Elpozo Recetario iberico

G E N U I N E

M E A T

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G E N U I N E

T A S T E

About ibérico pork

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To start with there are 2 basic aspects that we must now:

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1. It is a sector where we can find a large number of companies, many of them being small local manufacturers that compete with just a few large sized ones with national distribution, therefore forming a wide offer of brands and strong competition.

Once this is cleared, it is important to know that the world of ibérico is regulated by: The Ibérico Quality Norms (RD 1469/2007 dated 2nd November 2007) which defines the quality aspects and requirements and establishes the denominations of authorized sales so that the products can be sold as Ibérico.

The norm affects those products that are sold as fresh meat and ham, shoulder and loin products* in their various formats (sliced and retail packed).

2. On the other hand we know that in the market there is a generalized lack of knowledge of the product, which is even greater when it comes to the consumer. The lack of information can lead to a general mistrust or insecurity: do we know what we are buying? Do we really value the product?

What is more, it implies that the manufacturers of Ibérico must be certified by one of the external companies that exist for this.

The whole truth about ibérico pork There are many variables and little information

CERTIFICATION

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PATA NEGRA

BELLOTA

RECEBO

In our case, ELPOZO ALIMENTACIÓN offers a double quality guarantee:

1. Through our Integrated Process Control, which allows us to define and control all the activities of our chain of value with the aim of offering the market products in optimum conditions.

After this introduction, we are going to see what factors contribute to defining the quality and denomination of Ibérico products The quality depends on 3 variables: 1. The genetics and breed of the animal.

2. The feed that is used in the final fattening process of the ibérico pig.

3. And the processing of the meat and or products.

The denomination of the products will derive from just the first 2 factors: Breed and Feed.

2. Externally, through the certifying company Certicalidad SL, which certifies our processes and products in line with the Quality Norm, confirming that the products we distribute offer all the minimum guarantees covered by law.

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Lets go into more depth with each of these points Regarding Breed, the animal may be: Pure Ibérico: When both the parent pigs are 100% Ibérico breed.

Ibérico: in the rest of the cases whenever the mother sow is 100% pure Ibérico or Ibérico breed.

What is more, regarding the hairs and skin color, we can distinguish between the varieties as follows: Black: which can be • Lampiña • Entrepelado

Red: which can be • Rubia • Retinta • Manchada • Torbiscal

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Regarding the FEEDING of the Ibérico Pork, there are four different types(*): Bellota: it is exclusively fed on acorns and natural pastures of the meadows, in the outdoors.

Recebo: It is also fed on acorns and natural pastures of the meadows, as well as with natural feeds.

Cebo (field): It is exclusively fed on natural feeds, held for a minimum period in the field.

Cebo: it is fed exclusively on natural feeds (cereals and legumes) until reaching the sacrifice weight.

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IBÉRICO PIG FEEDING

BELLOTA

(*) We refer exclusively on the feeding of the last 3 – 4 months of the animal´s life, previous to its sacrifice, which is what defines the 4 typologies of Ibérico Pork. Until that moment all the Ibérico Pigs are fed on natural feeds.

AGE AND WEIGHT 11-12 months 80-90 Kg weight

CEBO

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last 3-4 months

RECEBO

CEBO (FIELD)

CEBO

ANIMAL BREED

TIME OF SACRIFICE

FEED

Therefore the designation of the product in the labeling will mention the following features:

PURE IBÉRICO

IBÉRICO

15-16 months 140-160 Kg weight

BREED

FEED

In our case (At ELPOZO ALIMENTACIÓN), what type are our Ibérico pigs? What are they called?

• BREED: Ibérico • VARIETY: Black – hairless • FEEDING: Cebo • BREEDING: in an extensive livestock system

(in the outdoors, so the animal has mobility and it facilitates the infiltration of the fat in the muscles.

• GROWING AREA: Andalusia • SLAUGHTERING: Murcia • CURING: Murcia – Guijuelo (currently)

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PRODUCTS

DENOMINATION OF ORIGIN

What makes

different?

Following the best transport possible for the animal, avoiding stress and bumps, we proceed to its sacrifice with great care and the best animal welfare processes.

Our weekly slaughtering is around 2.000 – 2.500 iberian pigs. (*) Ministry of Environment, Rural and Marine.

But above all else, what is it that differences us from the competition and helps us give more quality?: our correctly selection genetics, breed and feed (RnD+i).

Oleic Acid Profile of Ibérico pork In these reference parameters we see how our level of quality is well above the average of our CEBO category, quoting the acceptability of our product even higher than the relative values of RECEBO. This is possible thanks to the continuous work in investigation reflected in the improvement of genetics, the breeding system and the feed.

Consumer test Global Acceptability: • We offer an optimum level of Oleic Acid (Product of higher quality).

Murcia Andalusia

• We are an “CEBO Ibérico” of maximum sensorial quality (flavor, texture, aroma…).

• This allows us to offer the best quality – price ratio in the market.

*Test of sensorial quality: University of Extremadura.

PRESA IBÉRICO FALSE LEAN

IBÉRICO LOIN BONE IN

IBÉRICO LOIN

SECRETO IBÉRICO FALSE LEAN

IBÉRICO COLLAR

IBÉRICO TENDERLOIN

HOW TO COOK

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EASY AND DELICIOUS RECIPES

IBÉRICO HAMBURGUER WITH PEDRO XIMENEZ SAUCE AND MEDALLION OF FOIE WITH CAMERGUE SALT

Method

Boil the mangetout, stir and salt and pepper with a bit of butter. Set to the side.

On the other side, boil the potatoes, crush it, add the extra virgin olive oil, salt and chopped spring onions.

Cook at medium heat in a pan the hamburgers on both sides, set to the side and cook the medallions of foie at high heat till get a golden.

Pour in a saucepan the sweet wine and reduce the sauce to half. Add the meat juice concentrate.

Presentation

Set a base of mashed potatoes and mangetout, placing the ibérico hamburguers on top together with the foie medallions, add salt flower and the sweet wine sauce. Add sine red fruits.

4 People

DIFICULTY: Easy

15 mins.

4 Ibérico hamburgers 4 medallions of fresh foie 200 gr. de potatoes 100 gr. mangetout Extra Virgin Olive Oil Butter Spring Onions Fleur de sel 1 dl meat juice concentrated 2 dl sweet wine Pedro Ximenez

Method

To prepare the vinaigrette, chop in brunoise (very small chopped) the three types of paprika and the fresh garlic, which will be salted and peppered with a little bit of olive oil at medium heat in the pan for one minute. Mix the mustard and the virgin olive oil with the Sherry vinegar.

On the other side, wash and stir the rest of the canons and rucola, making a bouquet to put together with the medallions of Ibérico Secreto.

Slice the medallions, salted and peppered and pan fry on high flame.

Presentation

Serve the meat medallions together with the green bouquet (canons and rucola) and paprika & garlic vinaigrette.

4 People

DIFICULTY: Easy

600 gr. Ibérico Jowl Secreto 1 lollo roso 1 chicory 1 escarole frissé 50 gr. rucola 50 gr. canons 50 gr. red chard 50 gr. dandelion 40 gr. red paprika 40 gr. green paprika 40 gr. yellow paprika 4 fresh garlic 1 dl olive oil Maldom salt 1⁄4 dl Jerez vinegar 1 table spoon mustard Ground black pepper

15 mins.

MEDALLIONS OF IBÉRICO SECRETO WITH MEZCLUM BOUQUET AND PAPRIKA & GARLIC VINAIGRETTE

IBÉRICO CHOPS WITH PARMENTIERE PURÉ, CHANTERELLES AND SLICE OF PARMESAN CHEESE

4 People

DIFICULTY: Easy

15 mins.

Method

We peal, wash and cut the potatoes, boiling them and make the pure potatoes, then add the hot milk together with a roll of butter, and add a touch of salt and pepper.

Wash the Chantarelles mushrooms carefully and sauté them at high heat with a little virgin olive oil.

For the crispy parmesan cheese, we break up the cheese together with a few drops of milk, until we obtain a fine dough, which we will extend on the waxed paper with a fine spatula and place it in a preheated oven for 30 minutes at 160ºC until it is crispy.

Salt and pepper the chops and brown them on a hotplate at high heat, adding a drop of brandy to flambé them.

Presentation

Place the chop upright in the parmentiere pure and serve them with Chanterelles mushrooms, crispy parmesan cheese and wasabi horse radish pure.

4 chops of Ibérico loin 300 gr. of potato 1 tablespoon of milk Butter 200 gr. of Chanterelle mushroom Wasabe puré Extra virgin olive Oil 100 gr. of Parmesan cheese Salt White pepper Brandy

Method

Slice the onions and saute together with a little bit of butter, we add the White wine and reduce the sauce. After this we add the cream, salt, pepper and mix it all together, leaving a thick sauce to cover the meat.

Cook the Tagliatelle pasta in boiling water with salt. Once ready will sauté it with the mushrooms and a little bit of virgin olive oil.

Mix in the pan the soy sauce with the corn starch.

The pork chops will be marked in the grill flavoring the coal with dry thyme.

Presentation

4 Ibérico pork chops 1 small spoonful of cream 4 onions White wine Corn starch Butter Soy sauce 200 gr. Tagliatelle pasta 150 gr. Shitake mushrooms Salt White Pepper Virgin Olive oil Thyme

The Ibérico pork chops will be served grilled and covered with the soubisse sauce, together with the boiled pasta al dente and the soy sauce.

4 People

DIFICULTY: Easy

20 mins.

GRILLED IBÉRICO PORK CHOP WITH SOUBISSE SAUCE AND SAUTEED OF TAGLIATELLE AND MUSHROOMS

IBÉRICO COLLAR WITH PUMPKIN FLOWER AND SECHUAN PEPPER JUICE

Method

Peal the yuca and boil it in water, once boiled mash it into a pure and place on one side.

Dice the onion and the garlic finely and stir fry it, adding a few drops of lemon juice and the yucca pure.

At the same time we will slice the pumpkin into fine laminates and we will infuse them in the water we had previously boiled the thyme and oregano.

Scald the tomatoes, peal them, remove the seeds and pour them over the pan with a little oil, the laurel leaf and a touch of sugar and salt, until we achieve a jam.

With the 4 mould we will first pour in the yucca pure, then the infused pumpkin and finally the tomato jam.

Reduce the red wine and Sichuan pepper together in a sauce pan, adding the meat stock and a pinch of salt.

Slice the collar into 5 thick steaks, salted and peppered and cooked in a pan at half heat with a drop of oil.

1Kg of Ibérico Collar 1⁄2Kg of yuca 1⁄2 onion 1 garlic Lemon Juice Extra Virgin Olive Oil 1 small pumpkin 2 mature tomatoes Dried Thyme Dried Oregano Laurel Leaves 2 dl meat stock 1 dl red wine Sichuan Pepper Salt

Presentation

We serve the collar together with the pumpkin garnish and the hot Sichuan pepper sauce.

4 People

DIFICULTY: Easy

20 mins.

IBÉRICO COLLAR WITH PRUNES, GOJI BERRIES AND CARAMELISIED APPLES WITH GRAND MARNIER

4 People

DIFICULTY: Easy

20 mins.

Method

Presentation

Place the butter in a pan and melt it with the slices of Apple cut into 9 pieces each apple, peeled and seedless, sprinkled with sugar. Then pour on the orange juice, Marnier liqueur and a sprinkling of cinnamon. Cook it for a few minutes and then add the prunes and the Goji berries, allowing them to caramelize until the orange juice is consumed. Place on one side.

With a slicing machine, cut slim pieces of apple which will be places on waxed paper and sprinkled with glasse sugar, placed in the oven at 100ºC for approximately an hour.

The collar will be tied with string, salted and peppered, sealed all around in the pan and put into the oven at 220ºC for approx 20 minutes, leaving it to stand for about 10 minutes once cooked.

The sweet wine will be reduced to half its volume, and then add the meat stock, leaving it to boil until the sauce has thickened.

We remove the string from the meat, and sliced into medallions that covered with the reduced sauce, placing the slices of apple, prune and goji berries around it.

Finally we will place the transparent caramelized apply slices on top with the reduction of orange sauce.

1 kg of Ibérico Collar 4 large apples 1 dl of orange juice Sugar 1⁄2 dl of Grand Marnier liqueur 25 gr. of butter Cinnamon 25 gr. of prunes 25 gr. of Goji berries 2 dl of meat stock 1 dl of sweet wine Glassée Sugar

MELOSO RISE WITH IBÉRICO PRESA AND SPRING ONIONS

Method

Sauté in a paella pan with a little bit of olive oil, red paprika and green paprika cut in dices. Add the spring onions and sauté. Add 100 gr. of meat cut in thin slices, the peeled tomatoes and stir-fry. Add the rice sautéed with the rest of the ingredients and finally add the meat juice concentrate that will be hot with the saffron flower and the food coloring. Cook at medium heat for 18 minutes.

Crush in the mortar the garlic and the parsley. Add to the rice halfway through cooking process.

Salt and pepper the rest of the presa and cook in the pan at high heat.

400 gr. Ibérico presa 400 gr. Rice 1,200 lit meat juice concentrate 2 Tomatoes 1 Garlic clove 1/2 Red Paprika 1/2 Green Paprika 4 Scallions Saffron flower Food Coloring Parsley Sweet paprika Malcom salt Olive oil

Presentation

Set aside the rice 10 minutes after the 18 minutes of cooking. Serve together with the presa cut in thin medallions.

4 People

DIFICULTY: Easy

30 mins.

IBÉRICO TENDERLOIN MEDALLIONS ON FOIE RAVIOLIS, BRONZE SLATE AND REDUCTION OF SWEET WINE AND TRUFFLES

4 People DIFICULTY: Medium 20mins.

Method

Presentation

We cook the Foie raviolis in abundant water with salt, and place on one side.

We wash, cut and cook the potatoes, then mash them and sprinkle them with bronze food coloring, then spreading it out on waxed paper and placing it into an oven at 70ºC for about 4 hours to dry it out.

When the potato is dehydrated we wil cook them in the deep fat fryer for a few seconds to leave them shiny and crispy to the bite.

Separately we will dice the onion and stir in the Foie, adding the cream and then letting the mix boil for a few minutes, then crush it with a touch of salt and pepper, then place on one side.

We clean the tenderloins, leaving them whole, adding salta nd pepper and browning them in a pan on all sides. Place in an oven at 240ºC for about 5 minutes. Once done, remove from the oven and slice into filets in medallion size.

Reduce the truffle juice and the sweet wine to half the volume, then add the meat stock and leave it to boil for a few minutes, then put it on one side to add the sauce.

Place the raviolis at the bottom of the plate, and then a little fine pasta with Foie, on top of this place the medallions of tenderloin, covering them with the sauce and finally serving it with crispy slates of bronzed potato.

4 Ibérico tenderloins 8 raviolis filled with Foie 200 gr. of potato Bronze Food Coloring Extra Virgin Olive Oil 1 onion 100 gr. of Foie 1⁄2 dl of cream 2 dl of concentrated meat stock 1 dl of truffle sauce 1 dl of sweet wine Salt Black pepper

Method

Boil the Gnocchi with water and sauce and set to the side.

Prepare béchamel sauce and sauté with the flour and the butter, adding hot milk as well as salt, pepper and nutmeg.

Salt and -pepper the tenderloin and fry in the pan with a little bit of olive oil until golden brown. Place in the oven at 240ºC for 4 minutes.

Heat the meat juice concentrate and add the cream and one spoon of grain mustard Presentation

Cut the tenderloin in half and serve it with the gnocchi au gratin, cheddar cheese and mustard sauce. Decorate with fresh chives, curry and paprika powder.

4 People

DIFICULTY: Easy

4 Ibérico Tenderloin 2 teaspoons of meat juice concentrate 200 gr. of Gnocchi Grain mustard 1⁄2 tablespoon cream 1⁄2 lit milk 30 gr. butter 40 gr. flour Salt Pepper Nutmeg Orange cheddar cheese Olive oil

20mins.

IBÉRICO TENDERLOIN WITH MUSTARD SAUCE AND GNOCCHI AU GRATIN

IBÉRICO LOIN STUFFED WITH FIGS AND PLUMS WITH RED PORT WINE SAUCE

Method

We soak the dried figs and pruned with brandy for 24 hours, then we stuff the loin with the macerated fruit, rolling the piece in a thin laminate of fat and we string the joint of meat in a net for roasting. Add salt and pepper and place in a preheated over at 220ºC for 20 minutes.

Separately we will reduce red port wine with meat stock and a small amount of corn flour, a pinch of salt and sugar.

We cut the figs into quarters and caramelize them with a little sugar and a blow torch.

Presentation

1 kg of Ibérico loin Laminate of Fat 50 gr. of dried prunes 50 gr. of dried figs 1 dl of brandy 2 dl of meat stock 2 dl of red port wine Corn Flour 4 fresh figs Red fruit jelly Sugar Salt Pepper

Set aside the rice 10 minutes after the 18 minutes of cooking. Serve together with the presa cut in thin medallions.

4 People

DIFICULTY: Easy

20 mins.

Method

Presentation

We put an artichoke on one side for the chips and we clean the rest, slicing them and cooking them together with the potato, the butter and the drops of lemon juice. We sieve and then beat the artichokes to achieve a smooth thick pure, which we will aromatize with a touch of Oil of Truffle.

We cut the artichoke that we put on one side into fine laminates using a slicer, cover it in chickpea flour and we fry it in olive oil at half heat so that it is crispy.

The dry Sherry is reduced to half the volume and then we add the meat stock.

We tie the piece of loin in a net and add salt and pepper, browning it in the pan on all sides. Place it in the oven at 220ºC for around 20 minutes.

We remove it from the oven and remove the net, leaving it for 10 minutes.

We slice the filets from the piece of loin and serve them on the aromatized puré of artichoke, spreading the three mustards in different levels. Cover the meat with the reduced juice and place the crispy artichoke chips on one side.

4 People

DIFICULTY: Easy

1 kg of Ibérico loin 1 kg of artichokes 1 potato Truffle oil Chickpea Flour Olive oil Lemon Juice Butter 2 dl of meat stock 2 dl of dry sherry wine Dijon Mustard Pommery Mustard Fine Herb Mustard

20mins.

ROAST IBÉRICO LOIN MEDALLIONS WITH DIJON MUSTARD, POMMERY AND FINE HERBS

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A brand of experts The brand offers the market a wide range of Iberico pork products, being our IBERICO HAM “LEGADO” along with IBERICO SHOULDER the most important.

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This way we can offer the PLEASURE of enjoying Iberico Ham LEGADO with such an important and valued aspect as HEALTH, because: Our IBERICO HAM “LEGADO” has a number of features that makes it healthy: we got an UNSATURATED FATTY ACIDS LEVEL (GOOD FATS) that allows us to offer the market a product with AN OPTIMUM LEVEL OF OLEIC ACID, that has a positive impact on our health.

High capacity Thanks to modern facilities, equipped with the latest technology and all the resources needed to satisfy a demand of about 400.000 pieces of Iberico hams and shoulders.

This means that although the Iberico ham is more linked to adults it is also a product that young people may enjoy, providing us a variety of pleasant moments and different ways of consumption. We are doing our bit here by developing the ideal formats of self-service: sliced products.

High quality Thanks to our continuous research, we have improved genetics and have an exclusive system of animal breeding and feeding that allows us to provide the market on a regular and homogeneous basis with a reliable and excellent quality product.

What differs us from our competitors and helps us provide a high quality?

Our successful genetic selection, breeding and feeding (R&D) Oleic acid level of Iberico Ham

Cebo

Recebo

Legado Ibérico

Global Consumer Acceptability Test

Bellota

We offer an optimal level of oleic acid (a product of higher quality)

Cebo

Recebo

Legado Ibérico

Bellota

We are a Cured Iberico Ham “CEBO" of maximum sensory quality (flavor, texture, aroma ...)

In these benchmarks we see that our quality level is above average in the category “CEBO”, being the acceptability of our product even above values of “recebo” Test of sensorial quality of Iberico ham LEGADO (TECAL). University of Extremadura.

An exceptional taste of Iberico Ham and the best value for money of the market make us the Nยบ 1 in sales.

Source: AC Nielsen - Pieces Mercado Volume TAM JJ11

ALIMENTACIÓN, S.A. Avda. Antonio Fuertes, 1 • 30840 - Alhama de Murcia (Murcia-España) • +34 968 636800 • +34 968 636723 • elpozo@elpozo.com

www.elpozo.com