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Iberian suckling pig confit whole (4 kg.) Box 1 unit.

Oferta-€5.90

Iberian suckling pig confit whole (4 kg.) Box 1 unit.

Name: Iberian suckling pig confit whole (4 kg.) Box 1 unit.
Brand: País de Quercus
SKU: COCHINILLO_IB_PQ_4-4,5kg
Price: 95 EUR
Availability: InStock

Boneless ribs of candied Iberian suckling pig.

Opiniones Verificadas por clientes registrados

Rated in 4.8/5.0 based on 8 feedback

Information about Iberian suckling pig confit whole (4 kg.) Box 1 unit.

Suckling pig ibérico confit with lard ibérico at a low temperature to easily regenerate in 30 minutes in the oven at 230 °C until crispy skin is obtained. Serves 6-8 people.

You can enjoy a great suckling pig every weekend from €12.65/portion!

At the 3 Michelin star restaurant, El Celler de Can Roca they know very well the suckling pig ibérico País de Quercus. The famous chef, Joan Roca, uses the Suckling Pig ibérico of País de Quercus. lIbericomio brings it to your home to consume at any time of the year and especially at Christmas.

PREPARATION OF THE SUCKLING PIG IBÉRICO CONFIT:

1) Remove from the vacuum bag
2) Salt to taste on both sides
3) Preheat oven to 230-240 degrees.
4) Place the suckling pig ibérico skin side up on the oven rack, so it will receive heat from all sides.
5) Place a tray underneath to collect the juice released during regeneration.
6) Bake the suckling pig until the skin is crispy, keeping an eye on it so that it does not burn (approximately 20-25 minutes).

(The price does not include the possible decoration)

TECHNICAL DATA SHEET Iberian suckling pig confit whole (4 kg.) Box 1 unit.

Recommended for: 6-8 people

Weight: 4 kgs approx.

Presentation: Vacuum packing.

Delivery in: Refrigerated. 2/3 days

Ingredients: Iberian suckling pig and Iberian lard. NO SALT ADDED. Keep no more than 30 days between 0 and 5°C inside the vacuum bag.

Conservation: Keep no more than 30 days between 0 and 5°C inside the vacuum bag.

Health Registration: País de Quercus. Spain 10.026639/BA

Product Sheet Notice

From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.

Meet the producer

País de Quercus is a tribute to the Dehesa Extremadura formed by a community of producers who are passionate about this unique natural ecosystem in the world. Since País de Quercus they have been making cured Iberian products and fifth-range dishes only with original products from the Dehesa.

País de Quercus prepares its products for the most demanding tables and the most important restaurants in the country and the world (El Celler de Can Roca, El Bulli, Cocina Hnos. Torres, Mugaritz, Abac, Can Fabes, Santceloni, Azurmendi, Diverxo).

Take advantage and enjoy a delicacy ibérica at home.

Description

The Iberian suckling pig confit with Iberian lard is cooked at a low temperature and can be regenerated in 30 minutes in an oven at 230 °C until the skin is crispy. This dish is designed for 6-8 people and allows you to enjoy high-quality suckling pig every weekend for less than €15 per portion.

Boneless ribs of candied Iberian suckling pig.

€119.00 €129.00

10 Feedback

Ribs of suckling pig ibérico confit to regenerate in 10 minutes at home. The sales format is a box of 4 units, individually vacuum-packed of 450g-550g/unit. The recommendation is that each serving of 450-550grs is for...

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Iberian suckling pig confit whole (4 kg.) Box 1 unit.

Information about Iberian suckling pig confit whole (4 kg.) Box 1 unit.

PREPARATION OF THE SUCKLING PIG IBÉRICO CONFIT:

TECHNICAL DATA SHEET Iberian suckling pig confit whole (4 kg.) Box 1 unit.

Boneless ribs of candied Iberian suckling pig.

Iberian pork ribs. Iberian Rib

Iberian Collar Pastrami with vegetable sauce and tempranillo.

Iberian pork meatballs with seeds and ginger

Do you want to receive our crazy Iberian offers?

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