Aljomar hams and its brand ambassador, Martín Berasategui, have teamed up in the kitchen to offer consumers an exclusive recipe book featuring 30 recipes created by the renowned international chef, using Aljomar Iberian meats as the main ingredient; dishes that "respect the raw materials and are designed so that everyone can prepare them at home," as Berasategui himself explains.
We're talking about a cookbook that showcases delicious combinations that can be made with "a product as tender and flavorful as acorn-fed Iberian pork." It offers culinary suggestions for all tastes, from starters to main courses, all prepared with the touch and mastery of the only chef capable of delivering 'The Flavor of 12 Michelin Stars'.
From traditional homemade recipes - Iberian Pork Tongue in sauce, Aljomar Iberian Pork Tenderloin stuffed with ham and cheese, Artichokes with Iberian Ham, Iberian Chorizo in red wine, Croquettes or Potatoes with Iberian Chorizo - to other less common ones or with more unusual dressings - Warm salad of pickled Iberian Pluma, creamy touches and farmhouse lettuce purée, Iberian Secreto with fennel and apple jam and lemon bitter cream, Scallops with Iberian pancetta cream and artichokes, Free-range egg yolk bathed in a herb carbonara, Iberian jowl crackling, touches of beetroot, cheese and truffle or Iberian Pork Cheek with mozzarella gnocchi, chard chlorophyll in stew and Iberian sauce.
The Aljomar-Martín Berasategui Recipe Book includes an English translation given the chef's global reach and to meet the demand of international consumers who greatly appreciate Aljomar Iberian meats, distributed in more than 30 countries in Europe, America, Asia and Africa.
