Pork Delight

Pork Delight, a premium spice blend for Ibérico, Mangalitza and Swabian-Hall pork

Pork 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.

How to use

Pork 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.

Important: 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).

Recipe: grilled Mangalitza pluma

A dish that puts the premium pork's own flavour centre stage.

Ingredients for 4:

• 800 g Mangalitza pluma (or Ibérico)
• 2 tbsp Pork Delight
• 1 tbsp walnut oil
• 1 garlic clove
• a splash of calamansi vinegar
• 1 tbsp mango chutney as a side

Method: 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.

Why this Pork Delight? 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.

What's in it?

Tellicherry 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.

At a glance

• Developed especially for fat-rich premium pork breeds
• Peppery-warm with paprika, grains of paradise and a touch of vanilla
• Vegan and gluten-free, also with vegetarian patties with smoked tofu
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

A sweet-fruity side for pork: mango chutney. A splash of acidity for the fatty meat: calamansi vinegar or apple-quince balsamic vinegar. For the potato vinaigrette walnut oil, as a bread companion Tyrolean bread spice with dark bread. If you like it hot, add Curry Dragon to the BBQ sauce. You'll find more in our spice blends.

Frequently Asked Questions

Does it also work with normal pork?
Yes. With lean standard pork use it rather sparingly, otherwise the seasoning dominates. Premium pigs can take more.

What makes the blend special?
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.

Is it suitable for the smoker?
Very much so. The strong paprika and pepper note harmonises ideally with real wood smoke such as hickory or beech.

How long does it keep?
24 months, dry and dark. After opening, seal airtight, otherwise the garlic loses its aroma.