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Grillocracy - August 31, 2016
Grillocracy

Ibérico de Bellota Pork Sliders with Rosemary-Garlic Aioli

Clint Cantwell

I've eaten a lot of burgers during my life but the moment I put one of these Ibérico de Bellota sliders in my mouth I knew that all of those others before it were a sham.

Introduced by La Tienda, the ultimate online marketplace for Spanish foods and cookware, Ibérico de Bellota pork sliders feature ground acorn-fed Ibérico pork that has been seasoned and ground by a local artisan sausage maker. The result is the most flavorful, juiciest pork burger you will ever experience. Rounding out the full flavored burger is a slice of melt-in-your-mouth cured Ibérico ham, mild goat's milk cheese, and a rosemary-garlic aioli all of which are nestled on a fresh pretzel roll!

IBÉRICO DE BELLOTA PORK SLIDERS WITH ROSEMARY-GARLIC AIOLI

Ingredients

1/2 cup mayonnaise
1 clove garlic, finely minced
1/2 tsp. finely chopped rosemary
1 tsp. lemon juice
6 Ibérico de Bellota pork sliders
Sliced cured Ibérico ham
Mild sheep's milk cheese such as Roncal, thinly sliced
6 pretzel slider rolls, split

Instructions

Prepare grill for for medium-high cooking, approximately 425 degrees.

In a small mixing bowl, combine mayonnaise, minced garlic, rosemary, and lemon juice. Blend well and refrigerate until ready to use.

Place Ibérico de Bellota pork slider on the grill and cook for approximately 4 minutes per side until they reach an internal temperature of 145 degrees, adding 2-3 thin slices of sheep's milk cheese to the top of each slider during the last 2 minutes of cooking.

To assemble the sliders, spread a thin layer of the rosemary-garlic aioli on the tops and bottoms of the slider buns. Place a Ibérico de Bellota patty on each bottom bun then add a slice of Ibérico ham and the top bun. Serve immediately.

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