Spanish Selectos De Castilla [Cooked｜With simple recipe] Confit Suckling Pig

The confit suckling pig is sealed in duck fat to preserve the tenderness of the meat. There is no need to defrost, no excess water, and it can be easily handled by novice cooks.

※100% natural materials
※No additions
※Gluten-free
※Ketogenic diet

[Packaging] 870g (half)
【Origin】Spain
[Ingredients] Half suckling pig spleen, duck fat, salt, black pepper, thyme, bay leaves
[Care Instructions] Store in a cool and dry place

[How to enjoy] Serves 2 people

1. Soak the can in hot water for 10 minutes to dissolve the duck fat in the can.
2. Remove the suckling pig spleen. Duck fat can be stored in the refrigerator for later use.
3. Preheat the oven at 200C and bake at 230C for 25 to 30 minutes.
【Cooking experience】
Cook the meat side first, then cook the skin side. The skin will be crispy and the meat will be smooth.