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Published June 2nd 2017
This dish ranks high in the Artemis Grill menu in terms of flavour and technical execution. What appears like slices of marbled tuna wrapped in seawood at first glance is actually the Iberico Pork Presa.
Chef Fernando Arevalo uses the shoulder cut of the Iberico pig, also known as 'Presa'. It is a marbled piece of meat that sits where the loin meets the shoulder. The meat is marinated, patiently roasted to medium and then coated in squid ink soaked breadcrumbs.
Each morsel of the pork delivers a juicy and fatty mouth feel that is balanced by the dry and crumbly texture of the coating. The accompaniment of thin apple slices and butter turnip provide sweet and tart overtones.