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Marinated loin of Ibérico pork with Roncal cheese


Lightly toast the four slices of bread. Heat the Spanish olive oil in a frying pan and cook the slices of meat until they are slightly brown. Put the warm meat on the slices of toast and place a slice of cheese on top of each one. Let the cheese melt slowly and then serve.


Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Marinated loin of Ibérico pork with Roncal cheese. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 236
Energy (kJ): 989
Protein (g): 11
Fat (g): 13.6
Carbohydrates (g): 17.5
Fibre (g): 0.7
Calcium (mg): 150.1
Vitamin B12 (µg): 0.4
Niacin (mg): 2.7

Information provided by: The Spanish Nutrition Foundation (FEN)

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