The best restaurants in Cantabria will be overflowing with the flavour of FISAN Acorn-Fed products during the upcoming dates from March 30th to April 2nd.
The most prestigious restaurants to be found in Cantabria will be participating in the FISAN Acorn-Fed Gastronomic Sessions that are to take place on the upcoming dates from March 30th to April 2nd. During these sessions each one of the restaurants and each Chef will be combining their creativity with the extraordinary quality of the FISAN Acorn-Fed Hams, Loins and Sausage Meats and, of course, with FISAN Acorn-Fed Fresh Pork Meats, the same obtained from the recently closed campaign in order to offer their own particular overview of the products in a very singular menu.
Eleven different menus, eleven different proposals, which with their originality will be more than covering the expectations of the public. Thus, if you are lucky enough to be spending this upcoming weekend in Cantabria, you will be able to enjoy the opportunity to choose from among the available options. And if you have not foreseen visiting this beautiful land these days, then try to make a little change to your plans. The combination of Flavours is more than worthy of it!
Here below you will find the eleven tasting menus in absolute detail and at the end of the article there is also a PDF document that includes all the options and that you can download. Also, if you are interested in any of the restaurants in particular, all you have to do is click on the name at the start of the menu and it will lead you directly to the restaurant’s site. We hope to see you there!
THE ELEVEN ACORN-FED TASTING MENUS
ENTRÉE
FISAN Gran Reserva Acorn-Fed Ham
FISAN Acorn-Fed Loin
FISAN Acorn-Fed Chorizo
FISAN Acorn-Fed Salchichón
MAIN COURSES
FISAN Acorn-Fed Pork Carpaccio with Wine Ice Cream
FISAN Acorn-Fed Pork Cheek Tart with Wild Mushrooms and Vegetable
Grilled FISAN Acorn Fed Secreto (Butcher’s Cut) Hamburger with Foie, Wakame Seaweed and Vegetable Chips
FISAN Acorn-Fed Pluma (Butcher’s skirt cut) simmered at low temperature with Pineapple Chutney
FISAN Acorn-Fed Pork Filet Mignon with Potato Terrine and Truffle Sauce
DESSERT
Manchego Cheese Flan with Orujo (Pomace Brandy) Biscuit
MAIN COURSES
Oyster with caramelized FISAN Acorn-Fed Pork Jowls
FISAN Acorn-Fed Ham with Melon Our Way
Breaded European Anchovies Stuffed with FISAN Acorn-Fed Lard
FISAN Acorn-Fed Pork Cheeks Aromatized with Solera Vermouth
DESSERT
Frozen Milk Cappuccino with Cocoa Foam
Wines
Denomination of Origin Rueda: Valdecuevas
Denomination of Origin Ribera del Duero: Alidis Roble
MAIN COURSES
FISAN Acorn-Fed Ham Bread Sticks
FISAN Acorn-Fed Ham Soup with Egg Yolk and Castilian Torte
FISAN Acorn-Fed Pork Tenderloin Tartar with Pickled Red Ramales Spring Onions
FISAN Acorn-Fed Presa (shoulder cut) Carpaccio with Cantabrian Wines in Vinaigrette Sauce, Hazelnuts and Foie Shavings
FISAN Acorn-Fed Pork Pluma (Butcher’s skirt cut) Mille-Feuille with Pickled and Stewed Vegetables in different textures
FISAN Acorn-Fed Pork Cheeks with Vanilla, Grapefruit and Carrots
DESSERT
Máscaros Torte with Yogurt, Raisins and Blueberries
MAIN COURSES
FISAN Gran Reserva Acorn-Fed Ham
FISAN Acorn-Fed Loin
FISAN Acorn-Fed Chorizo
FISAN Acorn-Fed Salchichón
FISAN Acorn-Fed Secreto (Butcher’s Cut) Escabeche Salad with Foie and Apple Vinaigrette
Roasted FISAN Acorn-Fed Presa (shoulder cut) with mashed Potatoes and Green Bean Salad
DESSERT
Flan
LA CASONA DEL JUDIO RESTAURANT
MAIN COURSES
FISAN Acorn-Fed Ham
FISAN Acorn-Fed Tenderloin Steak Tartar with Shavings of FISAN Acorn-Fed Lard
FISAN Acorn-Fed Presa (shoulder cut) Cannelloni
Glazed FISAN Acorn-Fed Pork Cheeks with its Pil-Pil Sauce
DESSERT
Orange and Pumpkin
ENTRÉE
FISAN Acorn-Fed Ham with Bread Crumb Bun with Tomato Spread
MAIN COURSES
FISAN Acorn-Fed Presa (shoulder cut) Sushi with Arugula, Mizuna Greens, Parmigiano Reggiano Cheese and Mustard in Textures
Raclette of Baked Potatoes and FISAN Acorn-Fed Salchichón with White Truffle Oil
Rejos Chilli Peppers Bao Bun with FISAN Acorn-Fed Pork Jowls
FISAN Acorn-Fed Pork Cheek Cubes in Red Wine with Natural Apple
DESSERT
Pasiego Fresh Cheese Foam with Blueberry Sweet Cream and Cookie Sand
ENTRÉE
FISAN Acorn-Fed Ham
MAIN COURSES
Pepper Stuffed with FISAN Acorn-Fed Pork Cheeks and Crispy Fried Pork Rind
FISAN Acorn-Fed Secreto (Butcher’s Cut) with a Bouquet of Vegetables
FISAN Acorn-Fed Pluma (Butcher’s skirt cut) with Foie and Potato Emulsion
DESSERT
Pasiega Cream
ENTRÉE
Hand Carved FISAN Acorn-Fed Ham
MAIN COURSES
FISAN Acorn-Fed Presa (shoulder cut) Carpaccio prepared at your table with 15 Year Aged Parmigiano Reggiano Cheese and Black Truffle
FISAN Acorn-Fed Pork Jowls with Poached Egg, Potato and Foie
Stewed FISAN Acorn-Fed Pork Cheeks with Soy, Vegetables and Wild Mushrooms
DESSERT
Black Chocolate Truffles, Roasted Almond Ice Cream and Orange Sauce
ENTRÉE
FISAN Acorn-Fed Ham
MAIN COURSES
FISAN Acorn-Fed Secreto (Butcher’s Cut) Escabeche Salad with Confit Peppers and Fresh Cheese Mousse
Monkfish with FISAN Acorn-Fed Pork Jowls, Potato Parmentier and Meat Juices
FISAN Acorn-Fed Secreto (Butcher’s Cut) simmered at low temperature with a combination of Wild Mushrooms and Boletus Court-Bouillon
DESSERT
Lebanese Orange and Almond Pie
CLUB NAÚTICO DE LAREDO RESTAURANT
MAIN COURSES
Sweet and Sour FISAN Acorn-Fed Ham Salad with Micro-Vegetables, Tomato Tartar and Guacamole Ice Cream
Low temperature FISAN Acorn-Fed Pork Jowl Confit with Grilled Octopus and Potato Foam
FISAN Acorn-Fed Tenderloin on a Bed of Creamy Broccoli and Anchovies with Boletus Sauce
FISAN Acorn-Fed Pork Cheeks Stewed in Red Wine with Gizzards Risotto
DESSERT
Caramelized Cream with Lemon Ice Cream and Green Apple Soup
ENTRÉE
Broth with FISAN Acorn-Fed Ham Croquette
MAIN COURSES
Crispy FISAN Acorn-Fed Chorizo Pizza with Mushrooms and Aged Cheese
Marinated FISAN Acorn-Fed Tenderloin Carpaccio with Tangerine, Vitelotte Potatoes and Tresviso Cheese
Poached Egg, Fresh Pea Pods and FISAN Acorn-Fed Truffled Salchichón
Artichoke, FISAN Acorn-Fed Pork Jowls, Scallop and Ink Parmentier
FISAN Acorn-Fed Presa (shoulder cut) Tataki with Pineapple and Mustard
DESSERT
Fresh Cheese Ice Cream, Marinated Strawberries and Cookie Crumble
