We've been asked through the social networks to publish the recipe of our suckling pig, the famous "cochinillo asado" Candido style. It is no big secret... the only one is that the product must be really good. So if you want to try it at home, here's the secret to our succes...
1 cochinillo of 4 to 4,5 kg
100 g lard
Cut the piglet open along the backbone, from the head to the tail. Season. Place in a clay pan, on which some laurel twigs will have been placed beforehand. Add a quarter of a litre of water in the pan.
Place the pan in the oven. The temperature will have been set at about 180º C. Bake for one hour. The piglet must be placed inside the oven with the inside facing upwards. After about one hour, take the pan out of the oven, turn the piglet upside down, with the skin facing upward this time. Use a fork to poke some holes on the piglet's skin; then spread the lard over the skin with a baking brush. Add salt and water to the sauce, as needed. Bake for 45 minutes at a slightly higher temperature.
The piglet must be crunchy enough to be carved with the edge of a plate.