If we all agree to applaud the quality and flavor of Spanish charcuterie, few of us can boast of having tasted the finesse of pata negra.
This exclusively Iberian breed of “black-legged” pig provides meat of great taste and promises you the flavor of an incomparable ham.
Sharp as a feather and considered to be one of the best pieces of meat to cook in pata negra, pluma is very easy to cook.
To sublimate it and keep all its exquisite flavor, Stephanie Langin, the chef of the Yssingelais restaurant “At her’s” the pink grid and accompanies it with a slice of melting butternut squash “à la mode” of a focaccia.