com/wine-13...oja-doca-spain
Sep 17th, 2012, 08:15 AM
#31
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Neo Patrick.. I just spoke to Botin restaurant concerned about the possibility that they were using older than 21 day old milk fed piglets. They have guaranteed me that they only receive this size/age milk fed animal.. so.. although it seemed larger than you remembered, they have assured me that they are still using that age and condition of animal.
Sep 17th, 2012, 08:44 AM
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If that leg came from a 21 day old suckling pig, they are sure injecting the mother's milk with some amazing steroids these days! By the way, suckling pig is very gelatinous meat, not at all chewy, but quite soft. Again, this roast pork was delicious, but not the least bit gelatinous and more chewy than suckling pig would ever be.
Chapla, in all fairness, there are many well heeled native Madrid residents who declare that Botin is still their favorite restaurant -- particularly for special occasions. Clearly most of the tables immediately around us were locals -- several of them clearly on a chatty and first name basis with the waiters. While waiting briefly for our table downstairs, an obvious local couple who knew the maitre'd clearly arrived without a reservation, and he managed to seat them. The wife kissed him when he was able to accomodate them.
Chapla, in all fairness, there are many well heeled native Madrid residents who declare that Botin is still their favorite restaurant -- particularly for special occasions. Clearly most of the tables immediately around us were locals -- several of them clearly on a chatty and first name basis with the waiters. While waiting briefly for our table downstairs, an obvious local couple who knew the maitre'd clearly arrived without a reservation, and he managed to seat them. The wife kissed him when he was able to accomodate them.
Sep 17th, 2012, 08:46 AM
#34
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I really would be surprised that they would lie to me about that.. it would be very damaging, wouldn't it? It' s very easy to verify. I have seen suckling pigs in market ready for the oven and their leg would definitely be larger than a drumstick of a chicken for goodness sakes.
Anyway.
I trust what they told me on the phone.
I'm happy Neo's dinner was at least very tasty and cooked to order.
Anyway.
I trust what they told me on the phone.
I'm happy Neo's dinner was at least very tasty and cooked to order.
Sep 17th, 2012, 09:35 AM
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I think I've figured out a plan for MY suckling pig in Segovia.
My wife & I will go to the tapas bar at our hotel, order drinks, then a very small number of tapas. Then I'll excuse myself & walk 1 block to Jose Maria and have my suckling pig while my wife continues on with more tapas.
Thanks for the rec on Vina Ardanza Riserva - I love a good Rioja.
Stu Dudley
My wife & I will go to the tapas bar at our hotel, order drinks, then a very small number of tapas. Then I'll excuse myself & walk 1 block to Jose Maria and have my suckling pig while my wife continues on with more tapas.
Thanks for the rec on Vina Ardanza Riserva - I love a good Rioja.
Stu Dudley
Sep 17th, 2012, 10:12 AM
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Just spoke to them. It is the SAME suckling pig. All didn´t fit on one line.. the "star" shouldn't be there. It is a "branded" suckling pig.. what the guarantee of the area. ( like wines from an area)
So on that classic menu there are only two eats. One pig and one lamb.
So on that classic menu there are only two eats. One pig and one lamb.
Sep 17th, 2012, 10:47 AM
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At jose Maria's in Segovia you will see the entire piglet and it will be cut with a plate.
At Botin's the people speaking Spanishe were not probably locals-tourists!!
I stand by my Botin experience-especially if you are seated upstairs with large tourist groups-the tables there are set up for that specific reason.Downstairs is for the "locals" or people with some "enchufa".
My Madrid friends absolutely do not got out for suckling pig or paella in Madrid!
The Botin has gone down steadly since the son took over and the old waiters have disappeared replaced by waiters from Spanish speaking countries.
If you get the chance to walk by the Botin in the morning and the side door is open, take a peek behind the curtain- you can see the "piglets" all lined up on plates -not refrigerated............enough said!
At Botin's the people speaking Spanishe were not probably locals-tourists!!
I stand by my Botin experience-especially if you are seated upstairs with large tourist groups-the tables there are set up for that specific reason.Downstairs is for the "locals" or people with some "enchufa".
My Madrid friends absolutely do not got out for suckling pig or paella in Madrid!
The Botin has gone down steadly since the son took over and the old waiters have disappeared replaced by waiters from Spanish speaking countries.
If you get the chance to walk by the Botin in the morning and the side door is open, take a peek behind the curtain- you can see the "piglets" all lined up on plates -not refrigerated............enough said!
