Poached and seasoned ear

Tasty and tender, this delightful classic from Spanish cuisine is ideal as a tapa. The simplicity of its preparation and delicious flavour always makes this recipe a success.

Format: monoskin 400 g, 500 g y 1’5 Kg.

Microwave: Scoop out the contents, season to taste, heat at maximum power for 6 minutes, let stand for 30 seconds and consume.


Pan or griddle: Remove the contents, season to taste, put a little oil in the pan or griddle and cook over medium heat, stirring for 8 minutes.


Fryer: Scoop out the contents, season to taste and fry for 5 minutes in oil at 150ºC.

Cooked ear (Pork ear, salt, preservative (sodium acetates), emulsifier (mono- and diglycerides of fatty acids), preservatives (lactic acid, sodium nitrite)), salt, spices, sugar, antioxidant (sodium ascorbate) , preservatives (sodium acetates, lactic acid, acetic acid), crushed garlic (90% garlic cloves, 10% salt), dextrose, aromas.


Energy: 451 Kj – 106 Kcal

Fat: 10 g / of which saturated: 3,6 g

Carbohydrates: 1,1 g / of which sugars: 0,8 g

Proteins: 22 g

Salt: 1,5 g