{"id":12287,"date":"2016-07-05T06:54:05","date_gmt":"2016-07-05T04:54:05","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/en\/?p=12287"},"modified":"2022-07-06T14:35:18","modified_gmt":"2022-07-06T12:35:18","slug":"can-pere-mussona","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/en\/can-pere-mussona\/","title":{"rendered":"Ca\u2019n Pere Mussona \u2013 Fillet of the Formentera black pig"},"content":{"rendered":"

Ever since I released my book, Glorious Ibiza Food, which featured C\u2019an Pere Mussona and the extensive work they were doing to increase numbers of various livestock endemic to the Balearic archipelago, many articles have been written about this important organic farm.<\/p>\n

However there are many new developments to this essential and exciting project. The owner, a most wonderful Irishman called Ronnie, who\u2019s passion and love for the work he does is quite simply unrivalled on the island, continues to breed and work on the regeneration of the Mallorcan cow, Formentera black pig, Ibiza sheep and Ibizan chickens.<\/p>\n

These traditional breeds were simply not suited to high density and artificial methods of rearing and the chemical and hormone laced fodder needed to fatten livestock in modern day production for our food chain. These breeds thrived on an outdoor environment complimented with a varied, seasonal and natural diet and the animals matured more slowly. With the rapid increase in tourism, other breeds more hardy to industrial methods of rearing took first place and so endemic stock started to decline in numbers.<\/p>\n

The latest installment of the ongoing work at C\u2019an Pere Mussona is to introduce a Pedigree Hereford herd to the island in October of this year. This breed of cow, originated in Hereford in England and on Ibiza they will enjoy an organic lifestyle and all the benefits of living on this paradise island. These cows, raised under such conditions will produce naturally marbled beef that is succulent and full of flavor and will be sold to local butchers and restaurants ensuring that there is a plentiful supply of extremely good quality beef to the island, from the island. Most importantly this is a sustainable source of breeding.<\/p>\n

The farm has also recently acquired mature orchards of oranges, lemons and pears, trees that will now benefit from a new input of love and care. They continue to grow many vegetables, herbs and edible flowers, and have increased their production with the new land they now curate.<\/p>\n

C\u2019an Pere Mussona, simply put, are in the business of love and hard labor, they produce by far the best meat on the island and their fruit and vegetables are hard to follow. Try the butchers Can Ros (Ctra San Jose km1) or Los Gallegos (Second left turn before Pacha) to see if you can buy some for your own barbecue this summer!<\/p>\n

The very quick and easy recipe I have chosen for this issue uses the fillet of the Formentera black pig. This breed has an intense mature flavor with earthy notes. You could easily substitute for The Duroc pig or Iberico pig, both having great flavor.<\/p>\n

I have paired it with smoked paprika, a Spanish classic, and julienned Mango and vegetables for adding crisp sweet and sour notes all wrapped up in fresh Coz lettuce for the ultimate crunchy wrap-snack for a beautiful Mediterranean summer lunch.<\/p>\n<\/div><\/div><\/div>

Serves 4<\/h2>\n

Meat<\/h3>\n
    \n
  • Salt Black Pork Loin, Mango & Sesame lettuce wraps, 2 x tbspn Smoked Paprika<\/li>\n<\/ul>\n

    Ingredients<\/h3>\n
      \n
    • 800G x Pork fillet, trimmed but whole, rubbed in smoked paprika and salt<\/li>\n
    • 2 x tbspn Extra virgin olive oil<\/li>\n<\/ul>\n

      For the vegetable filling & wraps<\/h3>\n
        \n
      • 1 x small red onion, peeled and thinly sliced<\/li>\n
      • 1 x mango, peeled, de-stoned and sliced into matchstick strips<\/li>\n
      • 1 x red bell pepper, de-seeded, thinly sliced<\/li>\n
      • 1 x Romaine lettuce: trim the outside leaves then use whole leaves with the base trimmed for the wraps. 3 leaves per person should do it.<\/li>\n<\/ul>\n

        Sauce<\/h3>\n
          \n
        • 4 x tbspn Soya Sauce<\/li>\n
        • 2 x tbspn Sesame oil<\/li>\n
        • 2 x lime, juice<\/li>\n
        • 1 x clove garlic, peeled, crushed<\/li>\n
        • I x thumb ginger, finely chopped<\/li>\n
        • 1 x small red birds eye chili, deseeded, finely chopped<\/li>\n<\/ul>\n<\/div><\/div><\/div>
          <\/span><\/div><\/div><\/div>

          Method<\/h2>\n
            \n
          • Mix all the ingredients for the sauce together as soon as possible. The flavors will infuse with each minute they spend together!<\/li>\n
          • Marinate the pork fillet in the Smoked Paprika and salt for at least 1 hour.<\/li>\n
          • Pre heat oven to gas mark 3 \/ 160\u00ba.<\/li>\n
          • While the pork is marinating, prepare all your filling ingredients. Set aside on a serving plate<\/li>\n
          • Prepare and mix all your sauce ingredients. Set aside in a small sauce bowl.<\/li>\n
          • Heat some olive oil in a cast iron skillet and when hot add the pork fillet.<\/li>\n
          • Cook for around 30seconds on each side, browning all the sides, then place in the oven and cook for 30-35 minutes. Remove and allow to rest for 5-10 minutes.<\/li>\n
          • Slice the fillet lengthways then at an angle into thin strips.<\/li>\n
          • Serve on a platter with the lettuce, strips of filling and sauce bowl.<\/li>\n
          • Build your own wraps, placing the pork strips across the lettuce spine, then the vegetables on top dribble some sauce, roll up and eat with the fingers!<\/li>\n<\/ul>\n<\/div>
            <\/div>
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