Iberian ham soup with langoustine and pork tails


90 min

17 h cooking, 4 h marinating, 1 h 45 min cooking, 1 h confit

Dewlap marinade

● 8kg Duroc pork dewlap
● 250g salt
● 125g sugar
● 66g smoked Vera paprika

Cooked Iberian pork tails

● 20 Iberian pork tails
● 1l white wine
● 1l water
● 4 cayenne peppers
● 1 tsp sea salt
● 10 garlic cloves
● 20g black pepper

Parmesan tile

● 50g parmesan
● 30g egg white


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