Iberian pork lard in haute cuisine

The city of Pozoblanco has hosted the National Congress of Iberian Pork. The chefs bet on elaborations with lard and with products less appreciated than the ham, but "of great culinary value".
The well-known pastry chef Paco Torreblanca has explained the different techniques of elaboration of lard. "The whole world is talking about Iberian ham," which is the best, but there are also other products like lard or pork bacon that you have to take advantage of because they are extraordinary, and in confectionery allows a lot of play, ' said Torreblanca, in line with what was expressed with chef Juan Pozuelo and Paco Morales.

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