So this week the famous Ibericón has been finished and here is the photo, for those of you who have not been reading this site first of all……. Shame on you! Second, a small explanation will be needed.

Ibericón is basically the best fresh cut from the Iberico pig (with the black feet and what they make the world famous Jamón from), which is not available in any other country except Spain. The cut is called Presa Iberica, and think of Kobe beef! This cut is very highly marbled and a very caramel flavour to the fat as the pig has only been eating sweet acorns. It is also customary to eat this cut medium rare.

Ok, so we have the Presa Iberica…………….. Now we add the king of all meats, BACON! But of course this is not ordinary bacon! It is a fresh belly which I paint with a mix of sweet soy sauce and Chinese 5 spice and allow it to air-dry in a walk in chiller for about 2 days. Then it gets cooked in it’s own juices at a very low temp for 10 hours in a water bath.

Take these 2 ingredients then fuse (glue) them together to make the new meat we now call Ibericón.

This entry was posted on Friday, July 3rd, 2009 at 11:52 and is filed under Food, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.