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Cochinillo confitado en placa

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.

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Descubre las mil y una posibilidades que te ofrece el canelon XL

Discover the thousand and one possibilities offered by Canelon XL

One of the characteristics that define Exquisitarium products is their versatility. Once regenerated, our frozen ready made meals can be presented with different layouts and garnishes. This allows for the creation of various dishes using the same basic product, thus giving them a personalized “trademark” touch.

In this publication, we want to present you with a product that offers infinite presentation options: Canelon XL cannelloni. In popular culinary imagination, cannelloni falls under the category of a main course served at important celebrations. How would you like to turn this conception around? What do you think about introducing cannelloni as an appetizer or an entrée?

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Slab of suckling pig with lagavulin reduction caramelized peach and crispy pumpkin

SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN

Product code: 2154 slab of suckling pig confit

Suckling pig:

Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).

Caramelized peach: 

Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.

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Crispy pig's trotters with shrimp, their pulp, and mild aioli

CRISPY PIG’S TROTTERS WITH SHRIMP, THEIR PULP, AND MILD AIOLI

Product code: 4305 pig’s trotters roll

Crispy pig’s trotters: Once the roll is defrosted, cut it into slices approximately 2 cm thick and grill or cook in a nonstick pan until the gelatin is caramelized on each side.

Shrimp:

Season and grill until done. Peel and cut into slices 3 mm thick.

Shrimp pulp:

Mash the heads of the shrimp and strain them through a chinois, crushing until extracting all the juice.

Mild aioli:

Prepare an aioli with very little garlic and leave it semi-assembled. It must maintain a creamy texture

 

paella base

PAELLA BASE

What comes to mind when you think of “summer”? Heat, beaches, vacations… and of course a nice paella. Foreign tourists who visit our country in the summer have the same thought—they don’t want to leave without tasting it. Making a good paella isn’t easy, and it takes a lot of time, time that restaurants and chiringuitos on the beach often don’t have.

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Exquisitarium laQina

laQina, exQuisitarium’s new culinary space

laQina is exQuisitarium’s new culinary space. , hosting the following activities:

  • Cooking classes. We are active participants in the Impulsa2026 programme, which aims to promote social activity in the area, and we give this activity a culinary spin.
  • Tastings/presentations and pairing of products from different areas. Wine, cheese, oil, ….
  • A culinary space to present products to business groups and foodies.
  • Training the sales force and their clients on our products.

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