Iberian Pig’s Tails with crayfish.
The humble tail with its skin intact and crispy combines with the white immaculate flesh of the crayfish in a never ending game of pure pleasure, amplified by jamon iberico crisps.
The flesh of the tail is surrounded by streams of fat, the best tasting fat in the world!
The contrast in the texture between the skin and the subliminally soft, almost creamy fat is unbelievable.
And when you get back to Earth after this excursion into extreme pleasure, the crayfish comes into play and with its soft flesh and sweet flavor takes you to the cool ocean of elevated joy.
A crisp of jamon iberico completes the palette of tastes and you find yourself asking the simple question:
“How could I ever taste something more satisfying than this?”
The Princess has danced with the Serf, the lights are off, and the Prince with the skull on hand walks by wandering:
“To be or not to be?”
He obviously didn’t manage to get even one bite!
P.S. This dish is on the menu of the re-opened Mugaritz Restaurant, near San Sebastian in the Basque Region, which was completely rebuilt after a fire destroyed the entire kitchen and a big part of the dining area on the 15th February 2010.