Meat recipes

Course Cooking with Game

Frankfurter of Wood Pigeon with Truffle and Mustard Hollandaise Sauce

See recipe

Course Cooking with Game

Stewed Stuffed Partridge Bordeaux Style

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Course Cooking with Game

Escabeche of Rabbit and Carrots

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Course Mexican Tacos

Mixiote Tacos

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Course Mexican Tacos

Cochinita Pibil Tacos

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Course Mexican Tacos

Tacos de Carnitas

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Course Mexican Tacos

Tacos al Pastor

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Course Greek Cuisine

Mince and Rice: Stuffed Tomatoes

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Course Greek Cuisine

Street Food: Souvlaki

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Course Nikkei Street Food

Sautéed Loin with Sahofan Noodles

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Course Nikkei Street Food

Pachikay Chicken Broth

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Course Peruvian Fine Cuisine

Barbecued sweet breads with wine reduction

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Course Nikkei Cuisine

Asado ponja

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Course Creative Burgers

Smashed burgers

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Course Creative Burgers

Jucy Lucy

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Course Traditional Peruvian Cuisine Reinvented

Rice with pork

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Course Sous Vide at Home

Suckling pig in orange sauce with cinnamon potatoes

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Course Sous Vide at Home

Rested Tequila foie gras with plums

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Course Cooking with Pork

Tongue with capers, soup consommé

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Course Cooking with Pork

Suckling pig broth cannelloni with Mallorcan fried brains

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Course Cooking with Pork

Spice meringue with suckling pork rillettes

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Course Cooking with Pork

Bacon tartare with pickled Hollandaise

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Course Cooking with Pork

Tomato Chicharrón Snack

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Course New Traditional Spanish Cuisine

Marinated beef sirloin with béarnaise sauce

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Course New Traditional Spanish Cuisine

Pork cheek and parsnip pasty (empanada)

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Course Spanish Tapas and Pinchos

Sauteed sweetbreads

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Course Spanish Tapas and Pinchos

Beef tripe

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Course Spanish Tapas and Pinchos

Cuttlefish Pica pica

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Course Spanish Tapas and Pinchos

Pincho of spicy sausage fritter

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Course Spanish Tapas and Pinchos

Little glass of beef carpaccio

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Course Spanish Tapas and Pinchos

Montadito of black pudding and quail egg

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Course Spanish Tapas and Pinchos

Mini pepito roll of steak, mushrooms and red peppers

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Course Spanish Tapas and Pinchos

Croissant stuffed with cream cheese and Iberian ham

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Course Spanish Tapas and Pinchos

Pincho of chicken pieces and crispy pork rind

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Recipes by Fina Puigdevall and Martina Puigvert

Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary

See recipe

Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments

Pork loin

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