Iberico suckling pig already confit for easy regeneration in the oven for 30-35 minutes at 230°C.
PREPARATION: 1) Defrost the product 2) Remove from the vacuum bag 3) Salt to taste on both sides 4) Preheat oven to 230-240 degrees. 5) Place the Iberian suckling pig skin side up on the oven rack, so it will receive heat from all sides. 6) Place a tray underneath to collect the juice released during regeneration. 7) Bake the suckling pig until the skin is crisp, making sure it does not burn (approximately 20-25 minutes).
INGREDIENTS: Iberico suckling pig and Iberico butter. PRODUCT WITHOUT ADDED SALT.