La D.O.Castilla y León del cochinillo, el sabor que aporta el horno de leña tradicional en que se cocina a fuego lento y la pericia del maestro asador son los ingredientes que engalanan el plato más sabroso y renombrado en nuestra cocina. Sus condimentos esenciales son el agua y la sal. Su cantidad, temperatura y tiempo dependen del maestro asador. Todo esto le ha hecho obtener una mención especial en nuestras reseñas de Google.
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