This dish would showcase the culinary skills of talented Executive Chef Fernando Arevalo. The pork was slow cooked for 24 hours (if I remember correctly!) before grilling it with a squid ink crust. That explains the black and crispy exterior you're seeing here.
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This delightful Iberico was served with cognac apple, apple compote, buttered turnip, dolcemente and almonds. Taken during a tasting.