Slaughter offal
That every part of the pig is used is common knowledge. This is well known, or at least it was known, in the villages where, at this time of year, the pig slaughter was a celebration in which nothing was wasted, from the blood to the skin.
What is less common is finding other, less prized parts, the offal, which remained in the villages for the enjoyment of the locals. For example, the head, which, as with a lamb's head, was roasted in the local bakery's oven and enjoyed whole by the family: tongue, ear, brains… The offal (liver, heart, lungs) was also used for hearty and flavorful homemade stews.
Now, Joselito, one of the great Iberian ham producers, has teamed up with Javi Estévez, a top chef specializing in offal, to offer a menu that makes the most of offal with a modern twist. Until March 20th, this menu can be enjoyed at La Tasquería for a minimum of six people, by reservation only, at a price of 90 euros per person. The menu includes crispy toasted pig's ear with brava sauce, lime, and tagine; pork offal taco with chipotle and pickled cauliflower; fried pig's tails to be eaten with your hands; braised chard with raisins, pine nuts, and sobrasada; chickpeas with pig's ear… and as the star dish, boiled pig's head in the “Hong Shao” style, served Peking-style with fresh vegetables, wheat wafers, and spicy sauce. Even the dessert is made with dehydrated and fried pig skin, chocolate, and crispy corn. A contemporary take on traditions we should never lose.
