Cochinillo is a traditional Spanish dish made from a young pig, typically less than three weeks old. It is known for its tender meat and crispy skin, often roasted to perfection. This dish is especially popular in the region of Segovia, where it is served during special occasions and celebrations. The preparation of cochinillo involves seasoning the pig and roasting it in an oven until the skin becomes golden and crunchy. It is usually served whole, allowing diners to enjoy the succulent meat and crispy skin together. Cochinillo is often accompanied by simple sides, such as potatoes or salad.