Secreto Iberico & Burrata

This unique piece of meat comes from the neck of the Iberico pig. This is the one that produces the famous Iberico ham, commonly produced in the south of Spain. It has a fantastic marbling that is somewhat similar to the Kobe beef from Japan.
In Oslo you can find this cut at Annies Pølsemakeri in Mathallen and some selected other butchers around town. If they don't have it in stock, just ask and I'm sure they will provide.

Dinner for two you need:

• 350 grams of Secreto Iberico
• 2 Burrata cheeses from Italy
• 10-15 sweet cherry tomatoes
• Baby spinach or simmilar
• 1/2 red onion
• Fresh basil
• Smoked sea salt
• Good extra virgin olive oil

How to do it:
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Start out by trimming the meat to your liking. I usually cut away some of the largest chunks of fat. The marbling inside does the trick for me.
Salt it, using smoked sea salt and let it rest for 1 hour.

Heat some olive oil in a pan. I use cast iron for this.
Fry at high heat for 1,5 minute on each side. Let the meat rest for 10 minutes.

Chop tomatoes in halves and take the fresh burrata out of the box.
Plate on a large wooden cutting board. Place a burrata on each side along with tomatoes and some finely chopped red onion. Drizzle some good olive oil on top. Slice the tender meat and place it on top of some spinach. Add some of the nice olive oil here as well. Sprinkle good flaked sea salt on it all and hit it with some freshly grounded pepper.

Enjoy your little Italian-Spanish fiesta with a Roero Arneis white wine from Malvira, Piedmont.