Juanlu Fernández (Lú Cocina y Alma*) creates an innovative and exclusive video recipe book with Iberian hams, sausages and meats from Montesano Extremadura to brighten up the holidays
A creative chef, world-class Iberian products . The García Pascual family, owners of Montesano Extremadura , a renowned brand of acorn-fed Iberian products in Jerez de los Caballeros (Badajoz), has teamed up with the famous chef Juanlu Fernández (one Michelin star at his Lú Cocina y Alma de Jerez de la Frontera) to, throughout these Fiestas, and until January 2021, offer the general public, through their social networks, a collection of exclusive videos with unpublished recipes suitable for making at home using the brand's Iberian hams, sausages and meats.
/wp:paragraph wp:paragraphTo follow the video recipes: facebook.com/GrupoMontesano .
/wp:paragraph wp:paragraphThe videos, about 2 minutes long and presented by Juanlu Fernández, propose a fun culinary game with the various Iberian products from Montesano Extremadura such as ham, sobrasada, blood sausage, salchichón, presa, sirloin, cheek, the delicious lomito, bacon, chorizo, pluma, fuet, secreto or morcón, each and every one of them treated, with the original style of the Andalusian chef, in fun and easy recipes such as mollete, ravioli, tartare, stew, tataki, brioche, taco, ajoblanco, saam, migas, montaditos, potatoes or cachopo.
/wp:paragraph wp:paragraphIn all of them, in addition to exalting the Montesano Extremadura Iberian products, the chef has introduced joyful doses of creativity, creating a video-recipe book that is not only unique and exclusive, but also generates new, exciting and surprising combinations of flavours and textures that propel the Dehesa de Extremadura to new horizons of gastronomic pleasure.
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It is enough to mention preparations such as the Montesano Iberian blood sausage ravioli with cabbage broth, the provocative Montesano Iberian sausage tartare, the Montesano Iberian pork tataki with payoyo cheese, the Montesano Iberian sirloin brioche with whisky or the Montesano Iberian morcón with boletus foam and cured egg yolk, among many others.
/wp:paragraph wp:paragraphJuanlu Fernández's collaboration with Montesano Extremadura is, in this new and creative collection of videos, the purest expression of the philosophy of the Extremadura brand: Cult of the Iberian.
/wp:paragraph wp:headingAbout Juanlu Fernandez
/wp:heading wp:paragraphRestaurant Lú Cuisine and Soul (Jerez de la Frontera, one Michelin star)
/wp:paragraph wp:paragraphRestaurant Maison Lú (Marbella)
/wp:paragraph wp:paragraphHe started his career at the age of 14, in various renowned pastry shops in Andalusia. After his “sweet” training, he entered the kitchen through the front door: Martin Berasategui* of Lasarte (Basque Country). From there, always with Martin, he continued at the MB of the Abama hotel (Tenerife), as second chef, before spending two years with Paolo Casagrande (chef of Lasarte* in Barcelona, owned by Martin Berasategui). His fame began to grow back in Andalusia, over the 10 years he worked as the gastronomic manager and right-hand man at Ángel León’s Aponiente*.
/wp:paragraph wp:paragraph Juanlu finally emerged as one of the “greats” in 2017, when he opened his own restaurant, Lú Cocina y Alma de Jerez, with which he quickly earned his first Michelin star thanks to his innovative and unorthodox style. Shortly afterwards, he opened Maison Lú, on Marbella’s “golden mile”.
Today, in addition to the Michelin, it has two Repsol Suns.
About Montesano Extremadura: family, passion and excellence for 2021
/wp:heading wp:paragraphThe rich pastures of Extremadura , the 100% Iberian pigs, the advanced R&D&I and the leisurely five years of curing make the 100% Iberian acorn-fed hams from Montesano Extremadura unique, delicate and refined pieces that are not only at the top in Spain, but also in the world, present in more than 40 countries.
/wp:paragraph wp:paragraphThe history of Grupo Montesano begins with its founder, Martín García Garzón , a native of Salamanca living in the Canary Islands who in 1965 took the first steps in the creation of an emblematic company in the meat sector, heir to a strong family tradition that has its roots in his land of origin, Fuente de San Esteban (Salamanca) , and which today extends throughout the world, in its third generation, thanks to the successor taken by his three children: Jaime, Carmen and Raúl.
/wp:paragraph wp:paragraphThe group expanded in 1996 with the acquisition of a 100% Iberian farm in Jerez de los Caballeros, Badajoz : Montesano Extremadura was born, a modern farm with more than 16,000 hectares of land for raising the animals in freedom and caring for them for up to two montaneras.
/wp:paragraph wp:paragraphIn 2000, it was the first Spanish company to export ham to Japan, Mexico and Peru; in 2008, it was the first Iberian company authorised to enter China . Today, Montesano reaches more than 40 countries on five continents, with the guarantee of being one of the first brands in the sector to adhere to strict compliance with the Iberian quality standards in force in Spain and Europe, in addition to those governing the Dehesa de Extremadura Designation of Origin .
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