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 creamy, but you can leave it out if you prefer.
Ingredients:
11 oz. Dry-Cured Acorn-Fed Ibérico Salami
½ red onion
2 oz. gherkins
2 oz. golden raisins
½ teaspoon Dijon mustard
1 fresh egg yolk (optional)
Extra virgin olive oil
Preparation:
1. Remove the skin of the Dry-Cured Acorn-Fed Ibérico Salami and finely chop the meat in a food processor.
2. Finely chop the onion and gherkins and place in a bowl with the raisins, mustard, egg yolk (if using), and a glug of olive oil. Add the salami and mix well to combine.
3. Place the mix in a mold and serve with crispy toast or shape into small balls and serve individually.
