Must-have Iberico Suckling Pig Collection [t0uaiOKx]

 Talk about a delicacy, If you have ever wanted a Segovia (Spanish) style pig to roast... well, this is it. They are so tender you can cut them with a plate. These are the same pigs you will find at the TOP Spanish restaurants in Spain. We import them from Spain

These pigs are raised in Salamanca, Spain by independent farmers. Our broker will then go and process them in one of the highest-end facilities in the country owned by Fermin which brands the pigs.

A suckling pig is a piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks and weighs less than 11 lbs. These pigs are tender and delicious because they are slaughtered the day after they are weaned.

These piglets are raised humanely in Spain, the process is completely natural. For example, they are not inseminated; they mate naturally. The boars have individual spacious pens and the sows, once pregnant, are placed together in groups of approximately 10 in extra-large pens. They have lots of space to move around and have easy access to their food during their gestation period.

The pigs are monitored on a daily basis and the farm follows the best production practices that include hygiene, feeding and preventive measures to reduce to minimum injuries or any type of stress.

Each Pig feeds 4-6 guests. Multiple pigs are easily doable. Our Chefs will bring this almost ready from our facilities. Note this plate will require a Grill Master or a Chef.

Minimun Order Size: 1 Pig

Equipment Required: Grill, Oven.

Plating: Must be plated. This is a sit-down-and-eat kind of item

Recommended Addons: Mashed Potatoes, Rice, Grilled Veggies, etc.. oh red wine!

 Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included.  Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.