The original, since 2005
Exquisitarium began making the slab of suckling pig from the very start, in 2005, with piglets from Segovia, weighing less than 8 kg and carefully de-boned to keep the skin on the meat. We continue to do so today, with the same care. With the skin on one side of the slab, it is easier to serve crunchy. Quality makes the difference.