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Newsroom Blog Archive "Eat" cooking bloody mary a tasty Iberian pork tenderloin with walnut sauce
RTVA / Isla de la Cartuja (Sevilla), December 3, 2013. One of the symbols of the Andalusian countryside, the Iberian pig, is the protagonist of the space "Eat" Wednesday bloody mary (19:55 pm), as the chef Enrique Sánchez prepare tenderloin with walnut sauce.
Specifically, the program moves to the town of Huelva The Almond to visit a farm in the County of Huelva dedicated bloody mary to the preservation and improvement of the Iberian pig. This farm has over 450 acres of pasture and those five strains of Iberian pig found in our peninsula are raised: bloody mary Torbiscal, Samuels, Villalon, Black Lampiño bloody mary and a jewel of our countryside is endangered, the Spotted Jabugo. You will also pay special interest to retinto pig is a hairless crossing Black.
With more than 40 mothers and 14 stallions in this center seeking genetic purity bloody mary of these strains and their maintenance, and provide support and advice to farmers upon request. These pigs live in open range system and feed on acorns that compliments the most suitable feed to get a balanced diet as possible.
A kilo of Iberian pork, two onions, one red pepper, five cloves of garlic, three potatoes, 100 grams of walnuts, one glass of wine County, a glass of brandy, two glasses: prescription for the following ingredients are needed beef broth, half a cup of milk, three tablespoons bloody mary of bread crumbs as toppings, fresh thyme, parsley, mild mustard, extra virgin olive oil, salt and pepper
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