Acorn-Fed Iberian Pork Presa soonThe Iberian presa is one of the most prized cuts in restaurants. It is also known as the "caviar" of the pig. It is in the front of the animal, between the spine and the shoulder. It is a muscle that the animal exercises a lot yet the infiltrated fat makes it very juicy. The Iberic Pork is a unique species, which offers very specific characteristics, flavor, texture, fat infiltration and again a unique flavor, which can rarely be achieved in pork. We
often consumed as a snack paired with a bodied red wine
Our Maldonado Iberian Pork Jowl is delivered to individuals and chefs in the UK
Magdalena Surena meticulously selects the best anchovies in daily fish markets singling out the most suitable sizes in order to obtain the highest quality fillets
For example
Whole mediterranean octopus
It is made out of a mixture of cuts including
A great combination of a good cheese with a good wine
It's location below the shoulder and next to the bacon guarantees a special flavour
the cork and holm oak) and additional native wild animal species (e
has been hand-sliced for you so that you may enjoy it effortless as a delicacy
The Carabinero prawn has a king’s title in Iberian Atlantic cuisine
which offers very specific characteristics
