Savouring Tradition: The Spanish Christmas Feast of Suckling Pig

Tired of turkey for Christmas?  When the festive season rolls around in Spain, there are different culinary traditions that take centre stage, bringing family and friends together around dishes steeped in centuries of culture and taste. One such tradition, especially beloved in central regions like Castilla, is the succulent and tender suckling pig, known locally as "cochinillo." The Spanish suckling pig is more than a meal—it’s a symbol of heritage, indulgence, and celebration, with a history rooted deeply in Spain’s cultural fabric.

The History of Suckling Pig in Spain

The tradition of roasting a suckling pig for Christmas in Spain has roots that stretch back centuries, evolving from a basic necessity to a beloved gastronomic experience. Spanish culinary traditions are deeply influenced by the landscape and agriculture, and regions that were historically more rural adopted suckling pig as an ideal way to celebrate bountiful harvests and family gatherings.

In particular, Castilla y León, a region rich in agricultural heritage, established itself as a hub for this dish. The suckling pig, typically roasted whole, became a highlight for gatherings, especially in colder winter months when hearty meals were essential. This custom gradually integrated itself into Christmas celebrations, where Spanish families could indulge in a dish that was not only filling but symbolized a festive celebration of local produce and farming.

Historically, Spanish nobility also favoured roasted meats for feasts, and while lamb and other meats were often available, suckling pig’s tender, juicy meat made it an ideal choice for royalty and peasants alike. Today, the Spanish suckling pig is still prepared in much the same way as it was centuries ago, with attention to simplicity, quality, and technique.

Why Suckling Pig Is a Spanish Christmas Favourite

Suckling pig in Spain is typically a piglet around two to six weeks old, which has only been fed on its mother’s milk. This diet results in extraordinarily tender, flavourful meat. Spanish suckling pig, or "cochinillo asado," is appreciated for its tender flesh and crisp skin, achieved by a slow roasting method that requires only a handful of ingredients, primarily salt, lard, and sometimes garlic. The simplicity of the recipe allows the natural flavours of the meat to shine, which is key to its popularity and a testament to Spanish culinary philosophy: minimal ingredients, maximum flavour.

In Spanish homes, Christmas is a time of indulgence and family, and suckling pig Spain-style is seen as the epitome of a celebratory meal. The careful roasting process, along with the theatrical presentation of the whole piglet, is the centrepiece of the holiday feast, symbolizing abundance and prosperity. It’s a dish that, prepared properly, is especially suited for the kind of extended family gatherings that characterise Christmas in Spain.

Where should I try Suckling Pig?

If you are lucky enough to find yourself in Madrid, then seek out Casa Botin – also known as Restaurante Sobrino de Botin – which, according to the Guinness Book of Records, is the oldest continuously operated restaurant in the world.  Founded in 1725, its safe to assume they’ve figured out how to prepare the perfect suckling pig by now!  Its fame has spread far, in fact Ernest Hemingway mentions the restaurant in The Sun Also Rises, and if it was good enough for Mr Hemingway…

Stray a little further afield and you’ll find that in Castilla y León, especially in the city of Segovia, suckling pig is famously prepared using a clay oven. The piglet is seasoned with little more than salt and a dash of lard and then slow-roasted until its skin is crackling and golden. To experience Segovian cochinillo asado as its best, treat yourself to a visit to El Mesón de Cándido.  It was here that five generations ago, the original Cándido began the tradition of carving the suckling pig, not with a knife, but with the edge of a plate to demonstrate how tender it was.  In doing so, he transformed serving cochinillo asado into a performance art!

Alternatively, you could always stay home and savour the delights of Spanish suckling pig shipped direct to you from Iberica Food.  Our cochinillo is all IGP Segovia and is 21 days old. If you want to know how to prepare it perfectly in your own kitchen, check out our blog post here.

Suckling Pig as a Timeless Symbol of Spanish Culture

The tradition of eating suckling pig at Christmas in Spain goes beyond mere taste. It represents Spanish history, regional diversity, and a celebration of simplicity in food. For many Spaniards, Christmas wouldn’t be the same without the smell of roasting cochinillo filling the house.
Whether preparing the classic Segovian roast in your own kitchen or dining in the world’s oldest restaurant, the Spanish suckling pig remains a cherished holiday staple, embodying the warmth, generosity, and enduring traditions that make Christmas in Spain so memorable. No matter if enjoyed at home with family or in one of Spain's iconic restaurants, the suckling pig continues to be a holiday favourite, connecting past and present through a feast fit for celebration.

So, if turkey no longer tickles the taste-buds, why not try Spanish suckling pig this year?  And if your gathering is not so large but you still want all the flavour of suckling pig Spanish families adore so much, then you could try Iberica Food’s easy-to-carve suckling pig boneless roll