Spanish-Style Suckling Pig

Classic Mode

Spanish-Style Suckling Pig


The Keveri Team


Active Fire Time: 2 hours ½ hours.                Total Time: 3 hours approximately. 


Some people think you need a 2-week vacation to make a trip to Spain, well they probably haven't tried this recipe. Spanish-Style Suckling Pig, better known as Cochinillo Segoviano in Spain, is one of those recipes you will remember for the rest of your life.

Crunchy, juicy, very tasty, and so tender you have to cut it with a plate! Even better, you have to break the plate if the pork cuts to perfection. Don't blame us! That's the tradition, and you have to follow it.

We hope you and your family enjoy this very special recipe.



  • 1 Suckling Pig
  • 7 Potatoes
  • ½ Cup of lard
  • Salt
  • Pepper
Serves 4+




Step 1: 

Classic Mode (320°F - 390°F) Light up your Keveri H1 in Classic Mode at 320°F and gradually increase the temperature to achieve a crispy and glazed skin on the pig. If your pig is too big for the oven, proceed to remove the trotter or hock, and then make some incisions in the ham for even cooking. Place a small wooden board inside a large roasting pan, add a cup of water, and then place the suckling pig skin side down. The wooden board will prevent the skin from sticking to the bottom of the roasting pan, and the water is a trick to achieve the perfect amount of moisture.

Step 2: 
Cook it uncovered for 2 and a half hours in your H1 until the ham falls apart. You can check this by poking it with your finger.
Remove the pig from the roasting pan and reserve the juices. Turn it over and put it back in, using the tip of a knife to puncture the skin several times; this prevents air bubbles and prevents the skin from bursting. Brush the skin with lard and continue cooking for another 2 and a half hours, this time with the skin side up.

Step 3: 
While the suckling pig is in the oven, it's the perfect time to prepare the side dish: rustic potatoes. Chop the potatoes, leaving the skin on, and place them in a cast-iron skillet. Season with salt, pepper, and the pork broth you saved from the previous step. Cover the potatoes with aluminum foil and bake them while the suckling pig's skin becomes crispy or until they reach your desired texture.


Cook's Notes:

For the very last part, crank up the heat to get the crispiest skin. At these temperatures be careful with your potatoes. You can ensure that both dishes are ready at the same time or, in this case, the potatoes were taken out just about 20 minutes earlier focusing on getting the most crispy skin you have ever seen.


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To Watch the Full Recipe CLICK HERE


How to Light Up your Keveri H1 for Classic Mode

Classic Mode Ignition 

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