Cochinillo Asado

Castile and León is the birthplace of Cochinillo Asado, and you won’t find a better experience than in the medieval town of Segovia. There are strict rules for which pigs they can use, as the suckling pig must be no more than three weeks old and have only eaten its mother's milk in order to create it's famed tenderness and flavor. The hard, crunchy skin contrasts perfectly with the tender, juicy inside meat.

How do you know if you are about to eat a great suckling pig? It is supposed to be so tender that the chef is able to carve it with a plate! In Segovia they will carve it right in front of you, and then throw the plate on the ground triumphantly. Apparently this started when a chef accidentally dropped a plate on the ground, but the guests thought it was part of the meal and loved it. I recommend picking up a piece of the plate as a memento of your meal.

If you visit Segovia, you must try the cochinillo asado because my guess is that it will be unlike anything you have ever tasted before, and it is a cool cultural experience.

- Emily