Cochinillo, or suckling pig, is a traditional dish in Spanish cuisine, particularly popular in regions like Segovia. It refers to a young pig that is still nursing, typically less than three weeks old. The meat is known for its tender texture and rich flavor, making it a delicacy often served during special occasions and celebrations. The preparation of cochinillo usually involves roasting it whole in an oven until the skin becomes crispy and golden brown. It is often accompanied by simple sides, such as potatoes or salad, allowing the flavor of the pork to shine. This dish is a staple in many Spanish restaurants and is celebrated for its cultural significance.