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I had in mind this recipe for a while. Finally, after my short trip to Madrid, I have all the ingredients ready.

Torta del Casar is one of my favourite cheeses. And a good cheese with quince…glorious. But it is even better if you put in the equation Iberico pork.

A very interesting  mix of flavours.

And the song, as promised yesterday. A good song for cooking…

Perpetunm Mobile-Penguin Cafe Orchestra


  • 8 Fillets of Iberico Pork Steak.
  • Quince Jelly.
  • Torta del Casar Cheese. (You can use a strong Brie)
  • 1 Egg.
  • Breadcrumbs.
  • Olive Oil.
  • Salt.


I cut the Iberico pork fillets in halves. Flat them with a knife. Season.

Cut  a few small pieces of Quince. If you use Torta del Casar, just take small amounts with a tea spoon. If you use Brie or any other strong cheese, cut a few pieces.

Put one Iberico pork fillet, a piece of Quince, the cheese and another Iberico pork fillet on top. Seal using two toothpicks.

Whisk the egg in a bowl. Put some breadcrumbs on a plate.

Batter  the pork fillets in the egg, then roll them on the breadcrumbs.

Fry the them in a pan with olive oil at medium-high heat until golden.

Ready to go!