AljomarIberian pork cuts are a guaranteed success on any menu. We're showcasing a very tender piece taken from the shoulder of the Iberian pig. This Iberian pork is incredibly juicy, thanks to the marbling that gives it a delicate texture. Our chef, Antonio Arrabal, presents the Aljomar Iberian Secret , also known as the Iberian Cruceta, and suggests marinating it in a blend of herbs and curry. After three hours, he recommends grilling it on a griddle or barbecue. It sounds delicious, doesn't it?
