Newly installed in the headquarters on calle Aragón, Carles Gaig continues with his work of renovating traditional Catalan cuisine that he has been doing for years (his stuffed cannelloni and rices are legendary). The suckling pig is deboned and served in the form of a terrine so that each diner receives the adequate proportion of meat (incredibly tender), fat (remarkably subtle) and skin (ultra crispy). In this version, it comes accompanied by a strawberry salad that provides a counterpoint for the fattiness of the dish.
