Tradition dictates that the only companions of the Segovia piglet in its cooking are water and salt, and that it be roasted in a wood oven. Without detracting from the masters of the hometown of this spectacular breed, the restaurant Mesón la Villa de Esporles, can boast of serving this delicacy just in time.

The Moorish oven, made of refractory brick and covered with adobe, is only fed with firewood and must be switched on an hour before the meat is introduced.

Time, the perfect ally of the roast piglet

Felipe Alonso, chef and owner, explains that only water, salt and a perfect control of each moment of the roasting process enter the cooking of the Segovia piglet. Only in this way can you get a tender, juicy and mellow meat, covered by crispy and golden skin.

It is served with french fries topped with garlic, oil and paprika, and a salad. A combination for which the Mesón la Villa has earned its place in the outer part of Palma since its beginnings, in 1985.