Arrabal's recipes with Aljomar Iberian meats at Alimentaria
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Category:On a journey around the world
Want to know how to prepare a cut of acorn-fed Iberian Presa with green chimichurri and Iberian ham, acorn-fed Iberian Secreto with Thai touches, acorn-fed Iberian Pluma Tartare with mustard ice cream and olive oil caviar, acorn-fed Iberian Presa Tataki with mushrooms and pickled celery, acorn-fed Iberian Pluma with black olive marinade, or acorn-fed Iberian Secreto with tomato and chive compote? These are the six exclusive recipes created by chef Antonio Arrabal using Aljomar Iberian pork during Alimentaria 2014. Are you up for the challenge? Give them a try! They were created to help you fully appreciate the different cuts of Aljomar Iberian pork.
We offer you all the steps straight from Antonio Arrabal's mouth. Here are the links to the six recipes.
Iberian acorn-fed presa with green chimichurri and Iberian ham, Iberian acorn-fed secreto with Thai touches, Iberian acorn-fed pluma tartare with mustard ice cream and olive oil caviar . CLICK HERETataki of acorn-fed Iberian pork shoulder with mushrooms and pickled celery, acorn-fed Iberian pork loin with black olive marinade, and acorn-fed Iberian pork secreto with tomato and chive compote.CLICK HERE
