Roasted Iberian shoulder with figs

Roasted Iberian shoulder with figs

INGREDIENTS:

• Roast Iberian shoulder
• Figs
• Grapes
• Quince
• Rocket
• A glass of white wine or vermouth

METHOD:

Cooking the Casa Boix roast Iberian shoulder of pork is as simple as baking it at 180º C for two hours and adding a glass of white wine or vermouth at the beginning and another at the end of cooking. Carve the roast Iberian shoulder and serve. To create a contrast between sweet and savoury, halve several figs and add some diced peeled grapes and pieces of quince. A few rocket leaves will add a touch of colour.