Until the walks!
The pork came into their lives by surprise, says Fernando Badell, one of the founding partners of The Porcinería. In love with the hotel industry, also by chance, he was looking, along with the rest, for a specialty to differentiate himself from the great Madrid gastronomic offer and, suddenly, they found it. “There were only seafood places, only fish, but only pork? No," he explains. Francesco Ingargiola, chef of Sicilian origin who with perfect Spanish (trained in Álbora, Bosco de Lobos, La Cabra) goes out to the room to see how everything is going.
Lizard, lizard... Iberian.
And so the idea of La Porcinería arose, from this place where the pig is the real king, hence its motto “Margaritas to the pigs” that can be read (and instagrammed!) in a big pink neon. The menu is a real tour de force to achieve a variety of a dozen dishes featuring different parts of the pig (always with **Joselito as supplier) **, or different ways of doing it. And a very clear challenge and objective: “Not only does it have to be varied, for you to repeat, it had to ensure that, always using the pig, They weren't heavy plates." says the chef.
And he has achieved it. How? With plates that can be to share (including hamburgers) . Among the starters, renamed "Porco a Poco", we find nods to international cuisines, such as with Thai style pork dumpling with kimchi sauce and wakame seaweed; and also very Spanish dishes with their porcine wink, such as fried artichokes with veil of bacon and grated foie gras.
Among the main ones, Iberian lizard sashimi from Joselito on a truffled yucca puree is already one of his star dishes, now that there will be no more Iberian feather in the coming months. But also the rib or Iberian hamburgers with provolone cheese they are a good dish for one, as the bistro commands, or for several, as we like it here.
Thai style pork dumpling.
And in the meantime, a break. Almost all dishes come accompanied by vegetables and greens to lighten. The touch of whole fresh mint leaves with the roasted bacon at low temperature it is very refreshing, for example. And, in addition, there are dishes without pork, such as tomato soup with burrata or roasted eggplant.
In the dessert there are no traces of pork either... or almost. Among the homemade options (ask for the cake of the day) is the Chocolate Salami with ice cream, a very sweet trompe l'oeil.
Pig bistro.
WHY GO
Because, as your grandmother would say about pigs, you like them –and they eat them– even their walks. It's seeing the letter and you don't know where to start. And, in addition, they promise to change it to never bore you.
ADDITIONAL FEATURES
The decoration of the premises (by María Victoria Valero, eat&love studio) with white tiles reminiscent of an old delicatessen with details of warmth thanks to the wood of the furniture, the plants on the wall and the pink tones inspired by the pig. It is divided into two parts, an upper one more than a bar where you can taste the pork in sausage version (Spanish and Italian). And the room downstairs that can be reserved for groups... Now that Christmas is approaching, they can design a menu to suit your taste and price.
IN DATA
Address: Lagasca Street, 103
Telephone: 910 33 38 74
Schedules: Tuesday to Thursday from 12:00 to 16:00 and from 20:00 to 00:00. Friday and Saturday from 12:00 to 16:00 and from 20:00 to 2:30. Sundays from 12 noon to 4 p.m. Closed Monday.
Half price: 25 euros
laporcineria.com
Margaritas for... everyone.