In Madrid, a Michelin-star restaurant called La Tasquería is innovating the traditional culinary practice of casquería, which uses every part of the pig, through a unique collaboration between chef Javi Estévez and José Gómez from the renowned Joselito brand. This partnership aims to elevate the essence of traditional slaughtering practices by offering an exclusive menu focused on Iberian pork. The menu includes seven ephemeral dishes, designed to showcase the whole animal, from head to tail and even includes a dessert with Iberian ingredients.

The newly introduced menu is available for a limited time and is intended for groups, highlighting a communal dining experience that reflects the restaurant's commitment to showcasing the full potential of the ingredients sourced from the Iberian pig. Dining at La Tasquería is not just about enjoying a meal; it’s about engaging with a cultural practice deeply rooted in Spanish gastronomic tradition. For €90 per person, diners can enjoy this unique culinary offering which combines traditional flavors with contemporary techniques.

Creating this menu was a significant challenge according to Estévez, as integrating traditional elements into a modern dining experience requires meticulous planning and creativity. The introduction of such a menu not only draws attention to the richness of Spanish cuisine but also places an emphasis on sustainability and the complete utilization of the animal, resonating with modern culinary movements that are increasingly focused on reducing waste in food preparation.