This pan roasted Iberico pork shoulder is heavily rimmed in thick globs of luscious fat and bursting with savory juices. There is a nice springy bite to the meat, which transforms into a melt-in-the-mouth texture after several chews, thanks to the high content of fat that abundantly courses through the flesh. The apple and thyme brandy compote served on the side gives the meat a sweet and fragrant aroma.