Grilled Iberian Pork Shoulder (Presa Ibérica al Carbón, Cremoso de Patata Cítrico y Realis de Apio)

Grilled Iberian pork loin served over a creamy potato purée, topped with tender microgreens and chopped celery. A drizzle of dark sauce enhances the dish.

Bodega La Tercia - Alcázar de San Juan

The tapas dictionary

iberica

Made with ibérico pork, from a native Iberian breed whose meat is prized for its deep flavour and marbled fat.

presa

A cut of pork, usually ibérico, from the top of the shoulder next to the loin. Juicy and well marbled.