Iberian pork carpaccio, blood orange emulsion, cured Manchego shavings, black sea salt and EVOO
Carpaccio de presa iberica, emulsion de naranja sanguina, lascas de manchego curado, sal negra marina y AOVE
€18
El Globo Tavern · Bilbao
Nutrition
≈ 350 kcalper portion of about 100 g
- Protein22%
- Fat71%
- Carbohydrates7%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Raw, thinly sliced Iberian pork loin seasoned with blood orange emulsion and cured cheese.
- Cuisine
- Spanish
Typical ingredients
- iberian pork
- blood orange
- manchego cheese
- black sea salt
- extra virgin olive oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
Did you like this dish?