There are now all kinds of delicious pork – pork has been experiencing something of a renaissance in recent years. Since the Ibérico, the wool pig and other old breeds of pigs have been able to show how pork can actually taste, pork has been on the plates more and more often, especially during the barbecue season. Continue reading Duroc – Pork loin
Even when it comes to the traditional steak, the eye & palate need a change now and then. In the last few years, new trends for more or less unusual cuts have been popping up on the horizon. This is also the case with the Flank Steak, which has been “on everyone’s lips” for a while now. Today I had the first Flank Steak of the brand Château Boeuf – a “Bavette aloyaux “– a really huge piece of meat. Continue reading Bavette (Flank Steak)
After the many barbecues during the last days, it was time to take something out of the oven and onto the table. So, the fresh Icelandic leg of lamb came just in time – here my recipe for a delicious and uncomplicated dish:
Continue reading VIKINGYR Leg of lamb