COHINILLO ASADO

In Spanish cuisine, cochinillo asado is a roast piglet. A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.

The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

 
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular cuisine in Spain, Cuba, Puerto Rico, Colombia, Ecuador, Perú, Costa Rica, the Dominican Republic, other Spanish-speaking nations in Latin America.

In the former Spanish colony of the Philippines, lechon (Filipino: litsón) is considered a national dish. As the usage of the term has evolved over the years, "lechón" has now come to refer to roasted pig in general (including suckling pigs). In Spain, the term used to refer to roasted suckling pig is "cochinillo." In the Philippines, it is lechon de leche.

In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the piglet is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The piglet is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.