Recipe for Can Company suckling pig.

 Every Mallorcan, native or adopted, knows that porcella (suckling pig) in Mallorca is much more than just a dish. It is a declaration of intent, a homage to the land and its roots. A kind of ritual that pleases both the stomach and the senses. Porcella as a delicacy for important days and as a sign of respect and admiration for guests and for oneself.

At Can Company, we respect the product above all else. It could not be otherwise that we offer not only one of the best suckling pigs on the island, but even the best.

Can Company's fresh suckling pig weighs between 6-7 kilos and is the Majorcan black piglet (porc negre mallorquí). All our pigs are also raised free-range on our own farms and we feed them our own grain.

A good product for a special dish.

Koldo Royo, founder and president of ASCAIB (Asociación de cocineros afincados en las Islas Baleares, Association of Chefs Living in the Balearic Islands) and one of the most charismatic and experienced chefs in Spain, decided to cook suckling pig and give it a special touch: a recipe that moves between Mallorca and Castile.

A very simple way to cook porcella at home, even if you don't have an overly large oven. You only need two baking trays.

Are you ready for it? We'll show you the recipe step by step.

1. Open the vacuum bag containing the suckling pig (it comes clean and with the intestines and potatoes in separate bags).
2. Cut the suckling pig in half with a sharp knife instead of opening it from top to bottom.
3. Marinade for the suckling pig: chopped garlic, salt, brandy to taste, crespí spice mix for suckling pig, freshly squeezed lemon juice, a few bay leaves and mild olive oil. Mix well.
4. Coat the suckling pig with lard.
5. Pour the marinade and spread it all over the suckling pig with your hands. It is important not to leave any part out, so that the flavour is well distributed.
6. Cover for 12 hours.
7. Place on two baking trays and cover the legs with aluminium foil to prevent them from burning.
8. Pour water into the baking trays.
9. Put the suckling pig down in the oven at 180/200º for one and a half hours. After one and a half hours, turn it over so that the skin gets nice and crispy.
10. Boil the potatoes for 10 minutes before removing the suckling pig from the oven.
11. When they are cooked, add them to the suckling pig so that they take on the flavour.

A traditional recipe to enjoy like never before.