This is the best pork loin in lard from Málaga: it is cooked at Bar Ternero.

The pork loin in lard, a gem of traditional Malaga cuisine, has shone again at the II Montes de Málaga Pork Loin in Lard Contest. This event, organized by the Málaga Gastronomic Academy, not only pays tribute to this centuries-old recipe but also strengthens the province's culinary tourism. In this edition, according to the judges, the best pork loin in lard from the Montes de Málaga is meticulously prepared at Ternero bar restaurant, located at Camino de los Almendrales (39), with over 50 years of history and which has emerged as the grand winner, receiving the award for Best Pork Loin in Lard Montes de Málaga.

The award ceremony took place at the Peña Juan Breva and also recognized Bar Nerva with the award for Best Traditional Recipe and restaurant La Minilla with the People's Choice Award. Thus, this contest not only highlights local culinary talent but also showcases the diversity of interpretations of this recipe so representative of the province.

The jury, consisting of culinary experts such as Adolfo Jaime, Miguel Palma, Serafín Quero, Javier Almellones, Ignacio Carmona, María Dolores Soler, and José Simón, was responsible for evaluating the proposals submitted by the restaurants. Among the criteria evaluated were the balance of flavors, the texture of the meat, and the integration of the lard with the spices. The People's Choice Award was decided by popular vote, where attendees enjoyed a pork loin in lard tapa accompanied by a beer for 5 euros.

The 14 restaurants participating in this edition were: Bar Ternero, Venta El Túnel, Restaurant La Minilla, Restaurant Balcón de Los Montes, Los Atanores, Venta Fuente de la Reina, Venta El Boticario, Casa Vázquez, Trepaolla, Venta Galwey, Venta Las Brasas, Bar Roper, Nerva, and El Puerto del León. Each contributed their unique vision of this recipe, reflecting the richness and diversity of Malaga cuisine.

What made Bar Ternero's pork loin in lard a winner?

"Bar Ternero is a bar that we are turning into a family restaurant," reveals Juan Jesús Gómez, the winner of the contest recognizing the gastronomic changes of Bar Ternero: "What we want is to focus on this, being close to the road of the Montes de Málaga, to focus a bit on Malaga traditions." Regarding the pork loin in lard recipe, he acknowledges that it has "a different marination" and "a spice that is our little secret," also attributing the recipe to his cook, Lourdes: "She started with us from the first minute we took over the business and the recipe comes from her ancestors and she has gifted it to us, so to speak."

About the pork loin in lard, now the best in Málaga, he points out that "it is not a dry loin, it is a juicy loin, a loin that is very good on the palate, it does not feel greasy. The combination with a bit of bread, a good beer, even the morning sandwiches, is the perfect combination to eat it. We serve it in different ways, both for breakfast with a pitufo or mollete. We also serve it as a tapa, at noon, around 12:00 PM. Also in the evenings. For sharing it's ideal, it's the key point to start a good dinner."

How to get to Bar Ternero