Trough is the review of two of the main utensils of roasting and serving the famous Segovian suckling pig: the tray and the broth pearl. The design of the elements do not break with the tradition of their predecessors, presenting the same materials and finishes, although playing with their forms and functionality.
The project has had two key players: Juan Carlos Martín, an artisan potter from Fresno de Cantespino, who was part of the more technical design process, adapting the designs to his production processes and the material he produces. On the other hand, Cándido López, manager and innkeeper of Mesón Cándido, the restaurant of roasted suckling pig of Segovia by excellence. The project unites design, gastronomy and crafts, involving professionals from each branch and its resources at the service of innovation, crafts and traditional gastronomy of Segovia.