Tender Alpujarra peas with verdina beans and acorn-fed Iberian pork jowl
€20.50
Carmen Mirador De Aixa · Granada
- Eggs
- Milk
- Celery
- Sulphur dioxide and sulphites
Nutrition
≈ 400 kcalper portion of about 300 g
- Protein17%
- Fat59%
- Carbohydrates24%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A legume-based dish featuring Alpujarra peas and verdina beans cooked with acorn-fed Iberian pork jowl.
- Cuisine
- Spanish (Andalusian)
- Origin
- Alpujarra, Spain
Typical ingredients
- alpujarra peas
- verdina beans
- iberian pork jowl
- 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.
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