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Cherry Gazpacho: Freshness and Flavor in summer
Cherry gazpacho with Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham is a sophisticated and creative variant of a traditional andalusian gazpacho. This dish blends the freshness and acidity of a classic gazpacho with the natural...
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Dry-Cured Acorn-Fed Ibérico Salami Tartare
Tartare isn’t just for beef. This pork version highlights our Ibérico Salami, also called salchichón, which is a peppery cured delicacy perfect for creating an Ibérico-style tartare. Golden raisins add little pockets of sweetness and...
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Poached egg with dry-cured acorn-fed ibérico pork morcilla black sausage
We’re brightening up these tasty egg and Morcilla toasts with a little fresh arugula and quick-seared asparagus. And with this foolproof method for poaching eggs, you can also steam the Ibérico Morcilla right along with them, creating even...
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Dry-cured acorn-fed 100% ibérico pork ham with roasted peppers and pickled onions on coca bread.
Coca is a crispy thin bread that comes from the Catalonia region of Spain . Similar to a pizza dough, it’s the perfect blank canvas for any and every topping, especially cured Ibérico pork. If you can’t find Coca bread , we highly recommend...
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Steamed Leeks with orange hummus, leek chips, dry-cured acorn-fed 100% Ibérico pork ham, orange oil, and orange zest.
Get creative with oranges and leeks , cooked multiple ways and combined into one light, yet flavorful appetizer. You’ll want to start your preparation a couple days beforehand to make the orange oil as potent as possible. Once that’s ready to...
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Dry-cured acorn-fed Ibérico Sobrasada Samosas with apple and honey
Samosas are tasty pastry pockets filled with all sorts of savory ingredients, served primarily in South Asia . And they’re the perfect appetizer for any occasion. We’re adding our own unique Spanish flare to samosas with smoky Ibérico...
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Dry-Cured acorn-fed ibérico salami with red apple and blue cheese.
Prepare an explosive combination of rich flavors for your Thanksgiving celebration this year. In this recipe, it’s fall meets Spain. First, our peppery Acorn-Fed Ibérico Salami , or salchichón, combines perfectly with the intensity of a...
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Scallops Wrapped with dry-cured acorn-fed 100% ibérico pork shoulder.
It’s surf n’ turf on a whole new gourmet level. Fresh buttery scallops meet crispy-fried Sliced Shoulder Acorn-Fed 100% Ibérico for a melt-in-your-mouth combination that takes just a few minutes to cook up. Scatter the browned scallops...
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Using the Finest 100% Ibérico Products to Create Traditional Italian Dishes
If you love to travel and explore new countries and cultures through the local cuisine, then you’re what we call an authentic 100% Ibérico foodie. That’s why our Ibéricos COVAP blog has the perfect plan for you: a virtual foodie trip around...
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The Star of Your NYE Menu: Salchichón Tartare
New Year’s Eve is all about celebration. It’s glitter and dancing, it’s caviar and champagne—those special party-time treats you can’t ring in the new year without. So whether you’re celebrating at home or off to a New Year’s Eve party, you...
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Summer Salads to Pair with Spanish Ham and More
In the summertime we’re looking for light, oven-free recipes that are ultra-refreshing and still keep the hunger at bay. So we’ve put together some of our favorite summer salads, each loaded up with fruits and vegetables for that sweet and...
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Spanish Gazpacho: The Authentic Andalusian Recipe
Gazpacho is one of the main pillars of Spanish cuisine . Its deliciousness has spread far and wide, and even become popular outside the country. If you’ve ever been to the south of Spain and specifically Andalusia in the summer, you’ll...
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