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Iberico Fillet (400g)


Product Description

Iberico pork comes from wild swine that have grown up foraging for acorns amongst the undergrowth in the picture-perfect forests of southern Europe.
Note: 400kg serves approximately 2 portions.

Ibérico pork fillet with trintxat potatoes


Iberico Pork Fillet
paprika 1 tsp, plus a pinch
dried oregano 1 tsp
ground cumin ½ tsp
garlic chopped to make 1 tsp
olive oil
potatoes 500g, peeled and cubed
savoy cabbage 150g, chopped
pancetta cubes 100g
garlic 1 clove, chopped


STEP 1.Marinate the pork fillet with all the spices and the garlic, 2 tbsp oil and a pinch of salt, and chill for at least 2 hours, or overnight if possible.

STEP 2.For the trintxat, cook the potatoes and the cabbage in boiling salted water for about 20 minutes, then drain and mash them together.

STEP 3.Fry the bacon and the garlic in 1 tbsp of olive oil in a frying pan until golden, then add the potatoes with the cabbage and mix well. Set aside while you make the pork.

STEP 4.Heat the oven to 220C/fan 200C/gas 7. Remove the pork from the marinade and sear the pork fillet in a hot pan in 1 tbsp oil on all sides for 10 minutes. Transfer to the oven and cook for 20-25 minutes until cooked through. If you have a meat thermometer, the middle should reach 70C. Remove from the pan and rest for 10 minutes under foil. Reheat the potatoes gently in the frying pan and season.

STEP 5.Slice the pork and serve with a drizzle of olive oil and a pinch of paprika to finish, and the potatoes on the side.


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