Hommage To Iberian Pig Snout, Ear, Jowl And Stock With Potato Foam

Martín Berasategui has dedicated this dish to one of the most emblematic characters of Spanish, and for that matter international gastronomy: José Gómez “Joselito”. With the remains of its majesty the Iberian pig, he achieves here an outstanding recipe. The preparation is virtuosic and the flavor transmitted is truly delicate. The bones used in the immaculate stock give it a clearly identifiable character. The essence is reinforced with the flavors of the snout, ear and jowl, parts that provide a discernible personality and infinite tactile richness. It is supple, gelatinous-cartilag...