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Been smoking a lot of food lately and I can help but keep thinking about the best cooked piglet I've ever had in my life.

post #1 of 4
Thread Starter 

When I was in Spain 3 years ago I come across a town called Segovia. In this one shop they same family (if I remember correctly) has been cooking piglets for over 700 years. I've never tasted something so good I had to go back a second time.  It's inside the doors bottom left of the building in front. 

 

 

Link to photos and story. 

 

http://victortravelblog.com/2013/05/13/cochinillo-asado-in-segovia/

post #2 of 4

Very interesting story!

 

Thanks for sharing.

 

Al

post #3 of 4

I'll have to stop there on my way to Italy to buy a few shotguns after I win the lottery.The food looks great.

post #4 of 4

I'm fairly OK with beef cuts and brisket, but have never tried pork cuts ... until this weekend. 

 

My smoker is a Klose barrel-type with a side-mounted firebox. 

 

A friend brought a "cochinillo" (minus the head) to try on the smoker.  After reading lots of internet advice, we dry-rubbed the meat (all sides, including skin side) and put the pieces in the fridge overnight. 

 

Normally, for beef, I use red oak and sometimes mesquite.  For the pork "experiment", I used some apple chunks.

 

Smoker fired up nicely and leveled out around 210F.  The pork came out of the fridge and onto the smoker, and a digital meat thermometer was inserted into one of the muscular pieces positioned about midway between the fire and the chimney.

 

We slow-cooked it about 6 hours.  During that time, the meat temperature did the expected slow rise to about 150F and then stayed there for a long time and then the temperature began to rise again, and reached 180-190F.

 

The flat spot in the temperature was probably the fat loosening up and melting.  I use the digital thermometer, because I don't like to open the smoker too often during the cooking process, until it gets close to final temperature.

 

It turned out delicious, but the skin remained tough.  I guess we can try to make cracklin or pork rinds with it.

 

Since I have not done a "cochinillo" (or any pork, for that matter), this was an experiment.  Texas now has a local source of the suckling pigs, bred from Spanish Iberian hogs.  We will try this again ... but I definitely feel we can improve on technique, etc.

 

Has anyone on the forum ever cooked that meat cut?  What advice do you have for a newbie on that type of smoking? 

 

Thanks!

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Been smoking a lot of food lately and I can help but keep thinking about the best cooked piglet I've ever had in my life.