Chef Candido Lopez explains the traditional preparation of a Spanish Pig
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Chef Candido Lopez plates one of his roast suckling pig dishes
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Chef Joan Roca explains how to use the sous vide method to cook the suckling pig.
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Chef Joan Roca plates one of his sous-vide suckling pig dishes
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Chefs Lopez and Roca chop up the suckling pig together.
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The audience comes down to taste the suckling pig.
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Pork Crackers - Chef Candido Lopez of Meson de Candido, Segovia, Spain
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Fried Pig Ears - Chef Candido Lopez - Meson de Candido, Segovia Spain
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Pork Jowls - Chef Candido Lopez of Meson de Candido - Segovia, Spain
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Iberico Suckling Pig Confit with Shallot and Orange Sauce - Chef Joan Roca of El Celler de Can Roca - Girona, Spain
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ICC 2008: Chefs Candido Lopez and Joan Roca: Spanish Suckling Pig
Photo: Michael Harlan Turkell, Erin Gleeson, Vicky Wasik | September 2008
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