Lechazo

Lechazo is a traditional Spanish dish consisting of roasted suckling pig. It is a popular dish in Spain, particularly in the regions of Castile and León, and is often served during special occasions such as holidays and celebrations. The pig used for lechazo is typically a young animal, usually between 3 and 6 months old, which results in tender and flavorful meat.

The preparation of lechazo involves slow-roasting the pig over an open fire, often using hardwood such as oak or chestnut. This method, known as leña, imparts a smoky flavor to the meat. The pig is typically roasted whole, but it can also be cut into smaller pieces. The roasting process can take several hours, depending on the size of the pig and the desired level of doneness. The resulting meat is known for its succulent texture and rich, smoky flavor.

Lechazo is often served with various accompaniments, including potatoes, onions, garlic, and herbs. The dish is typically enjoyed with a glass of red wine, such as Tempranillo or Garnacha. It is a hearty and satisfying meal that is perfect for sharing with family and friends.

The consumption of lechazo is not without controversy, as the practice of roasting whole pigs has been criticized for animal welfare concerns. Some regions and restaurants have begun to offer lechazo made from smaller, younger pigs or even from pre-cut pieces to address these concerns. Despite these issues, lechazo remains a beloved and iconic dish in Spanish cuisine.