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A SELECTION OF HIGH-QUALITY CUTS OF ACORN-FED 100% IBÉRICO MEAT

Esenciaúnica Acorn-fed Ibérico Selection has an exceptional quality and unparalleled flavor along with unique texture, tenderness and juiciness. These characteristics can only come from the 100% Ibérico breed of our pigs, pasture-raised in their natural habitat.

And of course from their natural diet of acorns and grasses, taking advantage of the natural resources of the pasture at a very special time of the year: The Montanera(the fattening season).

Recipes:

Acorn-Fed 100% Ibérico Pork Tenderloin with prawns

Acorn-Fed 100% Ibérico Pork Tenderloin with prawns

Acorn-Fed 100% Ibérico Pork Tenderloin with prawns

Preparation
Method:
  1. Dice the pork into small chunks, about the size of a walnut. Season and let stand.
  2. Peel the prawns and set aside.
Finish and presentation:
  1. Sear the ‘Solomillo’ on a high flame in a frying pan (aprox. 3 minutes), and once golden add the teriyaki sauce to glaze the meat.
  2. Add the prawns and stir until cooked (aprox. 2 minutes).
  3. You can serve it with basmati rice.

Acorn-Fed 100% Ibérico Pork Tenderloin Tataki with rice noodles

Preparation
Method:
  1. Sear the ‘Solomillo’ on both sides in a saucepan (2 minutes each side).
  2. Prepare the marinade with the soy sauce, chopped limes, sugar, sesame oil and rice vinegar.
  3. Leave the seared ‘Solomillo’ in the marinade for at least 12 hours.
  4. Cook the rice noodles in boiling water with salt. Drain.
Finish and presentation:
  1. Remove the ‘Solomillo’ from the marinade, cut into thin slices.
  2. Sauté the rice noodles in a heated wok with a bit of sesame oil, the bean sprouts and the toasted peanuts.
  3. Serve in a bowl, making a bed with the noodles and placing the ‘Solomillo’ tataki on top.
  4. Finish off with some lime juice and zest.

Oven-roasted Acorn-Fed 100% Ibérico Pork Tenderloin with flavored butter

Preparation
Method:
  1. Preheat the oven to 400º.
  2. Peel the cloves of garlic and grind them to a paste using a pestle and mortar.
  3. Mix the garlic, the aromatic herbs and the butter.
  4. Season the ‘Solomillo’ and prick the meat on the top with a fork.
  5. Place the meat in an oven tray and rub the butter mixture on top, leaving a little aside for later
  6. Bake at 400º for 15-20 minutes.
Finish and presentation:
  1. After this time, rub the rest of the butter over the top of the ‘Solomillo’ and cook for a few more minutes until it looks ready.
  2. Take out of the oven and serve.

Griddled Acorn-Fed 100% Ibérico Pork Tenderloin with pumpkin gnocchi and sage

Preparation
Method:
  1. Season the ‘Solomillo’ and gently brush with olive oil. In a hot pan, sear on both sides on a medium heat (2 minutes each side), leaving an attractive golden color. Leave to stand for a few of minutes.
  2. Boil the cream and add the cheese and sage leaves, infuse them for 5 minutes. Slightly stir the cream to even it out and sieve it through a colander.
  3. Prepare them following the manufacturer’s instructions and set aside.
Finish and presentation:
  1. Cut the ‘Solomillo’ into fillets and place them on a plate, sauté the gnocchi in a frying pan to warm them with a little oil, add the cheese cream and stir for 1 minute.
  2. Serve it with the ‘Solomillo’.
  3. Finish by decorating with some small sage leaves.

Sandwich of Breaded Acorn-Fed 100% Ibérico Pork Shoulder Muscle with pickled cucumber and pine nut mayonnaise

Preparation
Method:
  1. Slice the ‘Secreto’ into 5 oz portions and season them. Dip the ‘Secreto’ in the flour, egg white and breadcrumbs, in this order. Heat the olive oil and fry the breaded ‘Secreto’ steaks leaving them crunchy and very juicy. Set aside on absorbent paper.
  2. Wash the cucumber and slice very finely, place the cucumber slices on a dish and season with the juice of the two lemons and salt. Leave to stand 30 minutes.
  3. Make the mayonnaise by whisking the egg with the pine nut oil. Add a pinch of salt.
Finish and presentation:
  1. Fill the muffins or brioches with the breaded ‘Secreto’ meat, the pickled cucumber and the pine nut mayonnaise.

Acorn-Fed 100% Ibérico Pork Shoulder Muscle pan roasted with tarragon strawberries stew

Preparation
Method:
  1. Season the ‘Secreto’ and gently brush with olive oil.
  2. In a hot pan, sear on both sides on a medium heat (3 minutes each side ), leaving an attractive golden color. Leave to stand for a few of minutes.
  3. Pick out 16 small strawberries. We will blend the rest to make our strawberry sauce. In a small pot add the strawberries and boil them. Add the balsamic vinegar and reduce until it has a jelly texture. On a low heat, stew the selected strawberries in the sauce for a minute together with the tarragon leaves (or the anise stars).
Finish and presentation:
  1. Fillet the ‘Secreto’ and place on a plate along with the braised strawberries.

Acorn-Fed 100% Ibérico Pork Shoulder Muscle with potatoes and horn of plenty mushrooms

Preparation
Method:
  1. Remove any excess fat from the ‘Secreto’. Set aside.
  2. Clean the mushrooms and chop the Ibérico pork fat into small cubes.
  3. Place the potatoes in a pot with the salt and cover with water. Place over the heat until the water has evaporated (aprox. 20 minutes).
Finish and presentation:
  1. Season the ‘Secreto’ and sear on each side(3 minutes each side).
  2. Sauté the mushrooms in olive oil with the Ibérico pork fat and the garlic. Add the chopped parsley.
  3. Place the ‘Secreto’ and the mushrooms on a plate and place the potatoes to one side, cut in half, season it with sea salt flakes and a dash of olive oil over the top.

Oven-roasted Acorn-Fed 100% Ibérico Pork Boneless Shoulder

Preparation
Method:
  1. Preheat the oven to 400º.
  2. Season the ‘Presa’.
  3. Place a pan on the heat, add a bit of olive oil, when hot, sear the ‘Presa’ on both sides (4 minutes each side), then set aside.
  4. Add the sprigs of fresh thyme, the peppercorns and the wine to the pan. Fry gently until the alcohol has evaporated (2 minutes).
  5. Add the broth and leave to simmer for a 5 minutes.
  6. Place the ‘Presa’ in an oven-proof tray and pour the stock mixture and the cherry tomatoes over the top.
  7. Cook at 400ºC for 15 minutes.
Finish and presentation:
  1. Take out of the oven and serve.

Acorn-Fed 100% Ibérico Pork Boneless Shoulder with creamy polenta

Preparation
Method:
  1. Season the ‘Presa’ and gently brush it with olive oil. In a hot pan, sear on both sides on a medium heat (4 minutes each side), leaving an attractive golden color. Leave to stand for a few of minutes. Place in a pre-heated oven at 350° for 8 minutes to finish roasting.
  2. Put the milk in a pot to boil together with the garlic and salt, gradually sprinkle the corn flour into the pot and cook for 8 minutes and, stirring continuously, add the grated cured cheese and leave to stand.
Finish and presentation:
  1. Slice the ‘Presa’, serve the creamy polenta on the bottom of the plate and place the ‘Presa’ on top.

Acorn-Fed 100% Ibérico Pork Boneless Shoulder shabu-shabu with salted hazelnut praliné

Preparation
Method:
  1. Place the entire ‘Presa’ in the freezer for 1 hour before using it so it is easier to cut. Cut into very thin slices, preferably with a slicer if you have it on hand, and place them onto a sheet of baking paper. Leave to stand.
  2. Fry the hazelnuts in oil, strain and blend the nuts while still hot to achieve a fine paste, strain and add a pinch of salt.
Finish and presentation:
  1. In a pot, heat the vegetable broth with the Enoki mushrooms.
  2. Serve the hot broth in a small bowl, dip in the slices of ‘Presa’ for a few seconds to lightly cook and eat after spreading with the hazelnut praline.
  3. Keep the broth hot and refill as necessary.

Acorn-Fed 100% Ibérico Pork end Loin with fine herbs and sweet potato cream

Preparation
Method:
  1. Clean the spring onion and chop into small pieces.
  2. Place the oil in a pan and cook the chopped spring onions until soft. Peel and chop the sweet potato and cook together with the spring onion.
  3. Pour the chicken stock in with the vegetables and cook everything together until the sweet potato is soft.
  4. Blend the vegetables in a blender and set aside.
  5. Season the ‘Pluma’. Heat up a pan with a spoonful of oil and cook the ‘Pluma’ on both sides until golden (aprox. 4 minutes each side).
  6. Put to one side and add the fine herbs.
Finish and presentation:
  1. Place the ‘Pluma’ on a plate with the sweet potato cream on the side.
  2. Sprinkle the fine herbs over the top.

Acorn-Fed 100% Ibérico Pork end Loin with Moroccan-style stewed quinoa and herb oil

Preparation
Method:
  1. Season the ‘Pluma’ and gently brush with olive oil. In a hot pan, sear on both sides on a medium heat, leaving an attractive golden color (aprox. 4 minutes each side). Leave to stand for a few of minutes.
  2. Bring the chicken broth to boil with the quinoa, the ras el hanout and the salt for 15 minutes. Leave to stand. Peel the carrots, chop the zucchini into three pieces depending on their size, add them to the quinoa for 5 minutes.
  3. Blanch the washed herbs in boiling water and blend in the olive oil at maximum power.
Finish and presentation:
  1. Slice the ‘Pluma’, serve it with the quinoa seasoning it with a dash of herb oil over the top.

Acorn-Fed 100% Ibérico Pork end Loin pi-bil

Preparation
Method:
  1. Cook the ‘Pluma’ in a pot with water, salt and the bay leaf, until it comes apart easily (20-30 minutes).
  2. Blend all the ingredients together.
  3. Chop the red onion and let it marinate in a bowl with the lime juice and the diced chilis for 2 hours.
Finish and presentation:
  1. Once the meat is cooked, shred it and season with the achiote/annatto marinade. Toast the corn tortillas in a hot pan and fill them with the seasoned ‘Pluma’ and the marinaded onion.