Cochinillo is the famed suckling pork of central Spain, where it is roasted to perfection in wood-fired ovens until the golden skin is crisp and the pork is rich and tender.

Now you can serve Ibérico cochinillo at home! Not only is this leg of pork rich and tender, it is authentic Spanish Ibérico breed, celebrated for its mouthwateringly juicy flavor. The pigs are raised on a ranch in Texas, with no hormones or antibiotics, and are 100% milk fed.

The cochinillo leg will arrive frozen and uncooked. It is carefully trimmed and ready to cook. Note that the leg has a hoof and kidney attached. Before roasting, slowly thaw the cochinillo leg in the refrigerator over a day or two. Serves 2 people, or 1 person with a bigger appetite.

Recipe: Cochinillo Asado by Chef José Andrés
(Note that this recipe is modified for a leg piece.)

INGREDIENTS

• 1 cochinillo Ibérico leg
• Salt to taste
• 1 liter water
• 3 tablespoons extra virgin olive oil

DIRECTIONS

1. Preheat an oven to 350°F.
2. Make sure the cochinillo is fully defrosted and dry. Remove the kidney and discard.
3. Pour about one liter of water into the bottom of a large oval cazuela dish or roasting pan.
4. Place the cochinillo leg skin side down in the cazuela. Cazuelas for roasting cochinillo have ridges to hold the pig above the liquid. If necessary, lay wooden spoons in the bottom of your pan to make sure the skin doesn’t touch the water. (A deep metal roasting pan may be used instead.)
5. Place in the preheated 350°F oven and cook for 1 1/2 hours.
6. Remove the cazuela from oven and carefully flip the leg over so it is skin side up. Brush the skin with extra virgin olive oil. (La Tienda note: at this point, we have seen chefs prick the skin 5 or 6 times with a skewer to help the skin separate and get crisp.)
7. Increase the oven temperature to 375°F.
8. Place back in the oven and cook for about 40 minutes.
9. Your cochinillo will be done when the skin is crisp and golden brown.

NOTE: this item is CA Prop 12 compliant.