Cochinillo Ibérico (100% Ibérico suckling pig) | 10-12 Lb
What you're actually buying
| What arrives | A whole animal, raw and frozen |
| Weight | 10–12 lb approx. |
| Serves | 7–8 people |
| Cost per person | about $66–$75 |
| Ready to eat? | No — must be cooked |
Cost per person is this price divided by the 7–8 servings stated above. Everything else in this catalogue is cured and ready to slice; this is the one product that is raw meat and needs an oven.
Cochinillo Ibérico — 100% Ibérico suckling pig, 10–12 lb, raw and frozen. Imported from Spain.
Purely milk-fed piglets from the 100% Ibérico breed of pig. The result is the most tender and delicious suckling pig available. You may have read about how wonderful cochinillo ibérico is in Spain: you can now have it at home.
Whole animal, raw and frozen — not ready to eat, it must be cooked. Each cochinillo serves 7–8 people. This is a true delicacy: delicious, juicy, tender meat meant to be shared.
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Three things to check before you order
1. It arrives frozen and raw. You will need freezer space for a 10–12 lb whole animal, and then somewhere to thaw it. Plan the date backwards from the meal, not forwards from the order.
2. It has to fit your oven. A whole suckling pig goes in flat and whole. Measure the tray before the day of the party, not on it.
3. We do not publish a cooking method or a thawing time for it, and we are not going to invent one here. If you want to talk it through before you order — roasting, timing, or what to do with 12 lb of pig in a domestic kitchen — call 786 400 8379 and ask.
Can I collect it in Miami instead of having it shipped?
This is the one item in the catalogue where that question is worth asking, because a frozen whole animal travels worse than a cured leg does. Local collection is set up at our Miami Beach location:
| Address | 1400 20th Street, Miami Beach, FL 33139 |
| To arrange it | Call 786 400 8379 |
| Bring with you | Your confirmation email |
Those are the collection instructions as they stand in our system. For a frozen 10–12 lb animal, make the call before you order rather than after — it is a short conversation and it settles the timing. Full detail on Spanish ham in Miami: what you can pick up today.
What goes around it on the day
The cochinillo is the main course, and it arrives all at once — which leaves the hour before the meal with nothing on the table. That is what the cured side of the catalogue is for. Two useful numbers: a sliced pack feeds the waiting, a whole cured leg feeds the whole weekend.
|
Chorizo Ibérico Fermín, sliced 4 packs × 2 oz · opens in seconds, nothing to carve |
$67 |
|
Sobrasada, spreadable chorizo 2 × 5 oz · on toast while the oven works |
$29.99 |
|
Serrano ham, whole bone-in leg 16–18 lb · about 131 servings · about $3.45 each — the cheapest serving of whole-leg ham we sell |
$449 |
|
Fermín acorn-fed Ibérico shoulder, bone-in 10–14 lb · about 73 servings · about $7.25 each · black seal |
$529 |
A whole cured leg needs a stand and a long knife, which the pig does not: see Ham Stands & Tools. Prices verified 9 October 2026.
Read before you buy
- Jamón ibérico for restaurants — written for kitchens and caterers, with cost per plate across the range. If you are putting the cochinillo on a menu or into an event, this is the page with the arithmetic.
- Spanish ham in Miami — the address, the phone number and how collection works.
- How much jamón do I need? — for the cured part of the table, by guest count. The pig covers 7–8; this works out what goes alongside.
- All charcuterie and cheese — everything that can be served without an oven, priced by the ounce.
- Bellota vs cebo de campo vs serrano — what the Ibérico grades mean, since this is a 100% Ibérico animal.
