{"id":21712,"date":"2022-05-17T07:04:24","date_gmt":"2022-05-17T07:04:24","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=21712"},"modified":"2022-05-30T08:24:36","modified_gmt":"2022-05-30T08:24:36","slug":"iberico-sertes-az-etlapon-egyenlo-a-vendeg-bizalmaval","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/iberico-sertes-az-etlapon-egyenlo-a-vendeg-bizalmaval\/","title":{"rendered":"IBERICO pork on the menu? Equal to the trust of the guest."},"content":{"rendered":"
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New guests are initially wary, but they are looking for a good and reliable place. Which we can't go wrong with if they find Iberico pork on offer. Trust, creativity, quality.<\/h4>\n\n\n\n

From Iberico pork<\/a> is a famous Spanish staple of which they are very proud. Its taste and texture have made it world famous, not only for its pork variety, but also for its smoked version, ham. And for good reason, because one bite is enough to make you happy. Let's look at why it's worth adding to the menu, and why diners should go to the place where they find Iberico on the menu!<\/p>\n\n\n\n

The quality of meat is perhaps one of the most important factors for a kitchen. Not only do we expect the most succulent, flavoursome meat from our chefs, but we also make sure that we find good ingredients from reliable sources at home. But good suppliers are becoming increasingly rare.<\/p>\n\n\n

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What is IBERICO?<\/strong><\/h2>\n\n\n\n

From Iberico pigs<\/a>to<\/strong> also called acorn-fed pigs. They eat holm oak acorns for most of their rearing, which are low in tannins. Their meat is therefore darker in colour, which is proportionally infused with fat and gives the meat a mild nutty flavour. It has become popular across Europe for its distinctive, characterful flavour.<\/p>\n\n\n\n

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How to prepare Iberico pork?<\/h2>\n\n\n\n

Dedicated by M\u00e1rius Adorj\u00e1nyi Iberico:<\/strong><\/p>\n\n\n\n

Iberico pap slices<\/a> <\/strong>the kind that I think is best on a skewer. I dice it up the day before and then marinate it overnight using Korean rice vinegar and various spices. After the marinade I charcoal roast it, this method brings the fatness up, that's why the meat is heavenly.<\/p>\n\n\n\n

From Iberico face<\/strong> <\/a>I put it in a pig net, that's my method, then I confit it. Before serving, I fry it in a pan and it's done.<\/p>\n\n\n\n

Iberico tarja<\/strong> <\/a>part of the delicious pulled pork, it's undisputed and one of the best dishes among them.<\/p>\n\n\n\n

Iberico virgin<\/a><\/strong> is that which I cuv\u00e9e, either in medallions or cut into slabs. But the main thing is that the heat treatment stops at 70 degrees even if I then fry the coins and slabs in a pan. Incredibly tasty meat.<\/p>\n\n\n\n

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Why is it the BEST BUNNY in the world?<\/strong><\/h2>\n\n\n\n

It's so well known, and a perfectly constructed brand, that anyone who wasn't sure that the best ham was Spanish Iberico ham should certainly take it off the fridge. But the worldwide reputation is not in vain, because some producers age this ham for up to 36 months, although the majority of them swear by 24 months. They say the pig must be \u201cpedigree\u201d, which means the parents must also be Iberico pigs, which is how 100% Iberico pork hams can be made. Jam\u00f3n Ib\u00e9rico in Spanish, which is marked with a black seal, so it is protected as to its origin and is not produced in all regions. It is mostly produced in the cities of Salamanca, C\u00e1ceres, Huelva and C\u00f3rdoba.<\/p>\n\n\n\n

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Iberico pigs in free range. Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

How expensive is IBERICO pork?<\/strong><\/h2>\n\n\n\n

Fortunately, Iberico pigs can be bought at affordable prices, but there are also some desperate buyers and sellers. The highest, premium grade can be as much as 170 000 forints a kilo, which can go up to 1 million forints depending on the maturation. The advantage of these meats and ingredients is that you don't have to put a lot of them on your plate or put them in your mouth. A slice of real Spanish Iberico ham is perfect on top of a cool cantaloupe cream soup or as a wedge in a dish with dried tomatoes and cheese. The psychology of it is that everyone will appreciate it more because it's in short supply, but it's delicious.<\/p>\n\n\n\n

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