CAVIAROLI — Made in Catalonia, Spain, since 2011
A family company: the son and grandson of inventor Ramón Ramón spent more than two years building the machine that encapsulates liquid oil
The first oil 'caviar' of real quality made without chemical or heat treatment — just a thin, plant-based alginate skin
Ferran Adrià of El Bulli was the first customer; chefs Albert Adrià, Quique Dacosta and Paco Pérez followed
Drops created with Albert Adrià; Oil Paints developed with the chefs of Disfrutar
FERMÍN · SpainIbérico Pork
Suckling Pig (Cochinillo)
A whole roasting pig, crisp-skinned and Segovia-style tender.
$0.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Arrives cold or we replace itSame product we deliver to restaurantsNo hormones · no antibiotics
Provenance
- Origin
- Spain
- Producer
- FERMÍN
- Cut
- Whole suckling pig
- Breed
- Ibérico (Black Iberian pig)
- Raised
- Free-range on the oak dehesa of Salamanca; raised on pasture, grain and acorns
- Weight
- Sold whole, approx. 9–12 lb
Suckling Pig (Cochinillo) comes from FERMÍN's Ibérico herds in La Alberca, Salamanca — the same free-range Black Iberian pigs behind the brand's award-winning cured hams, shipped fresh rather than cured.
Cut: Whole young Ibérico pig, traditionally roasted Segovia-style for shatter-crisp skin and tender meat. Sold whole; ideal for a centerpiece roast.
Storage: Ships fresh or frozen depending on availability. Refrigerate immediately on arrival and use within 3–4 days, or keep frozen at 0°F and thaw in the refrigerator before cooking.
Thawing & cooking
Storage: refrigerate on arrival at 34–38°F and use within 3–4 days, or freeze at 0°F for up to 6 months. • Thawing (if frozen): thaw on a tray in the refrigerator for 2–3 days. Cook within 2 days of thawing. • Segovia style: split open, place skin-side down in a roasting pan with ½ inch of water, bay leaf and garlic; roast at 350°F for 1½ hours. • Flip skin-side up, prick the skin, brush with lard or olive oil and roast at 425°F for 30–45 minutes until the skin is glassy and crackling. • Rest 15 minutes; in Segovia it is traditionally portioned with the edge of a plate.
Cook to 160°F in the shoulder. • Serves 6–8. • Serve with a simple green salad and roast potatoes.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
About FERMÍN
FERMÍN IBÉRICO — Crafted in La Alberca, Salamanca, since 1956
Founded by Fermín Martín and Victoriana Gómez in a medieval mountain village over 1,000 m high, inside a UNESCO Biosphere Reserve
In 2005 became the first company authorized to export Ibérico products to the United States; first to export organic Ibérico pork to the U.S. (2016)
Raises its own genetically selected Ibérico pigs at Finca Los Helechales; free-range on the oak dehesa
Still family-run by the founders' children, and sold in more than 20 countries
Where it comes from