SLAB OF CONFIT SUCKLING PIG
The original, since 2005
Exquisitarium began making the slab of suckling pig from the very start, in 2005, with piglets from Segovia, weighing less than 8 kg and carefully de-boned to keep the skin on the meat. We continue to do so today, with the same care. With the skin on one side of the slab, it is easier to serve crunchy. Quality makes the difference.
Pulled chicken donut
Ingredients: Exquisitarium reference: 26712 Pulled chicken Donut Pulled chicken Vegetables: vegetabl
Low temperature rib confit with peas and meat juice reduction
Code: 2175 (Placa de costilla de cerdo) Ingredientes: Slab of pork rib ref:2175 pees Meat juice redu
laQina, exQuisitarium’s new culinary space
laQina is exQuisitarium’s new culinary space. , hosting the following activities: Cooking clas
