Click on the image to access the Recipe Book
From the cuts of Iberian pork, a wide variety of cuts are obtained, such as the tenderloin, the pluma (shoulder cut), the secreto (secret cut), the loin, the abanico (fan cut), and ribs, among others. Gastronomic fusion allows for a diversity of dishes, and in this recipe book, you can learn step-by-step how to prepare a salad of acorn-fed Iberian presa with red curry and pickled vegetables, Iberian pork loin tip with a Ribera wine reduction and sesame rice, acorn-fed Iberian presa with chive chimichurri, Iberian pluma steak tartare with mustard ice cream, Iberian pork tenderloin wrapped in Iberian pancetta with a honey and rosemary sauce and mushroom medley, fresh acorn-fed Iberian pork loin ravioli filled with mushrooms, or acorn-fed Iberian presa tataki with shiitake mushrooms and pickled celeriac.
(In the images)
Iberian pork tenderloin wrapped in Iberian pancetta with honey and rosemary sauce and mushroom stew, and marinated Iberian acorn-fed pork secreto with Thai touches
Creativity and expertise are fundamental, but above all, what stands out is the QUALITY of a UNIQUE product that Jamones Aljomar has, to date, brought to homes in every Spanish province and 25 countries across Europe, Asia, Africa, and the Americas. The Guijuelo-based brand has participated for years in the most prestigious international trade fairs in the sector—Alimentaria (Barcelona), Anuga (Germany), Sirha (France), Fancy Food (New York), Alimentaria (Mexico), Hofex (Hong Kong), Gourmet (Madrid), Foodex (Japan), and SIAL (Paris). Furthermore, in Spain, it has earned widespread public recognition. We witnessed this firsthand not long ago at the 13th AECOC Horeca Congress, where Jamones Aljomar products were sampled and received enthusiastic applause from professionals who are in direct contact with consumers every day, including managers and business owners from hotels, restaurants, and cafes.
