Ingredients:

• Two iberian preys

• One Jijona Turron

• 300 cl of cream

• Sesame seeds

• Teriyaki sauce

Preparation:

1. Put the cream and the turron in a ladle with a generous jet of teriyaki sauce. Mix this in a new sauce reducing it up to its 10 %.

2. Cut the pray in slices of 5 cm. Spread the turron suace with a brush and set aside for about three hours.

3. Grill the meat to the point of shredding blood. 

Plating:

Cut the meat in tataki style dices, and pour the turron souce. Spread the sesame seeds on top.