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This Pata Negra is deep with intense dark meaty deliciousness after being matured for whopper 46 months
with a delicious umami crust on the bottom of the pan called 'soccarat'
Allergens in bold
almost round grain with a pearly color and absorbs up to 3 times it's volume in liquid without becoming a bowl full of overcooked stodge
Tapas Cookbook, 'Tapas de Lola' Blasta Books conservas This Pata Negra is deepTwo of our favourite peeps in the culinary scene in Dublin Anna Cabrera & Vanessa Murphy are behind this colourful kitchen gem. Their renowned hospitality and craic, abundant in their fabulous restaurants Tapas de Lola & La Gordita filters through in all their mouthwatering recipes and tips in this li'l Spanish food bible. But no mistake, this is not a cookbook full of restauranty notions and foams and trallywags, This is simply, a beautiful cookbook
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