We wash the leek, remove the green part and the first
layer of the white part. We cut it into large pieces and we confit them over a medium-low heat in olive oil. Meanwhile, we put slices of Iberian ham in the oven , to make it crispy, for 30 minutes at 150º. To make the sauce we are going to prepare a velouté , for this we will make a roux with butter and flour, to which we will add a broth, previously made with Iberian ham bones. To serve, we put the leek, sauce on top and the crispy ham. And ready to enjoy!
We show you an irresistible spoon dish. The mixture of ingredients is powerful and the final result does not disappoint, full of flavor and creaminess.
A quick and easy recipe. Seasoned with one of the most special cuts of Iberian pork. It stands out for its soft texture, great juiciness and flavour.
A delicious burger that is not just any burger, the exquisite Torreón Iberian meat is combined with the juiciness and delicate flavour of the Iberian jowl.
The 100% Iberian Bellota Shoulder is the most valued by our customers. They say it is because of its juiciness, its low level of salt and its intensity. Do you dare to try it?
It is made by our Iberian artisans with the upper part of the acorn-fed loin. We have limited units of this exclusive and different piece.
With more than 150 5-star reviews (Tripadvisor and Google) we have positioned ourselves as the best gastronomic experience in Salamanca.
