{"id":84897,"date":"2020-12-03T09:42:47","date_gmt":"2020-12-03T08:42:47","guid":{"rendered":"https:\/\/www.ibericoscovap.com\/blog\/2020\/12\/29\/tartare-of-alta-expresion-dry-cured-acorn-fed-100-iberico-pork-ham\/"},"modified":"2020-12-30T17:03:18","modified_gmt":"2020-12-30T16:03:18","slug":"tartare-of-alta-expresion-dry-cured-acorn-fed-100-iberico-pork-ham","status":"publish","type":"post","link":"https:\/\/www.ibericoscovap.com\/blog\/en\/tartare-of-alta-expresion-dry-cured-acorn-fed-100-iberico-pork-ham\/","title":{"rendered":"Tartare of Alta Expresi\u00f3n Dry-cured Acorn-fed 100% Ib\u00e9rico Pork Ham"},"content":{"rendered":"

[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ back_color=\u00bbcolor-wayh\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_row_inner limit_content=\u00bb\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh1″]Enjoy 100% Ib\u00e9rico tapas<\/b>[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][vc_row_inner limit_content=\u00bb\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-1″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_column_text]One hundred percent Ib\u00e9rico products are a fascinating world, even more so when we pair them with the cuisine. Actually, any 100% Ib\u00e9rico foodie should know how to prepare the best recipes using this Iberian inspiration. This is why we\u2019re launching our <\/span>IB\u00c9RICO TAPAS<\/b> section.\u00a0It\u2019s a space where we will reinvent tapas as a new way of savoring 100% Ib\u00e9rico products.\u00a0 They’re the perfect pairing to display all our passion for fine cuisine.<\/span><\/p>\n

Do you want to become an Ib\u00e9rico tapas chef? Let\u2019s get started!<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-wayh\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ mobile_height=\u00bb340″][vc_single_image media=\u00bb84418″ media_width_percent=\u00bb100″][\/vc_column][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-5″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″ column_width_pixel=\u00bb528″][vc_custom_heading heading_semantic=\u00bbh6″ text_size=\u00bbfontsize-160000″ text_transform=\u00bbuppercase\u00bb text_space=\u00bbfontspace-135905″ text_color=\u00bbcolor-xsdn\u00bb]Recipes[\/vc_custom_heading][vc_custom_heading heading_semantic=\u00bbh4″ text_size=\u00bbfontsize-337151″ separator=\u00bbyes\u00bb]Tartare of Alta Expresi\u00f3n Dry-cured Acorn-fed 100% Ib\u00e9rico Pork Ham<\/strong>[\/vc_custom_heading][vc_row_inner limit_content=\u00bb\u00bb][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb4″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ subheading=\u00bb\u2022 4 fresh eggs
\n\u2022 200 g of sugar
\n\u2022 300 g of fine iodized salt
\n\u2022 Water\u00bb]Ingredients for the yolks<\/b>[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb4″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading heading_semantic=\u00bbh3″ text_size=\u00bbh4″ subheading=\u00bb\u2022 300 g of COVAP Alta Expresi\u00f3n Dry-cured Acorn-fed 100% Ib\u00e9rico Pork Ham
\n\u2022 20 g of pickles
\n\u2022 10 capers
\n\u2022 1 teaspoon of Dijon mustard
\n\u2022 1 egg yolk \u2022 100 g of chives
\n\u2022 Extra-virgin olive oil \u2022 Vinegar\u00bb]Ingredients for the tartare<\/b>[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][vc_custom_heading subheading=\u00bbTo make the yolks, separate the sugar and salt into two equal parts. In a bowl, mix the first part of the sugar and salt very well, and then put the cleaned yolks (free of any embryo) on it. Then, put the second part of the sugar and salt in the same bowl on top of the yolks. Let the yolks sit for around 20 minutes, and then move them to another bowl to clean them. Once they are clean, set them aside on paper oiled with extra-virgin olive oil.\u00bb]<\/p>\n

To make the yolk:<\/b><\/h5>\n

[\/vc_custom_heading][vc_custom_heading subheading=\u00bbCut the COVAP Alta Expresi\u00f3n Dry-cured Acorn-fed 100% Ib\u00e9rico Pork Ham into cubes and set them aside. Mince the chives, capers, and pickles, and dress them with the Dijon mustard, vinegar, and extra-virgin olive oil.\u00bb]<\/p>\n

To make the tartare:<\/b><\/h5>\n

[\/vc_custom_heading][vc_custom_heading subheading=\u00bbMix the ham and the chive mixture, and use a round mold to plate it. After you unmold it, carefully place the yolk on top of the tartare and serve it on a dish with toast.\u00bb]<\/p>\n

Plating:<\/b><\/h5>\n

[\/vc_custom_heading][vc_custom_heading subheading=\u00bb1. Buy a high-quality product, like COVAP Alta Expresi\u00f3n Dry-cured Acorn-fed 100% Ib\u00e9rico Pork Ham.
\n2. Serve the tartare with toast or glass bread.
\n3. Serve with a good Albari\u00f1o or Verdejo wine.\u00bb]<\/p>\n

Tips:<\/b><\/h5>\n

[\/vc_custom_heading][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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