Suckling Pig from the Segovia region of Spain is a world-class gourmet product and needs no introduction. My Spiced Spanish Suckling Pig uses a 2.4 Kg boneless suckling pig joint made from the rolled loin and belly of the Segovian Suckling Pig. It is ready to roast. The belly provides flavor to the loin by basting it with its fat content, which keeps the meat moist. The secret to a perfect, crispy crackling is to start and finish the roasting process on high heat so that the skin crisps up quicker. Be careful not to cook the suckling pig on high heat or it will dry. Also, be aware that oven timings depend on the size and quality of the pig used.

This is my own recipe of Suckling Pig where I have created a fusion recipe by using some Indian spices. It tasted great, so give it a try for a special occasion!

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