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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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Exquisitarium company committed to the environment

Reuse:  We must buy reusable products, and we must eliminate the use of single-use products such as paper plates.

Refuse: We must refuse to use products that can’t been recycled. We need to clearly get this message across to the companies that produce these products.

Recycle: We need to recycle everything. It’s important to know what resources we have to recycle in our community.

Reduce: If we start by using less, we’ll have less to discard. When we generate less waste, we protect the environment.

Respond: We need to talk to companies and legislators, and express our opinion about the effects of certain products on the environment.

These are five ways to help improve the environment and take care of the planet.

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CHOCOLATE DONUT WITH MANDARIN CARPACCIO AND FRESH MINT

Ingredients

Reference used: 31009

Peel the mandarin and slice thinly, arrange on the base of the dish.

Heat the donut until the inside is liquid and place on top of the mandarin slices, sprinkle with mint and some lime zest. You could decorate it with a white chocolate figure.

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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