Equal to the confidence of the guest.
New guests are initially suspicious, but they are looking for a good and reliable place. We can't miss when Iberico pork is on offer. Trust, creativity, quality.
The Iberico pig is a famous Spanish ingredient of which they can be justly proud. Not only the pork breed, but also the smoked version, i.e. ham, has gained world fame for its flavour and texture. It's no coincidence that one bite of it is enough to make you happy. Let's take a closer look at why it's worth adding to your menu and why diners should choose a place that serves Iberico!
The quality of meat is perhaps one of the most important factors in the kitchen. Not only do we expect chefs and cooks in restaurants to produce tasty and delicious meat, but we also make sure that at home we good ingredients from a reliable place. Again, good suppliers are becoming increasingly rare.
What is an IBERICO pig?
Iberico pigs During breeding, the pigs eat mostly acorns from the holm oak, which in turn contain little tannin. Their meat is therefore darker in colour, evenly saturated with fat and impregnated with a slight hint of walnut, and is so popular in Europe for its distinctive flavour.
How to prepare IBERICO pork
A recommendation from chef Máriusz Adorjányi:
In my opinion Iberico pieces preferably on skewers. The day before, I put the cubed pieces in a marinade of Korean rice vinegar and various spices, and after marinating, I sear it over charcoal, a method that raises the fat content so the meat is heavenly.
Iberico baking I put the meat in a pork net, that's my method, then I confit the meat and fry it in the pan before serving.
From the Iberico square will be a divine Pulled Pork, undisputedly the best version.
From Iberico fillet you can cut either medallions or strips, whichever you prefer. The important thing with this variety is that you don't exceed 70 degrees, even if you're still frying it in the pan.
Why is IBERICO the BEST BAKE in the world?
Everybody mentions it and knows it, we can talk about a perfectly built brand - if you don't know that the best ham is the Spanish Iberico ham, you'd better take it out of your fridge. Its world fame is not by chance, some producers let this ham mature up to 36 months, but most swear by 24 months. According to experts, the meat must be registered, which means that the parent pigs must also belong to the Iberico breed in order to be called 100% Iberico ham.
In Spain, it is called Jamón Ibérico and is marked with a black seal, protecting its origin. This delicacy is not produced in all regions, mainly in Salamanca, Cáceres, Huelva and Córdoba.
How much is the IBERICO pig?
Fortunately, Iberico pork is also available at an affordable price, but there are certainly buyers and sellers who exaggerate prices. The highest premium categories can range from €430 per kilo to €2000, depending on the maturity level. The advantage of these meats is that we don't need to plate them in large quantities as they fill you up quickly. A slice of real Spanish Iberico ham is perfect with a cool melon cream soup on top or as a side dish with dried tomato and cheese dishes. The psychology behind this is that you learn to appreciate from small quantities and it tastes exceptionally delicious to boot.
Did you know?
The quality of Iberico ham is identified by 4 types of seals.
Black - Premium meat from 100 % Iberico.
In the red - the mother pig is Iberico, the father is a different breed.
Marked green - Free-ranging animals that do not feed only on acorns.
The white seal indicates Iberico pigs reared on the farm.
If you want to know more about gourmet topics, read our article on delicious Chanterelles and porcini mushrooms!
