Posted on December 30, 2019
Cándido López, the third generation to continue the tradition of cutting their amazing roast suckling pigs with a ceramic plate at Mesón de Cándido in Segovia, Spain. The pigs are only 21 days old, roasted to perfection with crispy skin and fall off the bone sumptuous juicy meat. After breaking the skin and bones with the plate, they smash it on the ground.
My theory is that his grandfather had a little too much wine one night couldn’t find a knife and used a plate instead. How ever the tradition started, it adds a little flare to a fantastic dining experience. The atmosphere is wonderful and the food is truly amazing. Spain at its best.