RESTAURANTE LA CASONA DE PAU BERMEJO – LA LAGUNA

The dish: The iberian pork shoulder is oven cooked in papillote, it has been previously salted and perfurmed with manzanilla flowers and leaves, and watered with manzanila wine. 16º oven for 20 minutes. The meat is intense and juicy. It is served ove mushed Canary potatoes together with beans cream in green curry, topped with goat cheese sauce. (Pau Bermejo, chef).

Tenerife Wine: Marba tradicional red 2016. Intense with volcanic touches, perfect to balance the richness of the meat. Its flowers scents also enhance the manzanilla fragance within the pork. (Javier Olmedo, maitre).