Orange Mustard Pork Tenderloin

Gua Baos (Pork Baos)

Burrata, tomato and ham salad

Whether as a refreshing starter on a sunny afternoon or as a main course for those looking for a lighter option, our salad is perfect for any occasion. In addition, its colorful presentation makes it a delight for both the eyes and the palate.

Batallé el Único's Pork Braciole In Tomato Sauce

"Coca de recapte" with Batallé el Único's sausage meat

Apple tatin with foie gras and Batallé el Único’s ham

Pluma with sweet potato cream

By cooking this autumnal vegetable we enhance all its flavor and turn it into an ideal cream to accompany the delicious Batallé el Único‘s Pluma.

Breaded pork loins with goat cheese and caramelized onions

Salty, sweet and with a crunchy layer that envelops the juicy interior. This breaded loin is a scrumptious appetizer that is whipped up in minutes and devoured in seconds.

Toast with avocado, tomatoes and Batallé el Único's cured shoulder

A toast delicacy that looks fancy, but is actually incredibly easy to make. Enjoy as a snack or for lunch, you will see how the avocado blends and enhances the flavor of the Batallé el Único's cured shoulder.

Fried eggs with Batallé

A pleasure like few others. A popular and easy-to-make dish that is crowned with strips full of aroma and flavor of the Batallé “el Único” ham. A recipe that everyone likes, both kids and adults.

Tenderloin pork with strawberries and red wine reduction sauce

A suggestive dish but simple to prepare. It is a plate that brings together the most tender part of the pork, "Batallé el Único" tenderloin, with an exquisite sauce with sweet nuances.

Clotxa of Batallé el Único ribs with anchovy mayonnaise

The pleasure of eating with your hands. Clotxas are a traditional food from the Terres de l'Ebre...

Stewed pork loin Batallé el Único with Catalan dry white beans

A classic dish among the classics. This stew is a delicious way to eat Batallé el Único loin steaks. One recommendation: make sure you have some bread to dunk in, you will need i

Batallé el Único braised ribs with honey and brandy

Batallé el Único ribs can be cooked in a thousand different ways. American, Northern European, or Asian style. Here we have a sweet suggestion.

Batallé el Único ribs smeared with cheese and pears

This dish is of medium difficulty. It requires time to prepare, like most traditional dishes. The concept of "smearing" perfectly describes the end result of the dish: finger-licking ribs. Ideal as main dish.

Batallé el Único loin steaks stuffed with tender garlic

An easy dish to prepare, but it requires a bit of time and effort. Batallé el Único stuffed loin is a main course for fine dining.

Rice with Batallé el Único shoulder steak, artichokes and alioli

An easy but different rice dish to prepare. A good choice to surprise your guests. Batallé el Único Prea, with vegetables and a good sauté.

Batalle el Único loin Fricandeau with mushrooms and Norway lobsters

Fricandeau is a traditional Catalan dish based on steaks. Batalle el Único loin steaks are ideal for dishes like this.

Batallé el Único Catalan-style braised ribs

This suggestion for Batallé el Único braised ribs is ideal as a main dish. The juicy meat will melt in your mouth from the very first bite.

Batallé el Único ribs pickle sauce with citrus fruit

Pickle sauce is ideal for preserving food, and its vinegar base give a unique touch to its cooking point and flavour.
It can be made from many products, and yes, also using our Batallé el Único ribs.

“Express” presa brochettes with romesco sauce

Whether it’s to be eaten as main course or with small appetizers, this Brochettes of Presa, Batalle el Único, it’s a dish which it may be prepared in many different ways. It combines with a hugh variety of ingredients such as vegetables, mushrooms, ham…. Empower imagination

Ham loin toast with ham and pepper

An easy dish to prepare. Roasted pepper with Ham and Loin Batallé Único on a rustic bread toast.

Presa Batallé salad with spicy soy

A very different way of eating the Presa Batallé el Único.

Ham croquettes

Croquette has its origin in France but it is recognized as a typical Spanish dish and more if the croquette is made from cured ham.

Tenderloin pork oriental style with yoghurt and citrus fruits

If you are a gourmet you will be interested in this one. Xavi Arrey, the chef from the restaurant Pati Verd brings us his recommendation of pork fillet Batallé el Único.

Ham and pork loin dices and the Mediterranean

A dish that has it all. Xavi Arrey, the chef from the restaurant, Pati Verd recommends uniting ham and loin of Batallé el Único for a unique quality dish.

Fried artichokes with ham

Artichokes are a delicacy. Sautéed and accompanied with ham Batallé el Único are a must try.