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Juicy meat quality, well-done by the constant exercise that develops the animal and streaked with intramuscular fat, aging characteristics of the freedom of the Iberian pig. In this case we use the head of the Iberian pork loin, roasted vegetables with a bresa composed of onions, red peppers, green peppers, garlic, tomatoes, to which we add virgin olive acite sherry. Once the meat has caught the optimum point is removed from the oven and cut into medallions. The bresa baked and juice that has removed the meat is cooked with meat market (white broth made ??from pork, chicken, beef, carrots, celery, leeks, onions and potatoes). All these ingredients are cooked once crushed and sieved to give the right spot. This dish is accompanied by Parisian potatoes and a bag made ??of filo pastry stuffed with vegetables from the garden (tomatoes, red peppers, green peppers, onions, garlic, carrots and parsley), meat slaughter and sheep cheese.
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Price
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7,63 € |
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PVP
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9,00 € |
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