Var Smoked Salmon & Spanish Suckling Pig (Cochinillo) — From the Atlantic to the Spanish Countryside — A Remarkable Supper for 6–8

From the Atlantic to the Spanish Countryside

This remarkable pairing brings together two exceptional ingredients to create a memorable supper for friends and family.

To begin, our Finest Var Smoked Salmon from the Faroe Islands is widely regarded as the nearest thing to wild Atlantic salmon. Raised in the pristine cold waters of the North Atlantic and gently smoked without chemicals, the salmon develops a beautifully clean flavour and silky texture. Served simply with lemon, capers and brown bread, it makes an elegant and effortless start to any gourmet meal.

For the main course, we present a superb Spanish Suckling Pig Belly & Loin Joint, Spain’s famous Segovian cochinillo tradition. expertly boned and rolled to ensure the perfect balance of flavour and tenderness.

In Spain this celebrated delicacy is known as cochinillo, the traditional roast suckling pig of Castile — young milk-fed pig traditionally reared alongside the sow and prized for its exceptional delicacy. In Segovia, the historic home of cochinillo, the roast is famously so tender it is traditionally carved with the edge of a plate rather than a knife.

Our joint is sourced from Spanish specialists Pablito del Monte, whose carefully selected producers maintain the traditional standards for which Spanish cochinillo is renowned.

The cut itself is particularly prized. The delicate belly — naturally thin in a suckling pig — envelops the lean loin as it roasts, gently basting the meat and producing the perfect balance of crisp crackling, rich flavour and tender slices.

low roasting transforms the joint into a magnificent suckling pig roast, with golden crackling and meltingly tender meat.— ideal for a relaxed gathering around the table.

This pairing of Var smoked salmon and Spanish cochinillo suckling pig creates an effortless gourmet menu for a dinner party or celebratory gathering. Together these two delicacies create a meal that moves effortlessly from the freshness of the Atlantic to the rich traditions of Spanish country cooking. Both dishes are wonderfully simple to prepare, allowing the quality of the ingredients to speak for themselves — something our Members always appreciate.

Perfect for entertaining, the duo comfortably serves 6–8 guests.

What You Will Receive

Finest Var Smoked Salmon

Minimum 1 kg side

Available long sliced, D-cut or trimmed ready for slicing

Spanish Suckling Pig Belly & Loin Joint

Combined belly and loin

Boned and rolled for easy roasting

Minimum 2 kg joint, controlled frozen in Spain

Serving Suggestion

Start with thin slices of Var smoked salmon (perhaps with lemon wedges, capers and buttered brown bread).

Follow with the Spanish suckling pig joint, roasted slowly until the crackling is golden and crisp. Serve with rosemary potatoes, seasonal vegetables and a simple aioli or apple sauce.

A mature Rioja or Ribera del Duero pairs beautifully with the richness of the pork.

PLEASE READ: CountryClubuk Club Rules and Terms and Conditions