Category: Recipes

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 sweetness of the cherries, finishing with a salty touch from the ham. Ideal for those hot summer days, this … Continued

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 pickled gherkins offer a nice acidic contrast to the salami’s rich, nutty fat. The egg yolk here makes it extra … Continued

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 richer flavors for this hearty Thanksgiving appetizer. Ingredients: ¼ link Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage  … Continued

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 making it yourself at home! If not, a quality focaccia bread will also do the trick. … Continued

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 go, it’s nothing more than blending up the chickpeas and cooking the leeks two ways: … Continued

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 Sobrasada, as well as sautéd apples and honey for a touch of sweetness— honey and Sobrasada is a … Continued

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 quality blue cheese. And to soften things up, we’re adding cinnamon-spiced apples for some fall-flecked sweetness. This appetizer is so … Continued

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 over a simple plate of sautéd asparagus for a balanced appetizer that’s perfect for starting off a fun … Continued

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 the world…this time to Italy! These are experiences that immerse us in the … Continued