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“You do not have to be an expert to tell the difference”- The words of a Chef
Dressed iberian “secreto”
06Recipes

Dressed
Consorcio de Jabugo
iberico “secreto”

Recipes

Ingredients

  • 300 g fresh Consorcio de Jabugo Iberico "secreto" (a highly marbled cut of pork)
  • 1 pinch of La Vera Paprika
  • 4 cumin seeds
  • 6 grains of coriander
  • 1 piece of fresh ginger
  • 1 jar of cooked chickpeas
  • 1 handful of parsley, coriander and basil
  • 3 shallots in fine strips
  • 1 cup of fresh grapes, halved
  • 1 green lemon
  • Olive oil
  • Salt and pepper

Preparation

  • Crush the cumin, coriander, peeled ginger and salt in a mortar.
  • Smear the meat with olive oil, paprika and the crushed mixture.

     

  • Toast the meat in a frying pan with oil, browning it well.
  • Drain it on a board and let it rest.
  • Drain the jar of chickpeas and place them in a bowl.

     

  • Roughly chop the herbs, add them to the chickpeas, grated lemon ring, shallots and grapes.
  • Cut the meat into fine strips and add to the bowl.
  • Drizzle with olive oil and lemon juice and add salt and pepper to taste.
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“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Consorcio de Jabugo
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