A new installment in the Aljomar-Arrabal recipe collection. This time, it's the top cut of the loin, the Punta. Our resident chef explains how to prepare it so it becomes a tender and delicious treat. Add some chickpeas, a leek, a few other vegetables, and the Aljomar Iberian Loin Punta cut into pieces. Simmer it for an hour in the pot, and you're done!
Enjoy your meal!
