Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
  • Español
  • English
Ham sandwich soup
07Recipes

Capa Negra
cebo iberico pork backham
50% iberico breeding
sandwich soup

Recipes

Ingredients

  • 200 g cooked ham
  • 300 g Capa Negra cebo iberico pork backham 50% iberico breeding
  • 40 g butter
  • 3 g garlic
  • 750 g milk
  • 375 g cream
  • 375 g water
  • 75 g spring onion
  • 20 g bread
  • Salt and pepper

 

In addition:

  • Fine breadsticks
  • Slices of Capa Negra cebo iberico pork backham 50% iberico breeding
  • Chervil

flechaCebo iberico pork backham 50% iberico breeding

Preparation

  • Melt the butter and lightly fry the garlic and spring onion for 4 minutes.
  • Add the two types of ham, the bread and continue frying for 4 more minutes without letting them brown.

     

  • Warm the cream, water and milk and add to the pan. Boil and let it reduce on a low heat for a further 7 minutes.

     

  • Liquidise with a hand blender and put it through a vegetable mill.
  • Serve in bowls and decorate with fine breadsticks wrapped in slices of ham and a few chervil leaves.
logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

CAPA NEGRA

Icono localización

Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

Icono teléfono

Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
Capa Negra