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Candido Lopez

Wed, 05/14/2008 - 15:59
Submitted by admin_rg
Candido Lopez
Meson de Candido Spain

Monday, September 15 4:20PM—5:30PM

Traditional Preparation of a Spanish Pig Main Stage Presentation


Cándido López Cuerdo, grandson of Cándido, the “Highest Inkeeper of Castile,” began working at the Mesón de Cándido at the age of 15, helping his family during vacations. He studied law at Madrid’s Complutense University and then returned to the kitchen, completing his training at numerous prestigious restaurants, including El Dorado Petit (Barcelona, Spain), Rincón de Pepe (Murcia, Spain), Hotel Duran (Figueras, Spain), Restaurante Josetxo (Pamplona, Spain), Restaurante Chapon Fin (Bordeaux, France), and Geret Trateur (Rouen, France).

López is known for his mastery of Castilian dishes – most famously, the roast suckling pig that is so tender, it can be (and is) cut with a plate. López has been vice president of Jóvenes Restauradores de España (Young Restaurateurs of Spain), and vice president of the Federación de Empresarios Segovianos (Federation of Segovian Businessmen). Carried by his interests in local management, he served as city councilman of tourism in Segovia from 1999 to 2003.

He is currently president of the Agrupación de Industriales Hosteleros de Segovia, and is chef of Mesón de Cándido and head of the Cándido Foundation.


Cándido’s Segovian Roasted Suckling Pig
Chef Cándido Lopez of Mesón de Cándido – Segovia, Spain
Adapted by

Yield: 6 Servings

• 1 4-4½ kilo suckling pig
• Laurel twigs, as needed
• 250 grams water
• 100 grams fresh lard
• Salt

Preheat the oven to 180°C. Cut pig open along the backbone from head to tail. Season with salt. Put enough laurel twigs in a clay pan so that the pig will not touch bottom; put pig on top, belly side up. Add water to pan. Roast for 1 hour. Take pan out of oven and turn over piglet so the back is facing up. Use a fork to poke some holes on the skin so it doesn’t form bubbles; then spread lard over skin with a baking brush. Return to oven. Roast until skin is beautiful golden color and crunchy enough to be carved with the edge of a plate, about another 45 minutes. Adjust seasoning of pig juice and serve using the edge of a plate to break off portions.

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