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  • Pomodoro Iberico

    Pomodoro Iberico by Chef Doreen Colondres Servings: 4/6 - Prep/Cooking Time: 30 minutes INGREDIENTS: 1 pound of linguini pasta, cooked al dente 14 oz. San Marzano DOP tomatoes or fresh heirloom tomatoes, chopped 6 garlic cloves, thin sliced 5 oz Fermin Iberico Chorizo Mild (Chorizo Spicy, Salami or Loin), cut in small cubes 1/2 cup [...] Continue Reading
  • Arugula & Jamon Iberico Salad

    Arugula & Jamon Iberico Salad by Chef Doreen Colondres Servings: 1 - Prep/Cooking Time: 10 minutes INGREDIENTS: Fresh arugula, cleaned Fermin Iberico Ham, Shoulder or Loin Fresh peaches, sliced Heirloom tomatoes, sliced Queso de cabra, queso fresco or fresh mozzarella Marcona Almonds Extra virgen olive oil Balsamic reduction Pinch of salt and pepper PROCEDURE: Tossed [...] Continue Reading
  • Huevos Rotos

    Huevos Rotos - Spanish broken eggs, Iberico loin, Manchego cheese by Chef José Chesa Servings: 2 - Prep/Cooking Time: 20 minutes INGREDIENTS: 2 Russet potatoes 2 farm eggs 4 oz manchego cheese 8oz Iberico loin ,50% Iberico Canola oil (to fry the potatoes) Chili oil to taste Sea salt and black pepper to taste Olive oil [...] Continue Reading
  • Brioche & Iberico Loin Cold Sandwich 

    Brioche & Iberico Loin Cold Sandwich by Chef Doreen Colondres Servings: 1 - Prep/Cooking Time: 5 minutes INGREDIENTS: Brioche Bread Iberico Loin, thin slices Manchego Cheese (or Wine Goat Cheese) Extra Virgin Olive Oil Sweet microgreens Pepper to taste Aioli (optional) PROCEDURE: Put all the ingredients together and serve!  You don’t even have to warm [...] Continue Reading