Pancetta with almond milk

Pancetta with almond milk
Chef: Isaac Salaberria
Country: España
City: 20120 Hernani (Guipúzcoa)
Address: Ctra. de Goizueta
(+34) 943550031

We had not rewarded this great dish of Isaac Salaberria’s, and we do it now because rectification behooves the wise. The reason for this mandatory recognition: for some time it has garnered the highest praises from authorities as well as being the most oft-ordered by the restaurant’s clientele.

The Iberico pancetta with almond milk cup is patent, emphatic testimony to this young, clairvoyant chef’s style, which, as we have always said, is one of the three or four most developed on the Spanish scene. It surpasses all of the recipes created to date in essentiality: one main ingredient and two sauces. It adheres fully to the use of stocks, consomés, infusions… which define the work of artists. The low temperature cooking technique is used, as in many recipes: his scallops over a seasonal mushroom and olive oil cream infusion, horse mackerel with liquefied watermelon, tomato and tapioca garnished with garlic flowers, cod confit with pig’s ear and Bomba rice, etc. In this case, the pieces of Iberico pancetta, each weighing some three kilos, are submerged in a reduced vegetable stock (onion, carrot, garlic, salt and pepper), which is maintained at a stable temperature of 80º C for 9 hours. When ordered, it is cut and browned in the pan. Such a delicious piece—most importantly melts in your mouth, with some meaty parts (the loin) coated in a fragrant pork essence with eucalyptus oil; and served on the side, in a different space, is a magical cupful of almonds, to be delicately sipped and intermingled with the fat of the pork.

The Recipe



  • Pork juice, with spring onion and parsley
  • Oil infused with eucalyptus
  • Iodized salt
  • Garlic
  • Thyme
  • Sugar
  • Olive oil

Almond cream:

  • 1/4 l milk
  • 1/4 l cream
  • 200g sliced almonds
  • Sugar
  • Amaretto
  • Almond concentrate


Prepare the marinade with the listed ingredients and marinate the pancetta for 48 hours. Once time has elapsed, cook the pancetta in a reduced stock for 8 hours at 85º C.

Prepare the almond cream with all of the ingredients for 40 minutes.

Prepare the pancetta, roasting it until crispy. Coat it in the juice and eucalyptus-infused oil. Serve the almond cream in a glass on the side.