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.


    • 150 grs. of diced Batallé el Único sirloin steak
    • 100 grs. of Batallé el Único ham
    • 150 grs. of ripe tomates
    • 100 grs. of “Figueres” onion
    • 100 grs. of potatoes
    • 100 grs. of sugar
    • 20 grs. of basil leaves
    • 3 asparagus
    • Figs
    • Fresh basil leaves
    • Ruca leaves
    • Caper
    • Fresh thyme
    • Dry tomato
    • Balsamic reduction
    • Pure olive oil
    • Black pepper
    • Salt


  • STEP 01: Chop the onion and the potato thinly and cook them in low heat in pure olive oil. Drain and shape it into a rectangle.
  • STEP 02: Lightly grill the dice and season them (salt and pepper) till the cooking is over.
  • STEP 03: Lightly grill the green asparagus wrapped inside the ham.
  • STEP 04: Cut the fresh figs in half.
  • STEP 05: Blanch the ripe tomatoes and cool with iced water, peel them, take the seeds off and cut them in a regular way. Cook the tomato pulp, add the sugar and cook until obtaining a jam. Incorporate the fresh basil leaves and reserve.
  • STEP 06: Place on the potato and onion rectangle the sirloin dice. Cover all that with the asparagus along with a ham and top all that with ruca and basil leaves, dry tomato, fresh figs, capers and the fresh thyme.
  • STEP 07: Draw a line with the balsamic reduction along with the tomato and basil jam siding the composition. Moist the whole thing with pure olive oil.


  • Since we are dealing with a lean meat we must be careful not to over cook the recipé otherwise it might come out too dry.