Full of color, refreshing and healthy! You can replace the rice with quinoa, barley or couscous. You can add any type of veggies, such as shredded cabbage, bean sprouts, fresh corn or asparagus. Substitute our Iberico Ham for Shoulder, Loin or Coppa. This bowl will be also great with a honey sirascha aioli or orange soy sauce.

The flavor, texture and richness of a winter braised dish, but in 15 minutes. Our Iberico loin has such a great marbling that you can get as creative as you want. Try it over polenta, a hearty, comforting and versatile Italian recipe made from finely ground corn (naturally gluten-free). Our chef Doreen Colondres says that the Tempranillo sauce makes it absolutely delicious, she also suggests to pour the rest of the wine in the glass.

Our Pork Loin has such a great marbling that you can get as creative as you want. Try this flavorful cut with a lightly sweet sauce (or dressing) or with a sauce high in acid to balance the incredibly bold experience. You can also make this recipe with our tenderloin. We call it Tataki but our chef Doreen Colondres also likes to call it “Tiradito Ibérico”.

Get inspired!