Elevate your pasta game with Gaia’s premium Iberian pork meat. This creamy pistachio recipe pairs perfectly with Spanish cured ham—either the rich, acorn-fed Jamón Ibérico 100% Bellota or the refined Free-Range Cebo de Campo. A Mediterranean dish that blends artisan tradition with gourmet flavor, ready to impress at any table.
With this recipe, you are ready to celebrate special ocasions.
Ingredients:
Solomillo Ibérico Pork Tenderloin — P...
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Servings: 4Time: 30 min
IngredientsCan of pre cooked chickpeas300 gr Montaraz Iberian headboardOnionGarlicLaurelPap...
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Cooking time: 90 minutes
Ibérico pork cheeks are a cut of meat taken from the face of the Ibérico pig, and when coo...
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Plate your mashed potatoes alongside the Ibérico rack. Pour the truffle sauce over everything, and don't be shy with the grated truffle on top.
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