Spanish food beyond tapas - Where (and what) to eat in Spain
I squint at the menu in the low light of the restaurant at Hotel San Antonio el Real in Segovia in central Spain. When I read the description of Cochinillo Asado I know instantly what I’m having for dinner. The whole roast suckling pig is a Segovian specialty and is cooked in a huge wood-fired oven. My plate arrives with a large piece of pork shoulder, with a golden brown, crispy and flavourful skin, and as I sink my fork the insides are soft and juicy.
|Roast suckling pig from Segovia © INSTITUTO DE TURISMO DE ESPAÑA|