by Ignacio Medina · El País · tapa dura · ISBN 9788498152968
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«Carne de cerdo» is Ignacio Medina's cookbook, published by El País in hardcover (69 pages, in Spanish).
The book traces the role of pork as a historical staple of Spanish cuisine: its meat, transformed into sausages or preserved in brine, was the basis of popular cooking and the only source of animal protein. It also deals with the Iberian pig, its cured meats and the growing appreciation for its fresh cuts, and how to make the most of them in the kitchen.
The book is volume 10 of the «Cocina de El País» collection. The edition is illustrated.
For fans of traditional Spanish cooking and readers interested in the role of pork as a historical ingredient.
