Pork loin with Pedro Ximénez Reduction
Pork loin with Pedro Ximénez Reduction is a much loved dish, being easy to make with a spectacular result. The key is in the touch of sweet wine, Pedro Ximénez, which, in addition to impregnating this juicy meat...
Oxtail: coveted ragu
This stew has something in common with others such as stewed tripe, baked fish with all the trimmings, gachas, or pipirrana: they all are markedly Andalusian. But oxtail is also associated with a certain bullfighting tradition, so it is also typical outside Andalusia, for example in Salamanca, ...
Málaga Suckling Goat
Chivo Lechal Malagueño has the honour to be the first Spanish goat meat awarded a quality brand label. These goats are raised in the province of Málaga, and their meat is extremely juicy and tender.
Every region in Spain has its typical charismatic stew: cocido madrileño, fabada asturiana, pote gallego or escudella catalana. Our contribution is berza malagueña.
Málaga Salchichón Tartare
Typical Steak Tartare can be found in many different versions. Málaga’s version uses Málaga salchichón [soft cured sausage] as the main ingredient. Given the “raw” nature of the product, it is ideal, as our salchichón is only slightly cured..