It is presented pre-roasted, vacuum-packed of the highest quality, on the one hand the sauce in which it is cooked and on the other hand the meat, which means that both parts conserve all their properties.

Ingredients: Churro suckling lamb, water and salt.

Suckling pig: Made with suckling pigs between 21 and 30 days old, raised in Segovia, weighing between 5 and 5.5 kg.

Ingredients: suckling pig, water and salt.

Product awarded with Three Stars for the last four years by the International Taste Institute of Brussels, which has led it to obtain the exclusive Crystal Taste Award.

How to prepare:

1. Preheat the oven to 200ºC for approximately 5 minutes.
2. Add the sauce from the bag into the empty casserole dish, preferably earthenware*.
3. Place the suckling pig skin-side up, as it will be presented at the table.
4. Never pour the sauce on top, so that the skin browns well.
5. Place in the oven at medium heat for 30 minutes.
6. Ready to serve our delicious roast suckling lamb!

* If the tray is metal, add a glass of water first and use the sauce for plating.

Both quarters are presented pre-roasted, vacuum packed of the highest quality, on one side the sauce in which it is cooked and on the other the meat, which means that both parts conserve all their properties.

Net weight of each product: approximately 1.3 kg with sauce included.

Net weight of the pack: 2.6 kg with sauce included approximately.

starter: pheasant pâté to make canapés on its own or served with pepper jam

first course: pickled pheasant salad with lamb’s lettuce and pomegranate or endives. Dress with a touch of Modena

main course: low-temperature pheasant with apples and sultanas. Simply open the bags, remove the pheasant to an ovenproof dish and cook for 20 minutes at 180º.

Enjoy!

Ingredients: suckling pig, water and salt.

This product has been awarded Three Stars for the last four years by the International Taste Institute in Brussels, which has led it to receive the exclusive Crystal Taste Award.

Ingredients: suckling pig, water and salt.

This product has been awarded Three Stars for the last four years by the International Taste Institute in Brussels, which has led it to receive the exclusive Crystal Taste Award.

Ingredients: suckling pig, water and salt.

This product has been awarded Three Stars for the last four years by the International Taste Institute in Brussels, which has led it to receive the exclusive Crystal Taste Award.

The most common way of consuming our Extra Segovian suckling pig is roasted in the oven, using only water and salt as ingredients. Another of the most common recipes, since a few years ago, is to cook the suckling pig, cut it into small squares and fry it in plenty of oil.

The consumption of suckling pig is associated with celebrations and large, important meals, although this meat, which belongs to the white meat group, should be included in our diet 2-3 times a week.

It is presented pre-grilled, vacuum-packed of the highest quality, on the one hand the sauce in which it is cooked and on the other the meat, which means that both parts retain all their properties.

Ingredients: Churro suckling lamb, water and salt.

How to prepare:

1. Preheat the oven to 200ºC for approximately 5 minutes.
2. Add the sauce from the bag into the empty casserole dish, preferably earthenware*.
3. Place the suckling pig skin-side up, as it will be presented at the table.
4. Never pour the sauce on top, so that the skin browns well.
5. Place in the oven at medium heat for 30 minutes.
6. Ready to serve our exquisite Lamb Churro Roast!

* If the tray is metal, add a glass of water first and use the sauce for plating.

Net Weight: 1.3 kg including sauce approx.

It is presented pre-grilled, vacuum-packed of the highest quality, on the one hand the sauce in which it is cooked and on the other the meat, which means that both parts retain all their properties.

Ingredients: Churro suckling lamb, water and salt.

How to prepare:

1. Preheat the oven to 200ºC for approximately 5 minutes.
2. Add the sauce from the bag into the empty casserole dish, preferably earthenware*.
3. Place the suckling pig skin-side up, as it will be presented at the table.
4. Never pour the sauce on top, so that the skin browns well.
5. Place in the oven at medium heat for 30 minutes.
6. Ready to serve our exquisite Lamb Churro Roast!

* If the tray is metal, add a glass of water first and use the sauce for plating.

Net Weight: 2,5 kg with sauce included approximately.

It is presented pre-grilled, vacuum-packed with the highest quality, on the one hand the sauce in which it is cooked and on the other the meat, which means that both parts retain all their properties.

Ingredients: Churro suckling lamb, water and salt.

How to prepare:

1. Preheat the oven to 200ºC for approximately 5 minutes.
2. Add the sauce from the bag into the empty casserole dish, preferably earthenware*.
3. Place the suckling pig skin-side up, as it will be presented at the table.
4. Never pour the sauce on top, so that the skin browns well.
5. Place in the oven at medium heat for 30 minutes.
6. Ready to serve our exquisite Lamb Churro Roast!

* If the tray is metal, add a glass of water first and use the sauce for plating.