The Guijuelo-based brand Jamones Aljomar and the renowned chef Antonio Arrabal have joined forces to promote Iberian pork, making the prestigious chef the godfather of this sensational product that complements Aljomar's gastronomic offering.
Following the success of the showcooking demonstrations offered at Alimentaria 2014 , where Arrabal showcased the enormous possibilities of the different cuts of Iberian pork, this famous chef becomes the face of Jamones Aljomar.
The Aljomar-Arrabal recipe book, created during the fair, with surprising and exclusive recipes, will be the starting point for this close collaboration, whose objective is to showcase the organoleptic characteristics and high quality of the meats from the Aljomar Iberian pig.
Thus, Antonio Arrabal will continue to design gastronomic proposals specially created with Iberian meat from Jamones Aljomar as the central product and will be responsible for conveying the benefits of this product and the countless options it allows in the kitchen at the highest level.
The content will be disseminated through the website , blog and social networks – Facebook and YouTube – of Jamones Aljomar.
Tataki of acorn-fed Iberian pork shoulder with mushroom and pickled celery , Iberian acorn-fed pork secreto with tomato and chive compote , Iberian acorn-fed pork pluma with black olive marinade , Iberian acorn-fed pork shoulder with green chimichurri and Iberian ham , Iberian acorn-fed pork secreto with Thai touches and Iberian acorn-fed pork pluma tartare with mustard ice cream and olive oil caviar , are some of the proposals that were unveiled at Alimentaria, but there will be more, much more!
