Ibericon kassler

4.33/5 (3)
The Ibericon kassler is known as the fatty, tender and tasteful meat. Grilled vegetables and mushrooms are the perfect sides.


200 g of Iberico pork Kassler steaks per person

olive oil

rose pepper



the juice of half a lemon

a bunch of yellow beet and chioggia beet

new potatoes

2 cloves of garlic

100 g of butter

1 dl of chopped herbs (e.g. parsley, thyme, chives)

salt and pepper

1 L of chanterelles

50 g of butter

2 onions

1 tablespoon of strong coffee

2 dl of whipped cream

salt and white pepper


Leave the Ibericon Kasslers at room temperature and sprinkle the steaks with the olive oil, thyme, lemon juice, rose pepper and salt.

Prepare your vegetable bundles. Peel and chop up the chioggia- and yellow beets and place in foil bundles, season with the salt, butter and chopped herbs. Set the barbecue at 200 C and cook for approx. 35-40 minutes. The potatoes can be prepared whole in the same way. Chop the onion and grease a pan with the butter. After coating for a moment in the butter, add the chanterelles. Finally, add the cream and leave to stew.

Wipe the excess oil off the steaks, and grill in a hot barbecue for approx. 3 mins/side. Cover in foil and allow to stand. Clusters of cherry tomatoes and little gem lettuce can also be grilled as side dishes. They can be nicely flavoured with olive oil, salt and pepper.

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