Best of Spain Kit
20 Quail Breasts, 10 Rabbit Legs, 2 Pork Shoulder Steaks
Spain raises some of the finest quality meat in the world, including legendary Iberico Pork. This sampler includes excellent cuts from three different varieties.
Each Spanish Meats Sampler contains:
Twenty Boneless Quail Breasts (in 2 packs)
Ten Rabbit Hind Leg Quarters (in 1 pack)
Two Iberico Pork Shoulder Eye Steaks (in 2 packs)
Urgasa Quail is raised cage free on a vegetarian diet. The meat is air chilled for superior texture & flavor.
Grupo Hermi Rabbit is raised to European chefs’ high quality standards on a vegetarian diet . The meat is air chilled for superior texture & flavor.
Iberico Pork is a legendary Spanish breed that is considered amongst the finest pork in the world – it’s renowned for its sweet, rich flavor and succulent texture.
Included in your package will be printed recipes (with accompanying shopping & prep lists) using all three proteins in different dishes paired with Spanish flavors: Quail Breasts with Red Romesco, Iberico Pork with Garlic, Olives & Peppers, Braised Rabbit with Citrus, Saffron & Potatoes.
Store frozen meats in your freezer until you need them, then thaw before cooking.
RECIPES & TIPS
Quail breasts cook very quickly and are best pan seared or grilled on skewers. Their small size makes them ideal for appetizers or light meals.
Rabbit legs are a meaty cut best slow cooked (braised or sous vide) until fork tender.
Iberico shoulder eye steaks can be pan seared, grilled, or roasted, or sliced into steaks before cooking for faster searing or grilling.
Before cooking, trim any silverskin off (how to remove silverskin).
It doesn’t take more than salt & pepper to make Iberico pork delicious, but you can also rub, brine, or marinate it do add extra flavor.
The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving. However, Iberico is often served more rare (around 135°F) in Spain.