Cochinillo asado

Tostón asado, just like roast lamb, forms part of the Castilian cuisine since the Roman conquest of Hispania.

Yet in the middle of the 20th century, several taverns and restaurants in Segovia and Madrid claimed to have the best recipe in an attempt to attract tourists.

Cándido is one of the most popular taverns, and the innkeeper became famous in the middle of the 20th century for accompanying the piglet dishes with songs.

The preparation process includes cutting the piglet's stomach, as well as the backbone's center, followed by cleaning the interior part.

The piglet is usually coated in batter, alongside pork fat, a bit of laurel, leaves and twigs, and prepared in an earthenware pot in an oven.