Cochinillo weekly The cut that Brazilian steakhouses

The cut that Brazilian steakhouses built their reputation on

100% Ibérico Pata Negra acorn-fed pigs raised free-range on dehesa pastures

hand-packed in Spanish olive oil

🧀 Authentic Buffalo Milk Mozzarella

Cochinillo weekly The cut that Brazilian steakhousesCochinillo asado, a celebrated Spanish eaten in Segovia, features tender suckling pig that effortlessly falls off the bone. Raised exclusively on milk and aged under three weeks, this delicacy offers melt in your mouth meat with a crispy, golden skin. Our Cochinillo is available either imported from Spain for an authentic experience or sourced domestically in the U. S. Perfectly roasted in an earthenware dish, it serves 4 6 guests and promises to