What has in common an aqueduct, world heritage, and roast suckling pig? Probably Segovia

During my trip to Madrid, a couple friends recommended visiting Segovia, world heritage city, a magnificent Roman aqueduct still standing, and a succulent cuisine specialised in roast suckling pig, which is so tender that they cut it with a dish. With that in mind, I couldn’t resist to go for a day trip and see it by myself.

Segovia Aqueduct

Took the fast train and in 30 minutes I was already in the old city in front of the aqueduct. Small but cosy city, things to see definitely the aqueduct, which is breathtaking, one of the best preserved Roman monuments in Spain. Also, the Alcazar residence of the kings of Castille, and the Segovia Cathedral or the Lady of Cathedrals and last Gothic church built in Spain.

Cathedral

Alcazar

But my objective was to eat the roast suckling pig in a traditional place and enjoy of the whole show. I asked a couple friends and they recommended the popular place between the tourists, just in front of the aqueduct, to good to be truth, so as Mark Knopfler would say I did my “Private Investigation”, first I went to the tourist information, tried to bribe the lady as she didn’t want to give me any options or tips. Subsequently I googled to see what was the most popular one, but I didn’t stop there, then I went to every local I could identified and asked them for a recommendation, after annoying probably more than 4 dozen Segovianos, I came to conclusion that the place to go was Jose Maria.

The Place

The place opened in 1982, is in the middle of the old city, near the Plaza Mayor. Got to the place, pass the bar, as I wanted to sit down and have the chance of seeing the waiter cutting the pig with a plate. Got my table, and immediately got croquettes without even asking for it, just a small portion to entice you. I knew my main but I also wanted to try a traditional appetiser so I asked the waiter what was a traditional and special starter, and the answer was morcilla (black pudding), seriously! I was in heaven.

The menu

The Place

Croquettes

Got my morcilla starter which for London standards it was almost a main course, and then the roast suckling pig, fatty crispy outside, and tender and juicy inside, just amazing. The pig has to be between 15 to 20 days old and weigh 3 to 4 kilograms to be considered suckling pig.

Black Pudding

Roast Suckling Pig

Succulent cuisine, impressive show, not every day you see a waiter cutting a pig with a dish, and a city that is almost lost in time, the perfect spot for a day trip.

Cutting the most tender pig with a plate

Pig reminds me the Seinfeld episode “The Bris” when Kramer is obsessed with a Pigman.

Jerry: Hospital receives grant to conduct DNA research, Government funds genetic research at area hospital ... Yeah, so?

Kramer: Pigman, baby. Pigman.

Elaine: Oh, if I hear about this pigman one more time...

Kramer: I'm telling you the pigman is alive. The governments been experimenting with pigmen since the fifties.

Jerry: Will you stop it. Just because a hospital gets a grant to study DNA doesn't mean they are creating a race of mutant pigmen.

Kramer: Oh. Jerry wake up to reality. It's military thing. They're probably creating a whole army of pig warriors.

George: I wish there were pigmen. You get a few of these pigmen walking around I'm looking a whole lot better. Then if somebody wants to fix me up at least they could say, "Hey he's no pig-man!"

Jerry: Believe me, there'd be plenty of women going for the pig-men. No matter what the deformity you'll find some group of perverts attracted to it. "Oh that little tail turns me on."