{"product_id":"schweinegluck","title":"Pork Delight","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePork Delight, a premium spice blend for Ibérico, Mangalitza and Swabian-Hall pork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePork Delight is our homage to the best pork breeds in Europe. In our workshop in Klingenberg am Main we mix Tellicherry pepper, sweet and hot paprika, grains of paradise, coriander, cumin, garlic, lemon peel and a touch of vanilla. The profile: peppery-warm, paprika-fruity, with a delicate shimmer of vanilla and fine citrus freshness – developed especially for the fat-rich, intensely aromatic premium pigs.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePork Delight is a dry rub for pork neck, Ibérico pluma and spare ribs: massage in 1 tbsp per 500 g of meat and let it stand for at least 2 hours. Scattered over finished grilled pork chop or cutlet it works as a finish, about 1 tsp per portion. Stirred into lard or braising liquid it seasons pulled pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e for low-temperature cooking (pulled pork, BBQ brisket) always apply Pork Delight dry and let it stand for at least 12 hours. This forms the typical crust (bark).\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: grilled Mangalitza pluma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA dish that puts the premium pork's own flavour centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g Mangalitza pluma (or Ibérico)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Pork Delight\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 garlic clove\u003c\/li\u003e\n\u003cli\u003ea splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e as a side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the pluma dry, rub all over with Pork Delight and let it stand covered in the fridge for 4 hours. Before grilling, let it come to room temperature for 30 minutes. Sear over direct high heat 2 minutes per side, then move to the indirect zone until the core temperature reaches 58 °C. Drizzle with walnut oil and calamansi and cut into strips. Serve with mango chutney and grilled pointed cabbage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Pork Delight?\u003c\/strong\u003e We combine two paprika varieties (sweet and hot) with Tellicherry pepper and grains of paradise for real depth. Mangalitza and Ibérico have so much flavour of their own that the seasoning should underline it, not mask it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTellicherry pepper forms the peppery backbone, sweet and hot paprika give colour and fruit, grains of paradise bring exotic warmth. Added to that are coriander, cumin, caraway, garlic, lemon peel and a touch of vanilla. Chickpeas round off the blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDeveloped especially for fat-rich premium pork breeds\u003c\/li\u003e\n\u003cli\u003ePeppery-warm with paprika, grains of paradise and a touch of vanilla\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, also with vegetarian patties with smoked tofu\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA sweet-fruity side for pork: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e. A splash of acidity for the fatty meat: \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For the potato vinaigrette \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, as a bread companion \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e with dark bread. If you like it hot, add \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e to the BBQ sauce. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it also work with normal pork?\u003c\/strong\u003e\u003cbr\u003e\nYes. With lean standard pork use it rather sparingly, otherwise the seasoning dominates. Premium pigs can take more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes the blend special?\u003c\/strong\u003e\u003cbr\u003e\nTellicherry pepper as the finest black pepper, plus grains of paradise, sweet and hot paprika and a touch of vanilla. This combination underlines the flavour of Mangalitza and Ibérico instead of masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for the smoker?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. The strong paprika and pepper note harmonises ideally with real wood smoke such as hickory or beech.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\n24 months, dry and dark. After opening, seal airtight, otherwise the garlic loses its aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Pork Delight also work with normal pork?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. With lean standard pork use it rather sparingly, otherwise the seasoning dominates. Premium pigs can take more.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes the blend special?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tellicherry pepper as the finest black pepper, plus grains of paradise, sweet and hot paprika and a touch of vanilla. This combination underlines the flavour of Mangalitza and Ibérico instead of masking it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Pork Delight suitable for the smoker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very much so. The strong paprika and pepper note harmonises ideally with real wood smoke such as hickory or beech.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does Pork Delight keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"24 months, dry and dark. After opening, seal airtight, otherwise the garlic loses its aroma.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564814405898,"sku":"30709","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schweineglueck-884778.jpg?v=1736522847","url":"https:\/\/altesgewuerzamt.live\/en\/products\/schweinegluck","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}