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Following Spain's Roast Suckling Pig From Farm To Table

by Lauren Frayer
Aug 30, 2013 (All Things Considered) — From Puerto Rico to Cuba to the Philippines, roast suckling pig is a national dish -- but its origins are in the ancient Spanish kingdom of Castile. Vegetarians, stop reading here: Cochinillo asado is a weeks-old piglet, cooked whole in a clay dish over an oak wood fire. The Spanish delicacy has made appearances throughout literary history, from Cervantes to Hemingway. The dish is legendary at Ernest Hemingway's favorite restaurant in Madrid.

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