Iberico Karree` Slightly Different Piggy

Main actor the Iberico

1. Take the meat out of the refrigerator 2 hours before roasting (so that it reaches room temperature) and spray it with a little coffee salt. Before roasting, pat the meat dry and place it in the pan heated with truffle butter and olive oil. Turn the heat to medium and turn the meat after 7 minutes.

Time for the side dishes

1. Now the pre-cleaned leek vegetables are prepared. You can find a corresponding recipe under the link below in my KB.
2. Turkey fillet with tender leek vegetables à la Biggi
3. The frozen potato wedges that have been thawed in the meantime are fried with butter in a pan until golden. Usually I freshen up the corners, but since I had planned a quick kitchen day – today as frozen goods.

Continue with the big pig

1. Now add the Milano onion, cut into thin rings. Now season the contents of the pan completely with the Kampott pepper and fleur de sal. Add the freshly pounded cardamom and cook for another 7 minutes at medium temperature.
2. As soon as the cooking time is reached, deglaze with the Veterano and turn the meat completely in the stock. Freshly ground Kampottpfeffer and fleur de sal on top again and then serve.

The serving

1. I have the advantage of having a warming drawer – so I have warmed plates at hand for serving. It is already commonplace for me, but I would like to point out today because I think it is important with this great meat – that you can eat a dish that has been kept warm for a long time. Pictures of the possibility to prepare the food are available here in the recipe.

Small product knowledge on the edge

1. Iberian pork has the following characteristics- The diet of the Iberian pork determines the quality of the meat. Above all, cork acorns give a distinctive note and a juicy taste.
2. The onion variety “sanguigna di Milano” is a white-fleshed, strongly fragrant, mild onion that is quite large and top-shaped.

Bon appetit and culinary greetings your Biggi