hosted by Catalan Cooking
Join Catalan Cooking for a day of DeRaza Iberico Pig. The black iberico pig is the reason that Spain makes the best ham in the world and is quite simply the best pork possible to eat.
Until recently raw iberico pork hasn’t been widely available in the UK but DeRaza, now exports directly from Guijelo so we can all enjoy their products.
We will start the day with coffee, tea, pork belly rolls and a (brief) explanation from me about iberico pork and the day’s events.
Chef Franz Schinagl will then give us a butchery demo and a chance for you to cut your own pork up yourself.
Ben Mulock, sous chef at the Opera Tavern, will then show you how to make your own iberico hamburger as well as iberico pork tartare. He will also cook the same cuts of iberico and white pork so you can taste the difference between the two meats.
After lunch we will split into groups and make morcilla, sobrasada, chorizo and head cheese.
We’ll then make some other dishes together such as pig trotters paella, iberico pork cheeks in chocolate and eat them altogether accompanied by some matching Spanish wine.
You can take home any leftovers and the morcilla. We will send you the chorizo and the sobrasada once it has cured.