How To Expertly Cook Ibérico Pork: Cooking Guide & Recipes (Hardcover)
HOW TO COOK CAMPO GRANDE IBÉRICO — "THE WAGYU OF PORK™"
Cooking Ibérico pork isn't rocket science. But it's a different animal that deserves your utmost attention and fresh approach. The Ultimate Ibérico Cookbook teaches you just how to cook every single one of these rustic Spanish pork cuts, from you doorstep to the dinner table.
WHAT'S INSIDE -- A 50-Page Guide for All Things Iberico:
- The Basic of Iberico Cooking
- Tips, tools, and pantry guides
- 12 knockout butters, sauces, and seasonings
- The best starches, veggies, and fruits to dish out a full a meal
- 12 Campo Grande original Ibérico recipes, one for every cut
What’s Inside The IBÉRICO SHOULDER HAM
Whole Bone-In Ibérico"Paleta" Shoulder Ham
S (11-13 lbs.) or M (13-15 lbs.)
CARVING KIT
- Stainless-steel Carving Knife
- Knife Sharpener
- Support Rack / Holder
What makes Ibérico Pork so special?
Those who have savored Ibérico all agree on one thing…
They couldn’t believe they were eating pork when they first tried it.
The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.
WHAT ARE REAL CUSTOMERS SAYING
