Fresh Iberico Pork PDO
As you probably gathered by now I’m quite partial to all things Spanish (and Portugese) and especially Iberico Pork. The Iberico black Piggies have a much better time of it than there pink cousins it takes a hectre of “Dehesa”, that’s kind of rough scrub land and forest to raise one of these fellas. They get to run about eat acorns, of several varities, do pig things like wallow and root about in the earth with other pigs. The result is a very happy and erm tasty pig.
I cooked the above simply in wild herbs and splash of Manzanilla sherryas I didn’t want to hide the taste. I served with Potatoes of the Village (recipe below). These loin steaks are darker than normal pork and quite lean for Iberico, normally they have much more fat. I wish I’d bought ones with more fat, as fat is flavour, they were still delicioso though and it’s definately worth paying the extra quid or so to get something that has lived well and has a great taste, the normal pork is pale and tasteless in comparrison.
One tip if you can get a cut of Iberico called “Secreto” (it’s from the top of the shoulder but not something you get in the UK) do it, it is so delicious you will never forget it.
One thing I’m not keen on is meat from animals reared in dreadful conditions. The average Spanish pig has an awful life, no room to move, no light and devoid of any things pigs like to do. This system of farming is not just an issue in Spain it’s common throughout Europe. Check where your food comes from, buy outdoor reared if you can. If it’s really cheap chances are there’s a reason for that.
Patatas del Pobre (Potatoes of the poor)
Thin sliced potatoes,
Peppers (red green anything)
Thyme, bay leaf.
Two cloves of garlic crushed
Salt and Pepper
hot dried red peppers (optional)
Lots of good Olive oil.
In a little oil fry the onions but don’t colour, add more oil but don’t get it too hot, add the potatoes, herbs garlic, paprika and peppers. Let it simmer long and slow. Once the potatoes start to break dish it up. I like mine swimming in olive oil so I can dip my bread in it.
The pork I seasoned with salt, pepper and thyme, flash fried like it is steak. Let it rest and then deglazed (sorry) the pan with the sherry, let it reduce and served with the above. I’m dribbbling right now, so simple but so tasty.
You can buy it here.
A few other Pork related articles on Protected foods.