Segovian suckling pig

It is a typical dish from the province of Segovia ... that anyone at home can prepare. depending on the diners we put a whole suckling pig or half. It is bought already clean and ready to put in the oven.

You can also substitute lard for extra virgin olive oil with a designation of origin. Although we recommend white lard, it gives it an exquisite taste.

First we crush the garlic well, with a little salt, and mix well with the lard. We salt the suckling pig all over the place and then we smear (by hand) the suckling pig well with the garlic and butter mixture.

In a source (or the baking tray) big enough to fit the suckling pig, we put bay leaves. place the suckling pig in the dish, belly up. we add the white wine and a little water. We put everything in the oven that we have previously heated for 10 minutes. we keep everything in the oven for an hour at 220º. Every little bit we sprinkle the suckling pig with the juices that it releases as a result of cooking.

at the hour we turn the suckling pig and put it in the oven again for an hour and a half. We continue to sprinkle it every little bit with the juice it releases and if this is not enough, we add water. it is not good for it to stay dry. It is convenient that we pierce the skin of the suckling pig with a fork so that air pockets do not form.

Before removing it, we gratin it a little so that the skin is crunchy.

It is served on the hot table, in the same dish and chopped. the perfect wine to accompany this dish is a red wine from the ´´ribera del duero´´ denomination of origin.