In Segovia, Southern Spain, Cochinillo
is the most famous local delicacy, which attracts lots of visitors from all
over the world to relish it. As a result, Cochinillo, roasted pork, is also
called “the scenery on the dining table” and becomes the most significant dish
in Segovia.
| Segovia is near Madrid, the Spanish capital. |
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| Cochinillo |
Cochinillo traditionally is made for mothers who just give birth to a baby, being under postnatal care. But why Cochinillo become so well-known? It is said that there was a king who liked to enjoy delicacies. He desired to taste the most delicious food in the world, and delivered an order to hold a gourmet competition. The cooks from all the countries tried their best to gain the championship. In the end, the Cochinillo won the title.
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| Gold Medal and Cochinillo |
| Cochinilla |
The pigs made into Cochinilla are chosen cautiously. They have to weight 3 to 4 kilograms, and can’t be order than two weeks. After being killing, the pork will be soaked into milk for 5 days. And then the cooks will cut the pork from head to tail, and put some spices in the pork. The final step is to roast it, and it is also the most critical process, which is the top secret in each restaurant and decides the taste of Cochinillo.
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| pickling Cochinillo |
In Segovia, eating Cochinillo can be
considered to be a rite. First, we don’t cut Cochinillo with a knife but a
plate. Besides, we need to pray before eating the dish: “Thanks to the king for
giving us the privilege to enjoy the Cochinillo.” Then, cooks will take out a
plate to separate the pork, and drop down the plate into shatter to welcome the
guests.
As for the reason why we cut Cochinillo with plates instead of knives, there some different stories. Some people believe that it was because Spain had wars against Islamic countries. The Spanish army wanted to irritate the rival after winning the war. The Spanish army cut the pork with plates and threw it away to boost the morale. On the other hand, some people believe that the cooks want to emphasize the tender taste of Cochinillo so the Spanish cut the roasted pork with plate and break plates to attract the attention of the guest. Actually, cutting the meat with plates is not a hard stunt at all. If the pork is roasted completely and exactly, Cochinillo with tender meat and crisp outside can be severed readily.
As for the reason why we cut Cochinillo with plates instead of knives, there some different stories. Some people believe that it was because Spain had wars against Islamic countries. The Spanish army wanted to irritate the rival after winning the war. The Spanish army cut the pork with plates and threw it away to boost the morale. On the other hand, some people believe that the cooks want to emphasize the tender taste of Cochinillo so the Spanish cut the roasted pork with plate and break plates to attract the attention of the guest. Actually, cutting the meat with plates is not a hard stunt at all. If the pork is roasted completely and exactly, Cochinillo with tender meat and crisp outside can be severed readily.
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| Cutting Cochinillo with plates |
