A Modern Twist on Spanish Tradition
Spain’s culinary culture is celebrated for its ability to transform simple ingredients into masterpieces. Carpaccio de Solomillo Ibérico is one of those creations that perfectly blends tradition with sophistication. Made from the prized Ibérico pork tenderloin, thinly sliced and dressed with olive oil, citrus, and garnishes, this starter offers an elegant taste of Spanish gastronomy.
Whereas classic carpaccio originates from Italy, Spain has given it a unique character by featuring its world-renowned Iberian pork. The result? A dish that is silky, flavorful, and often the star of high-end tapas menus.
The Heritage of Ibérico Pork
Ibérico pork comes from the black Iberian pigs of southwestern Spain, known for their acorn-rich diet during the “montanera” season. This diet infuses the meat with unmatched marbling, tenderness, and a nutty sweetness that no other pork in the world can rival.
Using solomillo (tenderloin), chefs create a carpaccio that melts in the mouth and carries subtle earthy flavors, balanced with citrus and delicate toppings.
Essential Ingredients for Carpaccio de Solomillo Ibérico
Creating this dish requires minimal but high-quality ingredients.
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Ibérico pork tenderloin – thinly sliced for the base
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Extra virgin olive oil – drizzled generously
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Fresh lemon juice – adds brightness and acidity
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Sea salt flakes – enhances natural flavors
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Freshly cracked black pepper – subtle heat
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Shaved Manchego cheese – for nutty richness
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Microgreens or arugula – a fresh garnish
Optional: a drizzle of truffle oil, pomegranate seeds, or roasted pine nuts for a gourmet twist.
How to Prepare Carpaccio de Solomillo Ibérico at Home
Step 1 – Preparing the Tenderloin
Freeze the pork tenderloin slightly to make slicing easier. Once firm, slice it into paper-thin pieces using a sharp knife. Arrange slices in a single layer on a chilled plate.
Step 2 – Seasoning
Drizzle the slices with extra virgin olive oil and a squeeze of fresh lemon juice. Sprinkle lightly with sea salt and black pepper.
Step 3 – Garnishing
Add shaved Manchego cheese, a handful of microgreens, and optional toppings like truffle oil or pomegranate seeds.
Step 4 – Serving
Serve immediately as a starter with crusty bread and a chilled glass of Spanish white wine or cava.
Regional & Modern Variations
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Andalusian Twist – add orange zest for a citrusy note.
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Basque Style – served on small toasts as pintxos.
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Contemporary Chefs – include edible flowers or soy-lime dressings for fusion flair.
Why It Shines as a Starter
This dish embodies elegance. Unlike heavier tapas, Carpaccio de Solomillo Ibérico is light, flavorful, and visually striking. It sets the tone for a refined dining experience, whether in a Michelin-starred restaurant or a chic tapas bar in Madrid.
Perfect Pairings
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Wine: Albariño or cava for freshness
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Side: Pan con tomate or lightly toasted bread
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Extra: A small cheese board for balance
Bringing Spanish Elegance to Your Table
With just a few ingredients, Carpaccio de Solomillo Ibérico captures Spain’s culinary philosophy: simple yet extraordinary. Preparing it at home gives you a restaurant-style starter that will impress guests and bring a taste of Spain’s most celebrated flavors to your table.
This isn’t just food—it’s an experience, a symbol of modern Spanish dining with roots in both tradition and innovation.
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