Pork

Customers often rave about the pork in the restaurant and as it is Spain’s most popular meat, we almost always have it on the menu. Perhaps more than any other meat, it is really important to use good-quality pork, for the difference is staggering when you come to cook it. Normal pork can be very flabby, watery and tasteless, whereas an organic or free-range cut is leaner, drier and has much more flavour. We also try to use specific breeds such as Middle White or Gloucester Old Spot which are known for their flavour and texture.